Name: Bún bò Nam Bộ with Beef and Herbs
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 4 portions
Ingredients: 125 g beef ribeye; 0.5 tablespoon fish sauce; 0.25 tablespoon soy sauce; 0.25 tablespoon cane sugar; 0.5 clove garlic; 0.5 tablespoon rapeseed oil; 0.125 teaspoon black pepper; 75 g rice noodles; 0.25 head iceberg lettuce; 0.5 pcs carrot; 0.25 pcs cucumber; 1 pc spring onion; 0.25 handful coriander; 0.25 handful mint; 20 g peanuts; 1 tablespoon fish sauce; 0.5 pcs lime; 0.5 tablespoon cane sugar; 1 tablespoon water; 0.25 clove garlic; 0.25 pcs chilli peppers

Step by step process

Marinating the Beef

1
Slice the beef sirloin thinly against the grain so it stays tender after searing.
TIP:
For quick-cooking dishes, slice the meat against the muscle fibers, not along them. After cooking, it will be more tender and easier to eat. If you chill it briefly before slicing, it will also be easier to cut into thin slices or strips.
2
In a bowl, mix the fish sauce, soy sauce, cane sugar, crushed garlic, canola oil and black pepper.
3
Add the beef to the marinade, coat it thoroughly and let it rest for at least 20 minutes at room temperature.

Rice Noodles and Vegetables

4
Cook the rice noodles according to the package instructions just until tender, then rinse them under cold water and drain well.
TIP:
Cook or soak rice noodles only until softened, but not for too long. After draining, rinse them with cold water so they do not overcook and stick together less. Before serving, let them drain well so they do not dilute the sauce or dressing.
5
Tear the iceberg lettuce into smaller pieces, coarsely grate the carrot, cut the cucumber into thin matchsticks and slice the spring onion diagonally.
6
Roughly chop the cilantro, mint and peanuts so they spread evenly over the bowl when serving.

Dressing

7
In a small bowl, stir together the fish sauce, lime juice, cane sugar, water, crushed garlic and finely chopped chili pepper.
8
Stir the dressing until the sugar fully dissolves and the flavor is balanced between salty, sour and sweet.

Serving

9
Heat a wok over high heat and quickly sear the beef in batches for about 3 to 4 minutes so it steams as little as possible.
TIP:
Do not overcrowd the wok or pan. Sear the meat in smaller batches over high heat so it sears quickly, does not release too much juice, and develops a rich flavor and color instead of steaming.
10
Divide the noodles, iceberg lettuce, carrot, cucumber and spring onion among bowls, then top with the beef, herbs and peanuts.
11
Drizzle each portion with the dressing just before serving and gently toss everything at the table so the flavors come together.