Cha Ca La Vong

Name: 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); 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)

familyingredients.com

Cook noodles per instructions on package. Drain, rinse, and cool. Herb Mix mix all together, reserve. Fish MArinade Blend everything together until smooth.

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