Primary Ingredient Basis: 250 g beef sirloin = 100%
PHASE A — BEEF MARINADE
Components
| Ingredient | Quantity | Scaling |
|---|---|---|
| Beef sirloin or flank, thinly sliced across grain | 250 g | 100.00% |
| Fish sauce | 12.5 g | 5.00% |
| Light soy sauce | 7.5 g | 3.00% |
| Sugar (palm or white) | 10 g | 4.00% |
| Honey | 5 g | 2.00% |
| Garlic, minced | 6 g | 2.40% |
| Lemongrass (white part), finely minced | 12.5 g | 5.00% |
| Shallots, minced | 15 g | 6.00% |
| Black pepper | 1.5 g | 0.60% |
| Neutral oil | 7.5 g | 3.00% |
Method
- Combine fish sauce, soy, sugar, honey, garlic, lemongrass, shallots, pepper, and oil.
- Toss beef thoroughly to coat.
- Marinate minimum 1 hour; optimal 6–12 hours refrigerated.
- Remove from fridge 20 minutes before grilling.
PHASE B — HIGH-HEAT GRILLING
Components
| Ingredient | Quantity | Scaling |
|---|---|---|
| Marinated beef (from Phase A) | 250 g | 100.00% |
| Neutral oil (for grill) | 5 g | 2.00% |
Method
- Preheat charcoal grill or oven grill to 250 C+ surface temperature.
- Lightly oil grates.
- Grill beef in a single layer 60–90 seconds per side.
- Target 52–54 C internal; rest briefly before serving.
- Aim for caramelized edges without overcooking.
PHASE C — NƯỚC CHẤM & ASSEMBLY
Components
| Ingredient | Quantity | Scaling |
|---|---|---|
| Fish sauce | 30 g | 12.00% |
| Water | 30 g | 12.00% |
| Rice vinegar | 30 g | 12.00% |
| Sugar | 15 g | 6.00% |
| Lime juice | 15 g | 6.00% |
| Garlic, minced | 5 g | 2.00% |
| Red chili, sliced | 2.5 g | 1.00% |
| Carrot, thinly sliced | 25 g | 10.00% |
| Rice vermicelli (dry) | 200 g | 80.00% |
| Lettuce & mixed herbs (mint, Thai basil, coriander) | 100 g | 40.00% |
| Roasted peanuts, crushed | 20 g | 8.00% |
Method
- Dissolve sugar in warm water; add fish sauce, vinegar, lime, garlic, and chili.
- Add carrot slices; rest 15 minutes.
- Cook vermicelli 3–4 minutes in boiling water; rinse and drain.
- Assemble bowls: noodles + lettuce + herbs.
- Top with grilled beef and peanuts.
- Serve dipping sauce alongside or spoon lightly over.
RELATED LINKS
Techniques
- [[Technique - Fresh Herb Assembly]]
- [[Technique - High Heat Grilling]]
- [[Technique - Marination]]
- [[Technique - Rapid Caramelization]]
Principles
- [[Principle - Acid Salt Balance]]
- [[Principle - Herbaceous Contrast]]
- [[Principle - Maillard Reaction]]
- [[Principle - Thin Slicing Across Grain]]
Ingredients
- [[Ingredient - Beef Sirloin]]
- [[Ingredient - Black Pepper]]
- [[Ingredient - Carrot]]
- [[Ingredient - Fish Sauce]]
- [[Ingredient - Garlic]]
- [[Ingredient - Honey]]
- [[Ingredient - Lemongrass]]
- [[Ingredient - Lettuce And Mixed Herbs]]
- [[Ingredient - Light Soy Sauce]]
- [[Ingredient - Lime Juice]]
- [[Ingredient - Neutral Oil]]
- [[Ingredient - Red Chili]]
- [[Ingredient - Rice Vermicelli]]
- [[Ingredient - Rice Vinegar]]
- [[Ingredient - Roasted Peanuts]]
- [[Ingredient - Shallot]]
- [[Ingredient - Sugar]]
- [[Ingredient - Water]]
STRUCTURAL NOTES
- Thin slicing across the grain shortens muscle fibers, increasing perceived tenderness.
- High heat promotes rapid Maillard browning before internal overcooking occurs.
- Lemongrass contributes citral-driven brightness that offsets beef fat.
- Nước chấm rebalances sweetness, salinity, and acidity in real time at the table.
FAILURE MODES
-
Symptom: Tough beef.
-
Likely cause: Incorrect slicing direction or overcooking.
-
Corrective action: Slice perpendicular to grain; grill very briefly.
-
Symptom: Burnt exterior, raw interior.
-
Likely cause: Excess sugar pooling.
-
Corrective action: Shake off excess marinade before grilling.
-
Symptom: Sauce tastes flat.
-
Likely cause: Acid-sugar imbalance.
-
Corrective action: Adjust lime or sugar incrementally.