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1
For the marinade, pound the garlic, sugar, and shallots in a mortar into a paste.
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2
Add the fish sauce, sesame seeds, black pepper, sesame oil, and lemon grass.
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3
(The lower third of the stalk of lemon grass should be sliced thinly, then minced, before adding to the mortar.
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4
It's best to mince in a food processor).
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5
Slice beef into thin crosswise slices, 1/8-inch thick, place in a bowl and cover with marinade for about 1 hour.
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6
Preheat a ridged grill or broiler and place the meat on the hot grill.
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7
Cook for 1 minute on each side.
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8
Cool to room temperature.
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9
Cook the rice sticks in boiling water for about 4 minutes.
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10
Drain, rinse, and set aside.
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11
To serve, set out 4 to 6 bowls and arrange the food in the following manner:
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12
Place some shredded cucumber and lettuce in the bottom of each bowl, then sprinkle on some of the mint and coriander.
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13
Distribute the noodles among the bowls.
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14
Arrange the meat over the noodles.
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15
Sprinkle with more mint and cilantro, plus the chopped peanuts.
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16
Add a few pieces of shredded hot pepper on top and decorate with a sprig of cilantro.
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17
Serve with a bowl of nuoc cham to sprinkle on top.
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18
For Nuoc Cham, peel garlic.
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19
Split the chile and remove seeds and membrane.
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20
Cut into pieces and put into mortar with garlic and sugar.
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21
Pound to a paste.
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22
Squeeze the lime juice into the paste and with a small knife remove the pulp from the lime section and add it as well.
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23
Mash this mixture and add the fish sauce and water.
