200 g fresh rice vermicelli noodles
500 g beef sirloin fillet (trimmed)
1 butter lettuce (leaves removed)
1 lebanese (short) cucumber (cut into matchsticks)
1 small red onion (thinly sliced)
1 handful perilla leaves
1 handful mint leaves
1 handful coriander (cilantro) leaves
100 g bean sprouts
20 dried round rice paper wrappers (16 cm/61⁄4 inch diameter)
250 ml (9 fl oz/1 cup) white vinegar
250 ml (9 fl oz/1 cup) young coconut water
250 ml water
1 lemongrass stem (white part only, thinly sliced)
Pineapple and Anchovy Sauce:
1 tbsp sugar
2 tbsp boiling water
1 tbsp fermented anchovy sauce
2 tbsp crushed fresh pineapple
1 tsp finely sliced lemongrass (white part only)
1 garlic clove (crushed)
1 bird’s eye chilli (finely sliced)
Watch the video here