To prepare the beef

• Cut in half lengthways. Cut each half in half lengthways , again, to make 4 long pieces. Transfer beef to a sous vide bag in a single layer. Add 2 tbsp soy sauce, sesame oil, coriander roots and 1 tbsp verjus. Seal bag and cook in a water bath at 70C for 20 minutes.

To make the plum sauce

• Place olive oil in a saucepan and set over medium heat. Add garlic, shallots and ginger and fry until softened. Add plums and allow to caramelise, stirring occasionally. Deglaze with remaining 3 tbsp verjus. Add chilli, beef stock, palm sugar syrup and remaining 2 tbsp soy sauce. Bring to a simmer and allow to simmer until reduced to a thick sauce. Remove from heat, transfer to a blender and process to a smooth consistency. Set aside.

To make the salad

• Place coriander leaves, fennel, ginger, chilli and plums in a large bowl and mix. Place the lime juice, verjus, olive oil and sesame oil in a small bowl and whisk to combine. Toss the dressing through the salad and set aside.
• Heat a deep fryer to 180C. Deep fry sweet potato and fennel slices until crisp, about 2 minutes. Remove from oil and set aside on paper towel. Deep fry vermicelli noodles until crispy, about 30 seconds. Remove from oil and set aside on paper towel.

To make batter for the beef

• Mix together flour, egg yolk, cold water and a pinch of salt.
• Remove beef from the water bath. Remove beef from sous vide bag and pat dry. Cut into large cubes, dip in batter and deep fry until batter is golden and crispy, about 2 minutes. Drain on paper towel.

To assemble

• Dollop plum sauce onto 4 plates. Add crispy beef and scatter salad around. Garnish with crispy noodles and deep fried sweet potato and fennel slices.