Serves 2

Start by preparing the meat: cut the sirloin against the grain into thin strips. Put in a bowl.

Peel and finely chop the shallot. Peel and crush the garlic. Trim the lemongrass stalk and finely chop.

Put the lemongrass in a pestle and mortar with the brown sugar and pound. Add the shallots and the garlic and pound again. Stir through the fish sauce and pepper and add to the bowl with the meat. Rub the meat with the marinade all over, cover and refrigerate for 1 hour.

Meanwhile, put the vermicelli in a bowl and pour over just boiled water. Leave to soak for 7 minutes, drain and set aside.

Peel the cucumber, cut open and scrape out the seeds, then cut into fine batons. Peel the carrot and cut into fine batons. Pick the mint, coriander and Thai basil leaves.

Make the dressing: in a small bowl, combine the fish sauce and sugar. Peel and crush the garlic clove and add with the lime juice and chicken stock. Trim and deseed the chili and finely chop. Add to the dressing.

After 1 hour, heat a tablespoon of sunflower oil in a wok and stir-fry the beef strips for a couple of minutes on a high heat until browned and cooked through.

Pour 2/3 of the dressing into two bowls. Top each with half the vermicelli, beef, cucumber and carrot strips. Tuck two lettuce leaves into each bowl and top with herbs, peanuts and crispy shallots. Pour over the remaining dressing and serve.