Bún bò nam bộ with lemongrass

For bun bo, place the beef round in the freezer for 20 minutes to firm up. Then slice it across the grain into the thinnest possible slices.

Finely chop the garlic and mince the tender lower part of the lemongrass very finely. Mix both with fish sauce, soy sauce, sugar, and pepper.

Add the beef to the prepared marinade, coat it thoroughly, and let it rest for at least 15 minutes so the flavors can absorb well into the thin slices.

Cook the rice noodles according to the package instructions until just tender. Drain them in a colander, briefly rinse with cold water, and let them drain well.

Tear the lettuce into smaller pieces, cut the carrot into thin matchsticks, the cucumber into fine strips, and the spring onion into thin diagonal slices.

Briefly toast the peanuts in a dry pan until fragrant, then let them cool and roughly chop them.

In a bowl, stir together the fish sauce, fresh lime juice, sugar, and water until the sugar has completely dissolved and the dressing is balanced between salty and sour.

Add the finely chopped garlic and, if desired, seeded chili to make the dressing spicy without overpowering the other ingredients.

Heat a little oil in a wok or wide frying pan over high heat. Sear the beef in small batches very briefly, about 1 to 2 minutes, so it stays juicy and does not steam in its own juices.

Divide the rice noodles among four bowls. Arrange the lettuce, carrot, cucumber, spring onion, cilantro, and mint on top, and finish with the hot seared beef.

Pour some of the dressing over each portion, sprinkle with peanuts, and serve immediately so the contrast of hot beef, cold noodles, and crunchy vegetables stays at its best.