Vermicelli noodles, crunchy veggies, sliced beef, beech mushrooms, and more... It’s a well-balanced meal in a bowl!

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 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 Vietnamese Dipping Sauce.