Chả Cá Lã Vọng with Noodles

Ingredients

Quantities are for one portion.

• 1 tspturmeric powder
• 70 gdry rice vermicelli noodles (bún)
• 50 gfresh dill, Roughly chopped
• 1 tbspvegetable oil
• 10 gpeanuts, roasted
• 1 tspshrimp paste (mắm tôm), optional
• 150 gfirm white fish chunks
• 1 tspfish sauce

Method

1. Boil the dry rice vermicelli noodles until soft. Rinse under cold water, drain, and arrange in a serving bowl.
2. Marinate the chunks of white fish in the turmeric powder, fish sauce, and a tiny dab of shrimp paste if using.
3. Heat the vegetable oil in a wide frying pan over medium-high heat.
4. Fry the marinated fish chunks until they form a dense, golden, slightly crispy crust on all sides.
5. Do not remove the fish from the pan; instead, dump the heavy mound of roughly chopped fresh dill directly on top of the sizzling fish.
6. Toss the dill with the fish in the hot oil until the herbs wilt and become fragrant, taking on the bright yellow color.
7. Pour the oily fish and wilted dill directly over the cold vermicelli noodles. Garnish with the roasted peanuts and serve warm.