Put your hands together for a total classic that never strays form anything but sweetly delicious. It's a Vietnamese takeaway staple, but you'll be pretty chuffed with your own efforts when you mix up this fragrant bowl that'll bump your delivery driver off your recent calls list. It's all tangy, fresh and deeply satisfying flavour.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Remove woody, dark green top from lemongrass and discard. Finely chop lemongrass. Peel and crush garlic. Finely zest lime.
Heat oil in a frypan over medium-high heat. Add mince with a sprinkle of salt and cook, breaking up with a wooden spoon, for 5–6 minutes or until golden brown. Add lemongrass and garlic and cook for 30 seconds or until fragrant. Add lime zest, sweet chilli sauce and 40ml (2 tablespoons) water and stir to combine. Cook for a further 1–2 minutes or until sticky.
Cut cucumber into 3cm pieces. Cut tomato into wedges. Pick Thai basil leaves from their stems. Juice ½ the lime. Rinse and separate lettuce leaves.
Place cucumber, tomato, basil and lime juice in a bowl and season generously with salt and pepper. Toss to combine.
Cut remaining lime into wedges. Divide rice, sticky beef and salad between bowls. Sprinkle with peanuts and serve with lime wedges.