Saveur

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

This recipe was first published in Saveur in Issue #13