Bun bo nam bo | Refreshing Vietnamese Beef Noodle Salad

Cut the beef into the thinnest possible slices. Add 2 tablespoons of fish sauce, a pinch of salt, crushed garlic, finely chopped lemongrass, one tablespoon of oil, and a pinch of pepper. Mix thoroughly and let it marinate for at least 30-60 minutes.

Prepare the dressing: mix water, fish sauce, lime juice, cane sugar, crushed garlic, and chopped chili until the sugar is completely dissolved.

Cut the carrots and snake cucumber into thin matchsticks (julienne). Roughly chop the fresh herbs (coriander, mint, basil). Toast the peanuts in a dry pan, then crush them coarsely in a mortar or with a rolling pin.