Vietnamese Rice Vermicelli with Fish

prepSoak 180 g / 6.3 oz dried rice vermicelli in just-boiled water 2 min until tender, drain, divide among serving bowls
1/3 cup / 80 ml sliced spring onion (scallions)	Pound spring onion & garlic to paste	Mix marinade, coat fish	Top noodles, drizzle dressing, serve
3 garlic cloves	Pound spring onion & garlic to paste
1/4 cup / 60 ml fish sauce
1 Tbsp turmeric
1 tsp curry powder
1 tsp sugar
2 Tbsp / 30 ml vegetable oil
2 Tbsp / 8 g finely chopped dill
800 g / 1.7 lb white fish fillets, sliced into 4 cm wide strips
2 Tbsp / 30 ml vegetable oil	Pan-fry fish 2–3 min per side, 175°C / 350°F
1 long red chilli, finely sliced
3 spring onions (scallions), cut into batons
3 sprigs of dill, cut into large pieces (large stems removed)
1 Tbsp lime juice
3 Tbsp / 40 g white sugar	Whisk nuoc cham dressing
3 Tbsp / 45 ml fish sauce
2 Tbsp / 30 ml white vinegar
2 garlic cloves, finely chopped
1 long red chilli, deseeded, finely chopped
2 Tbsp / 30 ml lime juice

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