Name: Beef, Mushroom and Glass Noodle Salad (Gỏi Bò)
Yield: Serves 4 as part of a shared feast
Cuisine: Vietnamese
Ingredients: 1 tablespoon fried red Asian shallots; 1 Lebanese (short) cucumber, halved lengthways and sliced into 2 mm (1/16 in) wide pieces; 1 tablespoon sliced lemon grass, white part only; 2 tablespoons olive oil; 10 g (¼ oz/¼ cup) dried mushroom strips, such as wood ear mushrooms or Chinese black fungus; 1 small handful coriander (cilantro) leaves; 1 teaspoon roasted rice powder; 1 small handful mint leaves; 1 garlic clove, crushed; 1 tablespoon chilli oil; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 small handful Vietnamese mint leaves; 2 makrut (kaffir lime) leaves, finely sliced; 2 long red chillies, julienned; 1 red onion, sliced; 1 small handful basil leaves; 1 tablespoon chopped roasted peanuts; 100 g (3½ oz) glass noodles; 2 tablespoons soy sauce; 1 sirloin steak (200 g/7 oz); 1 garlic clove; 45 g (1½ oz/⅓ cup) grated palm sugar (jaggery); 4 tablespoons lime juice; 2 tablespoons fish sauce; 2 teaspoons sugar; 1 teaspoon sesame oil