Make the dressing – Combine the dressing ingredients in a small jug and set aside.

Prep the noodles – Prepare the vermicelli rice noodles as per the packet instructions. Drain, rinse under cold water, drain again, then set aside.

Cook the beef – Heat the olive oil in a large heavy-based frying pan over medium–high heat.

Add the minced beef and flatten it in the pan with a spatula, without breaking it up, then cook for 2–3 minutes. Flip and cook for a further 2 minutes before breaking it up with a wooden spoon (this method allows the beef to sear and become crispy quickly).

Add the remaining ingredients – Add the ginger and garlic and cook, stirring, for 30 seconds. Add the tamari or soy sauce, honey and lime juice and cook for 1 minute until slightly caramelised.

Assemble the bowls – Divide the vermicelli rice noodles among four bowls. Divide the cucumber, cherry tomatoes, red onion and herbs among the bowls and drizzle with the dressing.

Serve – Top with the beef, crushed peanuts and crispy fried shallots and serve.