Noodle dishes are just always delicious!
Soak the rice noodles in cold water for 20 min. Cut the beef into 2 x 3 cm slices, 1 mm thick.
Rinse the lemongrass, crush with a hammer, cut into very thin slices and chop finely. Remove the peel from the garlic cloves and chop finely. Mix both with the fish sauce, shrimp paste, sugar, salt and pepper to form a marinade and marinate the shredded beef in it for 20 minutes.
Remove the skin from the onion, halve it and cut it into half rings. Grind the peanuts in a hand mixer or pound them finely in a mortar and put them in a bowl.
For the rice noodles, bring salted water to a boil in a large saucepan.
In the meantime, prepare the side dish and the sauce: Rinse and drain the lettuce leaves. Rinse the carrot, remove the skin and cut into thin slices. Rinse the cucumber, remove the peel and cut into very fine noodle-thin strips. Rinse the soybean sprouts and remove the green pods that float on top. Drain the sprouts.
Place everything together on a large salad plate so that the colors come into their own: green (leaf lettuce), orange (carrot), white (soybean sprouts and cucumber), deep green (kitchen herbs).
For the sauce, dissolve the sugar in the vinegar and the juice of one lemon.
Add the fish sauce and 9 tsp of water. Rinse the chili pepper and remove the seeds. Add the garlic
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