Fry the hazelnuts in a hot pan, without oil for a few minutes, then grind in a mortar.
Peel the ginger and garlic and chop finely.
Heat a tablespoon of sesame oil in a pan and add the anise. Then add the minced meat, followed by honey and half the amount of ginger and garlic.
Cook over high heat for 5 minutes, until everything is crispy.
The rest of the ginger and garlic is transformed into a paste with the help of a mortar and mixed with the fish sauce, the soy sauce and the lime juice to obtain a dressing.
Cook the noodles according to the instructions on the package.
Cut the julienne carrot and add it over the salad leaves.
Divide the noodles between 2 plates, place the salad on top, stop with the dressing, place the crispy beef over the fish, green onions, coriander leaves and hazelnuts.