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1
Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks.
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2
In a food processor or blender finely grind together sliced lemongrass and garlic.
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3
Add remaining marinade ingredients and blend well.
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4
In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air.
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5
Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight.
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6
In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
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7
Prepare grill (or preheat broiler).
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8
Bring a kettle of salted water to a boil for noodles.
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9
Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare.
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10
(Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat about same amount of time.)
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11
Transfer steak to a cutting board and let stand 5 minutes.
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12
While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender.
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13
In a colander drain noodles and rinse under cold water to stop cooking.
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14
Drain noodles well.
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15
In a large bowl toss noodles with herbs and half of nuoc cham.
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16
Divide cucumber among 4 bowls or plates and top with noodles.
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17
Sprinkle each serving with 1 to 1 1/2 teaspoons rice powder.
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18
Thinly slice steak on the diagonal and divide among noodles, mounding it.
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19
Sprinkle chilies over each serving and garnish with herb sprigs.
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20
Serve remaining nuoc cham on the side.
