Heat 2 tablespoons of neutral oil in a large saucepan over medium heat. Add 1 pound of ground beef, breaking it apart, and cook for 5-7 minutes until browned.

Stir in 1 tablespoon of grated ginger and 3 tablespoons of soy sauce, cooking for another 10-15 seconds until fragrant.

Pour in 1 cup of water, sprinkle in a pinch of white pepper powder, cover, and let simmer for 10 minutes on low heat.

In a separate pot, bring salted water to a boil and cook 4 ounces of vermicelli noodles according to package instructions for about 3-4 minutes.

Mix 2 teaspoons of corn flour with 1/2 cup of water until smooth, then add to the simmering beef mixture. Cook for another 2-3 minutes to thicken.

Toss the cooked vermicelli noodles into the beef, garnish with sliced spring onions, and serve hot with optional Chinese dark vinegar and chilli oil.