The rice noodle sheets in this recipe are like uncut pho noodles, and are available in the refrigerated section of most Asian supermarkets. In fact, the entire dish takes its inspiration from the famous beef noodle soup, pho bo, and turns it into a perfect summer snack.

200 g beef fillet, thinly sliced

2 garlic cloves, chopped

oil, for frying

400 g rice noodle sheets

1 butter lettuce, torn into large pieces

1 large handful coriander leaves

1 large handful mint leaves

1 carrot, cut into thin strips

½ cucumber, seeded and cut into long strips

2 tablespoons fried shallots

classic dipping sauce to serve

Combine the beef and garlic and set aside for 15 minutes. Heat a wok over high heat, add some oil and stir-fry the beef until browned. Remove from the wok and set aside.

Place a rice noodle sheet on a board. Arrange some of the lettuce, herbs, beef, carrot, cucumber and fried shallots in a line at one end of the rice noodle sheet and carefully roll up to form a log shape. Continue with the remaining rice noodle sheets and filling.

Arrange the rolls on a plate and serve with the classic dipping sauce.