Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the lime in half. Squeeze the juice into a bowl and discard any seeds.

Measure the fish sauce, sugar, and lime juice into separate bowls.

Using a chef’s knife, slice the brisket into thin slices.

Measure 1 tablespoon of fish sauce and ½ tablespoon of lime juice into a medium-sized bowl. Add the beef slices and marinate for 20 minutes.

Peel lettuce leaves away from the stem and add to a bowl.

Pick basil leaves off of the stem and discard the stem.

While wearing gloves, cut the chili in half lengthwise. Scrape out the seeds and finely slice the pepper.

Remove bean sprouts from packaging and rinse with water.

Slice the shallot in half from root to tip. Place the cut side down on the cutting board, and cut off the root. Slice the shallot horizontally into thin strips.

Remove the peel from garlic cloves. Using a chef’s knife, slice the garlic thinly.

In a small bowl, mix together the remaining fish sauce, sugar, lime juice, and garlic to make a dressing. Whisk together until the sugar is dissolved.

Place a large pan over medium-high heat. Sear the beef slices by placing them into the pan and quickly cooking on both sides until browned.

Toss the shallots, basil, chili, and bean sprouts into a medium-sized bowl. Add in the seared beef and dressing. Mix ingredients together.

Lay the lettuce leaves onto a serving platter. Pour the rest of the salad ingredients mixed with the dressing on top of the lettuce to serve.