# Method:
01 - Whisk together soy sauce, fish sauce, oyster sauce, dark soy sauce, and sugar in a small bowl until sugar completely dissolves. Add water to achieve pourable consistency. Set aside.
02 - Heat neutral oil in a large skillet or wok over medium-high heat. Add garlic and shallot, stir-frying for 30–45 seconds until fragrant and lightly golden.
03 - Stir in minced chilies and white parts of green onions. Cook for 20–30 seconds until aromatic, being careful not to burn the garlic.
04 - Add ground beef to the skillet, breaking it apart with a spatula. Cook for 4–6 minutes, stirring frequently until browned and cooked through.
05 - Add diced red bell pepper to the beef mixture. Cook for 2–3 minutes until slightly softened but still retains some crunch.
06 - Pour the prepared sauce seasoning over the beef. Toss thoroughly to coat and cook for 2–3 minutes, allowing the sauce to reduce and cling to the meat. Adjust seasoning if necessary.
07 - Reduce heat to low. Add chopped Thai basil and green parts of green onions. Toss just until basil wilts, about 30–45 seconds. Remove from heat and stir in lime juice. Let mixture cool completely to room temperature.
08 - Combine fish sauce, lime juice, sugar, and water in a bowl. Stir until sugar dissolves completely. Add garlic, chilies, carrot, and cilantro stems. Taste and adjust to achieve balance of salty, sour, sweet, and spicy flavors.
09 - Fill a large shallow dish with warm water. Prepare a clean board or plate, lightly oiling surface if desired to prevent sticking. Arrange cooled beef, rice or noodles, and all vegetables and herbs in separate bowls for easy assembly.
10 - Working one at a time, dip a rice paper wrapper in warm water for 3–5 seconds, rotating to moisten entire surface. Place on prepared board—the wrapper will continue to soften as you work.
11 - Layer 2–3 tbsp rice or noodles on bottom third of wrapper. Top with 2–3 tbsp beef mixture, cucumber strips, carrot strips, lettuce, and herbs (cilantro, basil, mint).
12 - Fold bottom edge over the filling. Fold in both sides, then roll tightly away from you to form a neat cylinder. Place seam-side down on plate. Repeat with remaining wrappers and filling.
13 - Serve immediately with dipping sauce, either whole or sliced diagonally. If not serving immediately, cover with damp towel and plastic wrap; refrigerate up to 2–3 hours. Let sit at room temperature for 10–15 minutes before serving.
