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 (bun)
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

**](https://www.saveur.com/food/classic-recipes/vietnamese-dipping-sauce-50286.html)