Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tbsp minced fresh lemongrass
  • 3 cloves garlic, minced
  • 1 tbsp brown sugar
  • 1 tbsp vegetable oil
  • 12 sheets Vietnamese rice paper
  • 4 oz rice vermicelli noodles, cooked and cooled
  • 1 cup cucumber, julienned
  • 1 cup carrots, julienned
  • 20g fresh mint leaves
  • 20g fresh cilantro
  • 1/4 cup fish sauce
  • 1/4 cup lime juice
  • 2 tbsp sugar
  • 1 clove garlic, minced
  • 1/2 cup warm water

Instructions:

  1. In a mixing bowl, toss the sliced sirloin with minced lemongrass, garlic, fish sauce, soy sauce, and brown sugar until well coated.
  2. Heat vegetable oil in a large non-stick skillet or wok over high heat until shimmering.
  3. Add the beef in a single layer and sear for 2–3 minutes without moving to create a brown crust, then stir-fry for another 2 minutes until cooked through. Remove from heat immediately.
  4. Prepare the assembly station by draining the cooked vermicelli and arranging julienned carrots, cucumbers, and fresh herbs on a platter.
  5. Fill a shallow bowl with lukewarm water.
  6. Dip one sheet of rice paper into the water for 3–5 seconds, then lay it flat on a clean surface.
  7. Layer a small handful of noodles and a portion of seared beef in the center, topping with cucumber, carrots, and herbs.
  8. Tuck in the sides of the rice paper and roll tightly to seal the wrap.
  9. For the dipping sauce, whisk together fish sauce, lime juice, sugar, minced garlic, and warm water until sugar is dissolved.