• 1 1/2 pounds beef tenderloin, sliced thinly across the grain (partially freeze for easier slicing)

For the marinade:

• A 1-inch piece of ginger, peeled and grated or minced
• 2 cloves garlic, peeled and grated or finely minced
• 1 large fresh shallot, peeled and finely diced
• 2 stalks fresh lemongrass, trimmed and white parts thinly sliced, or 3 strips lemon zest (each ½ by 2 inches—removed with a vegetable peeler and rough chopped)
• 3 tablespoons chopped fresh cilantro
• 2 small hot red chiles, seeded and diced or very thinly sliced
• 3 tablespoons granulated sugar
• 1 teaspoon freshly ground black pepper
• 1/4 cup Asian fish sauce or soy sauce
• 1/4 cup Asian (dark) sesame oil or vegetable oil
• 2 tablespoons fresh lime or lemon juice
• 1 tablespoon sesame seeds
• 2 tablespoons fresh chopped cilantro

For the noodles:

• 8 ounces rice vermicelli

To finish the salad:

• 1 cucumber, peeled and thinly sliced
• 1 cup thinly sliced napa cabbage
• 1 yellow, orange, or red bell pepper, cored, seeded, and cut into thin strips
• 1 medium to large carrot, trimmed, peeled, and cut into matchsticks
• 2 to 4 Thai chiles, jalapenos, or other hot chiles, thinly sliced crosswise
• 2 cups mung bean sprouts
• 1 bunch Thai basil, washed, dried, and torn into sprigs
• 1 bunch fresh mint, wash, dried, and torn into sprigs
• 1/4 cup chopped fresh cilantro
• Vietnamese Salad Dressing
• 1/2 cup finely chopped roasted peanuts, in a serving bowl