Slice the beef thinly. Marinate the beef with 2 teaspoons oyster sauce and 1 teaspoon seasoning powder. Mix well and let it sit for about 20 minutes to absorb the flavors. When ready, heat a pan over medium heat, add 2 teaspoons cooking oil, and sauté half of the minced garlic until fragrant. Add the beef and stir-fry for 2–3 minutes until just cooked through. Taste and adjust seasoning if needed, then remove from heat. Don’t overcook the beef to keep it tender.

Transfer the stir-fried beef to a plate. For the dipping sauce, mix 3 tablespoons water, 3 teaspoons fish sauce, 3 teaspoons lime juice, and 3 teaspoons sugar. Stir until the sugar dissolves. Add 1 sliced chili pepper and the remaining minced garlic. Adjust to taste for a balance of sweet, sour, and salty flavors.

Pick through the cilantro, lettuce, Thai basil, and mint to remove wilted or damaged leaves and stems. Rinse and drain well. Peel and rinse the carrot, then cut into long thin strips. Rinse and drain the cucumber, then cut into long pieces.

Lay a rice noodle sheet on a clean cutting board or plate. Layer with edible flowers, herbs, cucumber, and stir-fried beef. Roll tightly to form a neat roll. Repeat until all ingredients are used.

Now it’s time to enjoy! Dip the phở rolls into the sweet and tangy fish sauce and take a bite—absolutely delicious.

And that’s it! You’ve made tasty phở cuốn bò xào: soft, chewy rice noodle rolls filled with flavorful, tender beef, perfect with the sweet and tangy dipping sauce.