Vietnamese Beef Noodle Salad

In a large bowl, mix beef with oyster sauce, 1 tsp. fish sauce, 1 tsp. sugar, and two-thirds of the garlic. Marinate at least 10 minutes.

Make the nuoc cham: In a medium bowl, combine 1/2 cup water, rice vinegar, and chiles with the remaining fish sauce, sugar, and garlic. Stir until sugar is dissolved.

Cook vermicelli according to package directions. Rinse in cold water and drain, then divide among 4 large bowls.

Heat the oil in a large nonstick skillet over medium-high heat. Add half of the beef in a single layer. Cook without stirring until browned, about 3 minutes; flip and cook 1 minute more. Transfer to a plate and repeat with remaining beef. Top noodle bowls with beef, vegetables, lettuce, herbs, and peanuts. Serve with the sauce on the side for drizzling over the salad.