The food of South East Asia and in particular Vietnam continues to excite me. The streets of the capital city Hanoi, are lined with food vendors, each one specialising in their trademark street food snack. For very little money you can experience a dish that has been mastered by repetition and championed by local diners who vote on their favourite dish with their feet. While it may seem like this dish has a lot of ingredients, this simple beef noodle dish can be made in a few minutes and should evoke the taste and smell of Vietnam’s busiest street food alleys.
Serves 2 
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11oz rump steak, trimmed of fat and thinly sliced
2 tbsp fish sauce
1 garlic cloves, very finely chopped
1 lemongrass stalk, roughly bashed and finely sliced
1 tbsp rapeseed oil
2 shallots thinly sliced
Roasted peanuts, roughly chopped, to serve
For the salad:
5oz flat rice noodles, cooked and cooled
Large handful of beansprouts
½ cucumber, halved and sliced thinly
Handful of fresh mint leaves, roughly chopped, plus extra to garnish
Handful of fresh coriander leaves, roughly chopped
For the Nuoc Cham Dressing:
4 tbsp fish sauce
Juice of 1 lime
1 tbsp caster sugar
1 garlic clove, finely chopped
3 red and green chillies, finely chopped
300g rump steak, trimmed of fat and thinly sliced
2 tbsp fish sauce
1 garlic cloves, very finely chopped
1 lemongrass stalk, roughly bashed and finely sliced
1 tbsp rapeseed oil
2 shallots thinly sliced
Roasted peanuts, roughly chopped, to serve
For the salad:
125g flat rice noodles, cooked and cooled
Large handful of beansprouts
½ cucumber, halved and sliced thinly
Handful of fresh mint leaves, roughly chopped, plus extra to garnish
Handful of fresh coriander leaves, roughly chopped
For the Nuoc Cham dressing
4 tbsp fish sauce
Juice of 1 lime
1 tbsp caster sugar
1 garlic clove, finely chopped
3 red and green chillies, finely chopped
Bowl
Wok or frying pan
