Step 1: In a bowl, mix water, nuoc mam, rice vinegar, honey, hoisin sauce, and clear soy sauce and set aside.
Step 2: Season the meat with two teaspoons of sauce and cook back and forth for 4 mins and let the meat rest.
Step 3: Boil salted water and plunge the rice vermicelli for a few seconds. As soon as they are cooked, drain them and rinse them with cold water.
Step 4: Steam the tom thumbs and reserve.
Step 5: For the dressing, arrange your chopped salad with the cabbage, the tom thumbs, the green onions, and the rice noodles.
Step 6: Thinly slice the beef and drizzle with sauce.

The Chef’s special touch:
 Add peanuts and cilantro for added freshness.