Lemongrass Beef and Onions over Rice Vermicelli (Bun Bo)

INGREDIENTS

• 1 large garlic clove
• 1 fresh red chili, seeded
• 1/4 cup fresh lime juice
• 5 Tbs. fish sauce
• 3 Tbs. sugar
• 6 Tbs. water
• 2 Tbs. grated carrot
• 3/4 lb. dried rice vermicelli, soaked in
• warm water for 15 minutes
• 1 lb. beef chuck or flank, thinly sliced against
• the grain
• 3 lemongrass stalks, tender midsection
• only, finely minced
• 5 garlic cloves, chopped
• 1 1/2 Tbs. fish sauce
• 1/2 tsp. sugar
• Freshly ground pepper, to taste
• 4 cups finely shredded red or green-leaf lettuce
• or romaine lettuce
• 1/2 English cucumber, peeled and finely
• julienned
• 2 cups bean sprouts
• 1 carrot, peeled and finely grated
• 1/2 cup coarsely chopped fresh Thai basil
• 1/2 cup finely shredded fresh mint leaves
• 3 Tbs. vegetable oil, or as needed
• 1 large red onion, very thinly sliced
• 1/2 cup chopped unsalted roasted peanuts
• Fried shallots for serving (see note)