Cut the green part of the lemongrass stalk into 10- to 15-centimetre sticks and set them aside to use later.
Mix the meat ingredients and let it sit for at least 4 hours in the refrigerator covered in plastic wrap.
An hour before cooking the meat, start on your side dishes. Fill a medium-size pot of water and bring to boil. Add the rice noodles and cook for 5 minutes. Check to see if it is cooked through.
Drain the rice noodles and run under cold water to remove excess starch and stop the noodles from cooking. Leave noodles in the colander until ready to serve.
Wash the herbs and lettuce.
When the meat is ready, wrap the meat around the stalk and brush with oil ready for the barbeque.
Grill the sticks for about 5 to 7 minutes on each side on low heat. Before taking it off the barbeque, check to make sure it is cooked through. You shouldn’t see any pink.
Prepare the table with fresh herbs, noodles and a big bowl of hot water for the rice paper.