Heat oil in a pan and sauté minced garlic until fragrant. Add the beef and stir-fry over high heat for about 3 minutes to keep it from releasing too much liquid.

Thinly slice the onion, julienne the carrot, and rinse the bean sprouts, then drain well. In a pan, sauté minced garlic until fragrant, add the onion and stir-fry for 5 minutes, then add the carrot and stir-fry for 2 more minutes. Add the bean sprouts, season to taste, and cook until just done.

Wash all the herbs and lettuce thoroughly and drain well.

Place a rice noodle sheet on a cutting board. Layer the herbs and lettuce, then the sautéed onion, carrot, and bean sprouts, and finally the beef. Roll tightly with both hands and place on a serving plate.

To make the dipping sauce: Mix 2 tablespoons sugar, 1 tablespoon vinegar, 1 tablespoon fish sauce, 5 tablespoons water, black pepper, and finely minced garlic. Optionally, add some julienned carrot and onion that have been lightly salted.