Grilled Vietnamese Beef with Vermicelli Noodles and Nuoc Cham

It may sound complicated, but it's not. If you have never made Vietnamese food before this is the perfect introduction. If you know how to marinate meat (how hard is that?) you are set. I did change the recipe a bit, I don't know exactly what they meant by "lighting one chimney of charcoal," but I was sure I didn't have the equipment for that. I bought my beef pre-sliced from the Asian grocery store (they freeze and use a slicing machine), but you can do this at home too. I used a grill pan, searing the meat for about 15 seconds on each side. Freaking delicious. If I'm ever on death row, this might be my final meal request. PLEASE make this dish.

http://www.seriouseats.com/recipes/2009/04/grilling-vietnamese-pork-with-vermicelli-noodles-and-nuoc-cham-recipe.html