David Tanis, writing for the New York Times:
Hot from the wok, a fragrant, zesty stir-fry of beef is spooned over freshly cooked room temperature rice noodles. Then come carrot, cucumber and radish slivers, and a sprinkling of crushed roasted peanuts and crispy fried shallots for good measure. A pile of sweet green herbs is at the ready. Now a generous splash of the traditional umami-laden dipping sauce called nuoc cham.
Easily one of my favorite Vietnamese dishes, and really one of my favorite dishes period. (Though I do prefer it with pork rather than beef!)
It’s also one of the few dishes that I’ve continued to appreciate for more than 10 years.