Although this is an easy dish to make, it carries a range of distinct but complementary flavours and textures. If you are using a small wok, cook the beef in batches so the wok stays very hot.

500 g beef scotch fillet

3 lemongrass stems, white part only, chopped

3 garlic cloves, chopped

1 tablespoon fish sauce teaspoon freshly ground black pepper

600 g rice vermicelli

oil, for frying

1 cucumber, seeded and thinly sliced

90 g bean sprouts

½ small iceberg lettuce, sliced

1 teaspoon rice vinegar

1 tablespoon fish sauce, extra

1 handful Vietnamese mint sprigs

1 handful mint sprigs

90 g roasted unsalted peanuts, chopped

2 tablespoons fried shallots

vegetable pickle to serve

Thinly slice the beef and combine with the lemongrass, garlic, fish sauce and pepper. Set aside for 20 minutes to allow the flavours to develop.

Soak the rice vermicelli in boiling water for 4–5 minutes. Stir to separate the noodles, then drain and refresh under cold water. Use kitchen scissors to cut the vermicelli into easy-to-manage lengths. Divide the vermicelli among six bowls.

Heat a large wok and add a little oil. Add the beef to the hot oil and stir-fry for 1–2 minutes, until fragrant. Keep the ingredients moving so they do not stick or burn.

Add the cucumber, bean sprouts and lettuce and toss to combine. Add the rice vinegar, extra fish sauce, herbs and half the peanuts and toss to combine.

Immediately spoon the beef mixture onto the noodles. Sprinkle with the remaining peanuts and fried shallots and serve with the vegetable pickle.