[Vietnam] How to cook Cha ca

Ingredients

• 3 tsp chopped fresh ginger
• 3 red Asian shallots, chopped
• 4 garlic cloves, chopped
• 2¾ tsp ground turmeric
• 60 ml (2 fl oz/¼ cup) fish sauce
• 750 g (1 lb 11 oz) skinless blue eye cod or other firm white-fleshed fish fillets, cut into 4 cm (1½ in) pieces
• 1 tsp freshly ground black pepper
• 375 g (13 oz) dried thin rice-stick noodles
• 90 g (3 oz/½ cup) rice flour
• 1 tsp salt
• 80 ml (2½ fl oz/⅓ cup) vegetable oil, plus extra if necessary
• 8 spring onions (scallions), trimmed and cut into 4 cm (1½ in) pieces plus extra, finely sliced, to garnish
• 1 onion, halved and sliced
• 2 bunches of dill, coarsely torn
• 160 g (5½ oz/1 cup) roasted unsalted peanuts, coarsely chopped

• 80 ml (2½ fl oz/⅓ cup) mam nem (Vietnamese fermented shrimp sauce)
• 3 garlic cloves, crushed
• 1 tbsp caster (superfine) sugar
• 1 lemongrass stem, white part only, finely chopped
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 medium red chillies, finely chopped
• 95 g (3¼ oz/½ cup) very finely chopped fresh pineapple flesh

Directions