Grilled Fish Hanoi-Style with Rice Noodles and Herbs

Ingredients

• 2 teaspoons juice from fresh galangal or gingerroot
• or 1 teaspoon dried galangal powder
• 2 teaspoons ground turmeric
• 1 tablespoon Vietnamese shrimp paste
• or 2 tablespoons fish sauce
• 2 teaspoons sugar
• 3 tablespoons plain yogurt
• 1 teaspoon rice vinegar
• 1/2 teaspoon salt
• 2 teaspoons vegetable oil
• 2 pounds catfish
• halibut
• tilapia
• sea bass
• or other mild yet firm fish fillets
• 12-16 ounces dried vermicelli or other rice noodles
• 2 tablespoons vegetable oil
• 1/2 cup coarsely chopped roasted peanuts
• 2 cups chopped fresh dill tops (1 1/2-inch pieces)
• Dash of salt
• Handful of chives
• or 4 scallions (green parts only]
• Fresh herbs (Asian basil
• mint
• cilantro
• sorrel
• Vietnamese coriander
• etc.)
• Tender lettuce leaves (butter
• red or green leaf lettuce
• etc.)
• 1 cup Basic Vietnamese Dipping Sauce (see Notes) with 2 teaspoons sugar added

Instructions

1. Combine all of the marinade ingredients and toss gently with the fish fillets.
2. Set aside for 30 minutes to 1 hour.
3. Grill the fish or broil until done, cut into bite-size pieces, and arrange on a platter; cover to keep warm.
4. Cook the rice noodles until done and then rinse in cool water and set aside.
5. Heat the oil in a skillet or wok and add the peanuts, dill, salt, and chives (cut into 3-inch lengths, then quarter lengthwise).
6. Saute until fragrant and hot, then pour over the cooked fish pieces.
7. Serve with the noodles, herbs, lettuce, and dipping sauce for each diner to combine on his or her own bowl or plate.