Cha Ca La Vong

Ingredients

• 1 pack of vermicelli noodles
• 2 c dill, cleaned and picked
• 2 c mint, cleaned and picked
• 2 c shiso, cleaned and picked
• 2 c rau ram, cleaned and picked
• 2 c onion sprouts, cleaned and picked
• 8 ea 10 oz fresh catfish fillets, skinned
• 100g shallot
• 300g galangal, peeled, chopped
• 160 g fresh turmeric, washed well and chopped
• 150 g ginger, peeled and chopped
• 25g dry turmeric
• 10g black pepper corns
• 325 g olive oil
• 900 g plain yogurt
• 150 g fish sauce
• 25 g mushroom powder
• 60 g sugar
• 225g pineapple
• 32g garlic, peeled and chopped
• 125g ginger, peeled and chopped
• 98g mam tom bac, aka fermented shrimp paste
• 280g sugar
• 380g lime juice
• 215g fish sauce
• 1 can of coco water
• 125g-chili sambal olek

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