Ingredients

• 1 teaspoon peppercorns
• 1 stalk lemongrass, white part only, bruised, sliced
• 3 cloves garlic
• 1 teaspoon fish sauce
• 1 teaspoon caster sugar
• 400g beef rump steak, trimmed, cut into 2mm-thick slices
• 250g rice vermicelli (see note)
• 1 Lebanese cucumber, seeds removed, thinly sliced on the diagonal
• 140g (2 cups) shredded iceberg lettuce (see note)
• 1 small carrot, peeled, cut into julienne (matchsticks)
• 1/2 cup Thai basil leaves (see note)
• 1/2 cup mint leaves
• 2 tablespoons vegetable oil
• 2 cups bean sprouts
• 35g (1/4 cup) roasted unsalted peanuts, roughly chopped
• 40g (1/2 cup) Asian fried shallots (see note)

Lime-chilli dressing

• 1 red bird's eye chilli, roughly chopped
• 1 clove garlic
• 60ml (1/4 cup) fish sauce
• 2 tablespoons lime juice
• 3 teaspoons caster sugar

Method

• Step 1 Using a mortar and pestle, pound peppercorns, lemongrass and garlic to a rough paste. Transfer paste to a large bowl, add fish sauce and sugar, then stir until well combined. Add steak and turn to coat, then cover and refrigerate for 30 minutes to marinate.

• Step 2 Meanwhile, to make lime-chilli dressing, using a mortar and pestle, pound chilli and garlic to a paste. Transfer paste to a bowl and whisk in fish sauce, lime juice, sugar and 60ml (1/4 cup) water. Set aside. Makes 3/4 cup.
• Step 3 Place noodles in a large bowl, then cover with boiling water and stand for 4 minutes or until softened. Drain and refresh under cold running water. Using scissors, cut noodles into 8cm lengths and divide among large bowls.
• Step 4 Place cucumber, lettuce, carrot, Thai basil and mint on top of noodles in separate small piles.
• Step 5 Heat oil in a wok over high heat. Cook marinated steak, in 2 batches, tossing, for 2 minutes or until cooked through. Divide steak among bowls and drizzle with dressing. Top with bean sprouts, peanuts and Asian fried shallots to serve.