Where does the tumeric come into play>
Fried Fish with Noodles
SERVES 4
Although this dish is most often associated with North Vietnam, we found it in Saigon at restaurant Chội—where it is (obviously) the specialty of the house.
1/2 lb. dried rice vermicelli (bún)
1/2 cup flour
1/2 tsp. ground turmeric
1 lb. firm white-fleshed fish filets, such as striped bass,
catfish, or flounder, cut into 2'' pieces
Vegetable oil
5 scallions, green part only, sliced into 1 1/2 '' lengths
1/4 cup unsalted dry-roasted peanuts
8–10 sprigs fresh cilantro, stems trimmed
8–10 sprigs fresh dill, stems trimmed
Nuớc Chấm
Comments (3)
To timonmaui, the tumeric and flour are mixed together, toss the fish in it, and then fry the fish in oil, (I gather this from a lot of other vietnamese recipes I've cooked). The fish should then be served atop the noodles with the traditional herbage and sauce noted. It would have been nice if Savuer would have published the complete recipe. Savuer, any chance you'll do this?
I am sorry, but when I pull up this recipe, I only receive the ingredients but not the method. Is there another link to this recipe?
