3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons sugar
14 ounces sirloin
1/4 cup lemon juice
1 teaspoon fried garlic
1 teaspoon fried red Asian shallots
1/2 teaspoon garlic oil
1/2 teaspoon toasted rice powder
6 leaves fresh culantro, finely sliced
1 bird's eye chile, sliced
1 large handful Vietnamese mint, finely sliced
1 large handful bean sprouts
1 large handful perilla leaves
8 quail egg yolks, reserved in half-quail shells
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