Credit: Leanne Kitchen and Antony Suvalko Recipe | Samsung Food App

Ingredients

• 3 tsp fresh ginger, chopped
• 3 red asian shallots, chopped
• 4 garlic cloves, chopped
• 2 ¾ tsp ground turmeric
• 60ml fish sauce
• 1/4 cup (750g) blue eye cod fillets, skinless, or other firm white-fleshed fish, cut into 4 cm pieces
• 1 tsp freshly ground black pepper
• 375g rice-stick noodles, dried, thin
• 1/2 cup rice flour
• 1 tsp salt
• 80ml vegetable oil, plus extra if necessary
• 8 spring onions (scallions), trimmed and cut into 4 cm pieces plus extra, finely sliced, to garnish
• 1 onion, halved and sliced
• 2 bunches dill, coarsely torn
• 160g roasted unsalted peanuts, coarsely chopped
• 80ml mam nem (vietnamese fermented shrimp sauce)
• 3 garlic cloves, crushed
• 1 Tbsp caster sugar
• 1 stem lemongrass, white part only, finely chopped
• 2 Tbsp fish sauce
• 2 Tbsp lime juice
• 2 red chillies, medium, finely chopped
• 95g fresh pineapple, very finely chopped, flesh