375g |
rice vermicelli |
6 |
large dried red chillies, stems removed |
2 tablespoons |
dried shrimp |
or 2 teaspoons |
dried shrimp paste |
2 |
onions, roughly chopped |
2 teaspoons |
fresh galangal, grated |
or 2 teaspoons |
laos powder |
6 |
candlenuts or brazil nuts |
2 stems |
lemongrass, thinly sliced, white part only |
or 1 strip |
lemon zest |
80ml |
peanut oil |
1 teaspoon |
ground turmeric |
1 tablespoon |
ground coriander |
1.5 litres |
coconut milk |
500g |
chinese-style fish cakes, sliced |
175g |
crab meat, (optional) |
500g |
raw prawns, peeled and deveined |
230g |
fresh bean sprouts, trimmed, to serve |
1 |
telegraph cucumber, peeled, seeded and thinly sliced, to serve |
1 large handful |
vietnamese mint leaves, to serve |
|
Sambal ulek, to serve |
or |
Sambal bajak, to serve |
|
fresh lime or lemon wedges, to serve (optional) |