- Place the julienned carrot and daikon in a sterilized jar. Bring the white vinegar, rice wine vinegar, water, sugar and salt in a saucepan and bring to the boil. Pour the pickling liquid into the jar. Place in the fridge for at least 1 hr until completely cool.
- In a mixing bowl, combine the fish, palm sugar and pepper. Add the steaks and lemongrass stalk, and combine until evenly coated. Cover and place in the fridge for 1 hr to marinate.
- Heat 1 tbsp oil in a pan over medium-high heat. Add one steak, then cook for 1 min on each side. Continue cooking, flipping every 30 secs for another 3 mins, or until cooked to your preference. Repeat with second steak. Allow to rest for 5 mins, then slice.
- To serve, place 2 slices of lemongrass steak on a betel leaf. Top with pickled carrot and daikon, garnish with sliced chilli and serve with nuoc cham.