Add rice flour, tapioca flour, and water to the bowl. Mix them well. Let the batter rest for 2 hours.

Julienne the carrots, cucumber, and bell pepper into thin strips.

Mix the sliced beef with minced ginger, black pepper, and three-quarters of the minced garlic. Marinate the beef for at least 20 minutes.

Heat the oil in the skillet over medium heat. Drop in the rest of the minced garlic. Add the marinated beef and salt. Stir-fry for 4 minutes, then transfer the beef to a plate.

Add the carrot strips to the skillet. Stir-fry for 5 minutes.

Fill one-third or half the steamer with water. Bring to a boil. Brush or spray a dish with some oil to make it non-stick.

Put the dish in the steamer. Heat it in there for 5 minutes. Ladle some of the batter into the dish and distribute it evenly.

Put on the lid. Steam for 3 minutes. Scrape off the noodle sheet with a knife. Repeat this process until the batter runs out.

Lay a sheet of phở noodles on a dish. Add lettuce, beefsteak plant, fish mint, Thai basil, beef, cucumbers, carrot, and bell pepper.

Wrap the phở noodle sheet around the filling into a tight roll.

Repeat this process until the ingredients run out.