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Start with the pickled onion and carrot. Place the onion and carrot slices into a shallow bowl.
Drizzle over the vinegar and sugar. Toss together and put to one side.
Heat the oil in a large frying pan over a medium-high heat.
Add the minced beef and fry for 5-6 minutes, breaking up and large pieces with a wooden spoon, until the beef is lightly browned.
Add the garlic, chillies and lemongrass paste and stir together.
Add the sugar and stir together. Fry for 4-5 minutes (still over a high heat), stirring often, until the beef starts to darken and caramelize.
Add the fish sauce, soy sauce, salt, white pepper and spring onions and stir and fry for a further minute, then turn off the heat.
Divide the rice between four bowls, then top with the caramelized beef. Arrange the pickled onion and carrot on top, along with the cucumber and tomatoes.
Sprinkle over the sesame seeds and serve.