Heat the oil in a saucepan over medium heat. Add the ground beef, breaking it apart with a wooden spoon. Cook for 5-6 minutes until the meat develops golden-brown edges and is no longer pink. Drain excess fat if desired.

Add the grated ginger and soy sauce to the browned beef. Stir constantly for 10-15 seconds to caramelize the soy sauce. Pour in 1 cup of water, add white pepper powder, cover with a lid, and simmer for 10 minutes. While the beef simmers, start cooking your noodles (next step). Check the beef halfway through and add more water if it's evaporating too quickly.

While the beef simmers, bring a large pot of salted water to a boil. Cook the vermicelli according to package directions until al dente (6-8 minutes). Drain thoroughly and set aside.

In a small bowl, whisk the cornstarch with 1/2 cup of cold water until completely smooth with no lumps. Pour this mixture into the simmering beef sauce and stir continuously for 1-2 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon.

Add the cooked noodles to the thickened beef sauce, tossing to coat every strand. Transfer to serving bowls and top with chopped spring onions. Serve the Chinese dark vinegar and chili oil on the side for individual customization. Enjoy immediately while hot.