Cha Ca La Vong from Mighty Spice Cookbook by John Gregory-Smith

Ingredients

• 250 g/9 oz rice noodles
• 6 tbsp vegetable oil
• 1 handful dill, chopped
• 1 handful coriander leaves, chopped
• 1 handful mint leaves, chopped
• 1 tbsp turmeric
• 4 tbsp plain flour
• 4 cod fillets, about 200 g/7 oz each, skinned and cut into bite-sized pieces
• 50 g/1¾ oz/⅓ cup unsalted peanuts, chopped
• ½ red chilli, deseeded and finely chopped
• juice of ½ lime
• 2 tbsp fish sauce
• 8–10 spring onions, halved and finely sliced lengthways