By Habeeb Salloum

Serves 4

1/2 pound thin noodles
2 tablespoons Nuoc Mam
1/2 teaspoons turmeric
2 teaspoon ground ginger
2 teaspoons powdered garlic
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 pound fish fillet, cut into medium pieces
1 cup chopped green onions
1 cup chopped dill
1/2 cup chopped basil
4 tablespoons roasted peanuts, chopped

Cook noodles according directions on package, then divide into four serving bowls and set aside.

In a bowl, combine Nuoc Mam, turmeric, ginger, garlic, pepper and 1 tablespoon of the oil, then add fish and stir until all the pieces are coated. Place in a refrigerator and allow to marinate for 30 minutes.

Heat remainder of oil in a wok or heavy frying pan until beginning to smoke, then stir-fry fish for 2 minutes. Remove from the heat, then stir in onions and half of dill.

Top noodles in each bowl with fish, then cover with remaining dill and basil, then sprinkle with peanuts and serve with Nuoc Cham sauce and serve immediately.