Chả Cá Lã Vọng

Peel and grate the galangal, crush the garlic and cut the fish into 4 cm chunks. Mix the ground turmeric, the grated galangal, the crushed garlic and the fish sauce, and marinate the chunks of firm white fish in the fridge for at least 1 hour.

Mix the fish sauce, the juice of the lime, sugar and warm water for the dipping sauce.

Roast the peanuts in a dry pan until golden, then crush them roughly. Cut the spring onions into 5 cm lengths and pick the dill into long sprigs.

Cook the rice vermicelli in boiling water for 3 to 4 minutes, or as the packet says, then drain, rinse under cold water and divide between bowls.

Heat the oil in a wide pan until very hot and fry the fish without moving it for 3 minutes, until golden and crisp underneath, then turn and cook for 2 minutes more, until just cooked through.

Throw in the long dill sprigs and the spring onion lengths and toss for just 30 seconds, until they wilt but stay bright green.

Bring it to the table in the pan.

Each person spoons fish and herbs over their vermicelli and adds roasted peanuts, coriander and dipping sauce.