1-Heat a small pan, add oil, garlic and lemongrass.
Stir well, adding water and simmer until sauce bubbles.
Remove and set aside to cool.
2-Squeeze blood from meat, put into a large bowl and mix with fresh lime juice. Stir well and set aside to marinade.
3-Add sugar, onion, cabbage and bean sprouts. Stir well.
4-Add mixed herbs, stir well and top with chillis.
5-Season and serve with steamed rice.
280g thin end of a fillet of beef
2 lemons, rind of one, juice of two
2 tbsp flat leaf parsley, chopped
1 large spig of thyme
1 clove garlic, peeled and sliced
Sea salt and freshly ground black pepper
1 bay leaf
2 tablespoons roasted peanuts
2 tablespoons fresh or frozen minced lemon grass
1/3 cup of water
1 tablespoon sugar
1/2 vidalia (sweet onion) or red onion, sliced thinly
100g cabbage sliced thinly
2 cups bean sprouts
1 cup chopped mixed herbs (mint, sweet basil)
2 chopped raw chili peppers (optional)