- Prepare the nuoc cham sauce by pounding the garlic and chiles to a paste by using a pestle and mortar. (They can also just be finely minced together.) Mix the paste with the hot water and sugar in a bowl until the sugar dissolves completely. Finally, stir in the fish sauce and lime juice. Set aside.
- To make the satay, begin by frying the onion, chili, and garlic together until the onion begins to soften. Add the water, vinegar, and sugar and bring to a simmer. Stir until the sugar dissolves, then mix in the peanut butter and lemon juice until fully incorporated. Pour into a bowl and set aside.
- Fry the beef mince over medium heat with the ginger, garlic, and soy sauce until fully cooked. Remove from heat, adjust seasonings, and mix in one of the handfuls of coriander.
- Serve by making piles of the fresh coriander, carrots, spring onions, bean sprouts, and lettuce on a large serving platter. Complete with the two bowls of sauces and a bowl of the warm beef, as shown here.
Mint would made an excellent addition to or substitution for coriander. Again, julienned cucumbers would be a tasty replacement for beansprouts. Other sorts of meat would work well too (duck, chicken, pork) or even leave it out completely for a super awesome, mostly raw vegan meal!