Bo Tai Chanh - Lemon-cured sirloin

1. Combine the lemon juice and fish sauce then stir through the salt, sugar and pepper, and mix well.
2. Arrange the sirloin on a single layer on a plate and marinate in the lemon mixture for 10 minutes, ensuring all the meat is covered.
3. Remove the sirloin from the lemon mixture and gently drain the excess juice. Combine with the herbs, onion, garlic oil and bean sprouts.
4. Turn out onto a serving plate and garnish with the peanuts and chilli. Dress with extra nuoc mam cham at the table.

Nuoc Mam Cham – Dipping Fish Sauce

1. Combine the fish sauce, rice vinegar, water and sugar in a saucepan and place over medium heat.
2. Stir well and cook until just before boiling point is reached, then allow to cool.
3. To serve, finely chop the garlic and chilli and stir through with the lime juice.

Dau Phong Rang - Roasted peanuts

1. Put the oil in a wok and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Carefully drop the peanuts in the oil with a slotted spoon, and stir until they turn a vibrant golden colour. Remove to absorbent paper and allow to cool. Crush the peanuts in a mortar and pestle until coarsely ground.
2. The roasted nuts will keep in airtight container for up to 2 weeks.