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1
Soak 2 dozen 8-inch bamboo skewers in warm water for 30 minutes.
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2
Thread the steak onto the skewers and place on a large baking sheet.
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3
In a food processor, combine the lemongrass, shallots, two-thirds of the garlic, 3 tablespoons of the sugar and the coriander and pepper.
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4
Pulse until a smooth paste forms.
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5
With the machine on, add 3 tablespoons of the fish sauce and 2 tablespoons of oil.
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6
Brush the beef with the marinade and let stand for 30 minutes.
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7
Meanwhile, on a cutting board, use the side of a large knife to mash the remaining garlic and 3 tablespoons of sugar to a paste.
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8
In a small bowl, toss the garlic paste with the carrot slivers and let stand for 15 minutes.
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9
Stir in the remaining 5 tablespoons of fish sauce, the lemon juice, rice vinegar, water and one-third of the jalapenos.
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10
In a large pot of boiling salted water, cook the rice noodles until just wilted, about 1 minute.
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11
Drain and rinse under cold water.
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12
Drain well, then transfer to a platter.
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13
Light a grill.
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14
Lightly oil the grate.
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15
Grill the beef skewers over a medium-hot fire for 1 to 2 minutes per side for medium-rare meat.
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16
Arrange the skewers over the noodles and sprinkle with the peanuts.
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17
Serve with the dipping sauce, fresh herbs, bean sprouts, lettuce and the remaining two-thirds of the jalapenos so your guests can make their own bundles.
