Bun bo nam bo

Slice the meat as thinly as possible, add 2 tablespoons of fish sauce, a pinch of salt, 2 grated garlic cloves, finely chopped lemongrass, one tablespoon of oil, a pinch of pepper and let it rest for half an hour to an hour.

Cut all the vegetables and herbs into thin strips. Toast the peanuts in a pan and crush them in a mortar or with a rolling pin.

Cook the bún noodles (according to the instructions). After cooking, rinse them with cold water so they do not stick, and then again with hot water.