Rinse the beef and pat dry, then slice thinly. Marinate the beef with minced garlic, a little seasoning powder, soy sauce, black pepper, MSG, and sugar. Let it sit for 15 minutes to absorb the flavors.

Heat a pan over the stove, add a little cooking oil, and wait until hot. Add some minced shallots and sauté until fragrant, then add the beef and stir-fry quickly over high heat. Adjust seasoning to taste, then turn off the heat.

Heat cooking oil and fry the spring rolls until golden brown. Remove and drain on paper towels to remove excess oil.

Peel the carrot and daikon radish, then shred them into thin strips. Mix the carrot and daikon with salt and diluted vinegar, toss well, and let sit for about 10 minutes. Squeeze out excess liquid. Dissolve sugar in warm water, then add vinegar in a ratio of 1 part warm water, 1/2 part sugar, and 1 part vinegar, plus a little salt. Mix well to make the pickled vegetables.

Blanch the rice vermicelli noodles and place them in a bowl. Top with fried spring rolls, stir-fried beef, lettuce, bean sprouts, and chopped cucumber. Sprinkle with roasted peanuts and fried shallots. Serve with sweet and sour fish sauce.