Ingredients

Sauce

• 1/2 can Hoisin sauce
• 1 can Water
• 2 Stalks of lemon grass
• 1 tbsp oyster sauce
• 1 onion (finely chopped)
• 2 cloves of garlic
• 1 tbsp fish sauce
• Peanut butter or sriracha (optional, to taste)
• Starch (optional, for texture)

Protein

• 400 gram of steak
• 3 stalks of lemon grass
• Cooking oil
• MSG
• Pepper
• Sesame oil
• Salt

Side

• Finely shredded green cabbage
• Eggs (for omelets)
• Bun noodles (rice vermicelli)
• Carrots and kohlrabi (for salad)
• Fresh herbs (mint, cilantro, basil)
• Peanuts, crushed
• Rice paper

Steps

Sauce

1. Fry the onion, garlic, and lemongrass until fragrant.
2. Mix in the hoisin sauce, water, and the remaining ingredients.
3. You can add peanut butter or sriracha to taste, along with starch for texture.

Protein

1. Slice steak into fine slices and marinate with lemongrass, cooking oil, MSG, pepper, and sesame oil.
2. Grill the marinated steak until cooked to your preference.
3. Add salt at the end after grilling.

Carrot Salad

1. Julienne the carrots and kohlrabi, then add sugar and vinegar to taste. The mixture should have a slightly sour flavor.

Assembly

1. Cook the rice vermicelli noodles according to package instructions and drain well.
2. Prepare thin egg omelets, then slice into strips.
3. Soak rice paper in warm water until pliable.
4. Layer ingredients on the bottom third of the rice paper: noodles, beef, vegetables, carrot salad, herbs, and crushed peanuts.
5. Fold the sides in, then roll tightly from the bottom up.
6. Serve with the hoisin dipping sauce.