Instructions: For the beef: In a medium bowl, stir together the fish sauce, soy sauce, oil and sugar until the sugar is completely dissolved. Add the lemon grass, garlic, and beef and stir to coat. Cover and refrigerate for 2 hours. Soak the bamboo skewers.

Meanwhile prepare the Table Salad and Traditional Herbs.

Slide 2 to 4 cubes of beef onto each skewer, depending on how long the skewers are, discarding the marinade.

Preheat the grill or broiler or set a lightly oiled grill pan or nonstick skillet over high heat. Grill, broil or sear the beef skewers until well browned on each side and crisp on the edges, about 1 minute per side. Remove the beef from the skewers. Set aside.

For the assembly: Toss the beef cubes with a little from each of the table salad items and Traditional Herbs. Serve on individual plates or in large soup bowls (as is traditional), sprinkle with peanuts, drizzle with oil and Nuoc Cham and toss to combine well.

* Note: Rice papers are traditionally used to wrap grilled meats. First, however, they must be soaked in lukewarm water to cover for about 3 minutes and drained on paper towels.

This recipe yields 4 to 6 servings.

Comments: This is an excellent way to prepare beef. Marinated in lemon grass, fish sauce and sugar, it is robust in flavor, yet relatively light. It is best grilled, which not only crisps the meat but gives it a smoky flavor.

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