Wash the fresh herbs and lettuce thoroughly, then drain well.

Marinate the beef with 4 tablespoons vegetable oil, seasoning powder, and oyster sauce for 15 minutes. Heat a large pan over high heat, quickly stir-fry the beef with garlic, and adjust the seasoning to taste. When the beef is just cooked through, remove from heat and transfer to a plate.

Lay the rice noodle sheets flat on a clean surface (such as a cutting board). Place some lettuce, a little of each fresh herb, and beef on top, then roll tightly.

Dipping sauce: Thinly slice the carrot and green papaya. Finely chop the chili. Since fish sauce brands and personal tastes vary, there’s no fixed ratio. My tip: mix lime juice (or vinegar) with sugar first to adjust the sweet and sour balance, then add fish sauce to taste. Note: The dipping sauce for phở cuốn in Ngũ Xã is usually sweeter than sour and does not include garlic. After mixing, add the carrot, green papaya, chili, black pepper, and crushed roasted peanuts.

To make crispy fried phở: Stack the rice noodle sheets to about 1/4 inch thick (0.7 cm). Cut into rectangles about 1.5 x 2 inches (4x5 cm). Heat a deep pan or pot over medium-high heat and add enough oil to fill 2/3 of the pot. Carefully add the rice noodle pieces one at a time; don’t overcrowd or they’ll stick together. Fry until golden and crispy, then drain on paper towels. Serve crispy fried phở with stir-fried beef and greens. When stir-frying, add a little cornstarch (or potato starch) to thicken the sauce. Unlike phở cuốn, which can be eaten at room temperature, crispy fried phở is best served hot.

Good luck!