Cha Ca La Vong | Family Ingredients

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)
• 100 g shallot
• 300 g galangal (peeled, chopped)
• 160 g fresh turmeric (washed well and chopped)
• 150 g Ginger (peeled and chopped)
• 25 g dry turmeric
• 10 g black pepper corns
• 325 g olive oil
• 900 g plain yogurt
• 150 g fish sauce
• 25 g mushroom powder
• 60 g Sugar
• 8 oz ea 10fresh catfish fillets (skinned)
• 225 g pineapple
• 32 g garlic (peeled and chopped)
• 125 g Ginger (peeled and chopped)
• 98 g mam tom bac (aka fermented shrimp paste)
• 280 g Sugar
• 380 g lime juice
• 215 g fish sauce
• 1 can of coco water
• 125 g chili sambal olek
• 1 c fried shallots
• 1 c roasted peanuts (chopped)