Ingredients

For the beef:

• 1.5 lb ribeye cut (sliced)
• 1/4 onion (sliced)
• 2 tbsp soy sauce
• 2.5 tbsp oyster sauce
• 1 tbsp sugar
• 1/3 tbsp MSG
• 1/2 tbsp sesame oil
• 1/2 head garlic (minced)
• 2 tbsp oil.

For the dressing:

• 1/3 cup fish sauce
• 1/3 cup sugar
• 1 cups water
• 6 thai peppers (sliced)
• 1/2 head garlic (minced)
• 1/2 lime (juiced)

To serve:

• vermicelli noodles
• lettuce
• vietnamese herbs
• cucumber (julienned)
• crushed roasted peanuts

Procedure

1. In a large mixing bowl, combine all items for the beef: ribeye cut, onion, soy sauce, oyster sauce, sugar, MSG, sesame oil, and minced garlic. Cover and allow to marinate overnight.

2. To make the dressing, boil 1/3 cup of water. In a mixing bowl, add the 1/3 cup sugar. Then pour the boiling water to help dissolve the sugar. Then add 1/3 cup fish sauce, 2/3 cup cold water, 6 thai peppers minced, 1/2 lime juiced, and 1/2 head garlic minced. Set aside until ready to serve.

3. In a large wok, heat 2 tbsp oil over medium-high heat. When the oil is smoking, add white onion and cook for 1 min. Add your beef and cook until medium-rare (or to your preferred doneness) - 2 or 3 minutes. Turn off the heat.

4. Assemble your noodle bowl with veggies and lettuce first, then vermicelli noodles, meat, cucumber, fish sauce dressing, and crushed peanuts.