Vietnamese rolls with radishes and seared beef

Method

1. Heat a frying pan over a medium heat. Rub the beef with the oil, season with salt and sear all over for 4 minutes for medium-rare. Set aside on a plate to rest and cool.
2. Meanwhile, cook the rice noodles according to the pack instructions, refresh in cold water and drain well. Put in a bowl and, with scissors, snip into shorter lengths. Thinly slice the beef and add to the bowl with the remaining ingredients (except the rice paper wrappers). Mix well.
3. Dampen a clean tea towel and lay on a work surface. Fill a large bowl with just-tepid water, add 3 wrappers and keep submerged for 1 minute, until soft. Lay each on the tea towel and place a spoonful of beef filling on each. Fold in the sides by 2cm, then roll up tightly from the filling end – dampen the top end to seal the roll. Cover with another damp tea towel while you make the rest.
4. Mix the dipping ingredients together and serve with the rolls.