Instructions
Follow the steps and taste along the way.
Prepare the vegetables and dressing
Cut the carrot into thin strips, the cucumber into narrow batons, and the spring onion into rings. Tear the basil roughly. In a bowl, mix the lime juice, fish sauce, soy sauce, 30 ml water, cane sugar, and chilli flakes until the sugar dissolves.
Cook the rice noodles
Bring 1,500 ml water to a boil in a pot. Add the rice noodles and cook according to the package instructions, usually 3 to 4 minutes, until tender but still springy. Drain and briefly rinse with cold water.
Sear the beef
Heat a large pan over medium-high heat and add the olive oil. Add the beef and break it into smaller pieces with a wooden spoon. Cook for 6 to 8 minutes, until the liquid has evaporated and the meat is browned in several places. In the last minute, stir in the finely chopped garlic and half of the spring onion; the beef must be cooked through.
Finish the beef in the dressing
Pour the prepared dressing into the pan and cook for 1 to 2 minutes, stirring constantly, until the beef is coated and the sauce has reduced slightly. Taste; the lime acidity should be noticeable, and the flavor should be tangy and salty, not overly sweet.
Divide into bowls and serve
Divide the rice noodles among four bowls. Top with the beef, carrot, cucumber, and remaining spring onion. Garnish with the torn basil and serve immediately, while the beef is warm and the vegetables are crunchy.
