Preparation

In a medium work bowl, mix 3 teaspoons minced garlic with 1 tablespoon soy sauce and 2 teaspoons sesame oil, then add sliced beef and marinate for 30 minutes to overnight.

To grill, cook marinated beef over high, direct heat for 3–4 minutes, or to pan-fry, heat 2 teaspoons vegetable oil in a large skillet over high heat. Let excess marinade drip off then add beef. Cook for 3–4 minutes, until cooked and caramelized bits form, then remove from pan.

Sauté mushrooms with 2 teaspoons of vegetable oil for 2–3 minutes, until tender, then add 1½ teaspoons soy sauce, ¼ teaspoon sugar and ½ teaspoon minced garlic. Stir for 1 minute, then remove from pan.

Place carrots in a bowl and sprinkle with ¼ teaspoon kosher salt. Toss together and leave for 15 minutes, then drain excess liquid. Add 2 teaspoons vegetable oil to the pan, then cook carrots until just tender and remove.

Blanch snow peas in boiling water for 1 minute, or until bright green and tender. Drain under cold water, then cool.

Blanch bean sprouts in boiling water for 2 minutes, or until flexible. Drain under cold water, then cool. Squeeze out excess liquid then place in a bowl and mix with 2 teaspoons sesame oil, 1 teaspoon minced garlic and ½ teaspoon fish sauce. 

Soak the vermicelli noodles in hot water for 3 minutes, then drain and rinse well under cold water to prevent the noodles from sticking together. 

To make the Nước Chấm sauce, mix all ingredients in a work bowl until well combined.

To serve, place cold noodles in bowls. Top with herbs, vegetables and beef. Sprinkle with sesame seeds, garnish with a lime wedge and serve with a generous helping of Nước Chấm sauce.