Rice and noodles are the pillars of Vietnamese cooking and each plays a different role in daily meals.
Rice noodles are more popular than wheat ones and are thick, round, or flat.
Unlike dry wheat noodles, those made with rice flour only require blanching in boiling water for a few minutes to cook. This dish is interesting in its multi-layered presentation and can be served warm or cold. Combine garlic, onion, lemon grass, salt, pepper, half the nuoc mam and sugar and marinade beef in this mixture for half an hour. Divide bean sprouts, salad greens, cucumber, and mint, put in individual deep bowls and top with rice noodles. Heat oil in skillet and fry beef to preferred taste.