water over tamarind and allow to stand for at least 15 minutes. Put fish
fillets in a Saucepan, cover with cold water and bring to the boil.
Simmer until fish is soft and flaky. Strain, reserving stock and fish.
or mince chilies and spring onions. Add to the fish stock with sugar,
dried shrimp paste, lemon grass and turmeric. Bring to the boil, season
with salt and pepper and simmer for 10 minutes.
vermicelli in boiling water to soften. Soak egg noodles or thick rice
noodles in cold water for 10 minutes. Drain, put into a Saucepan, cover
with slightly salted water and bring to the boil. Reduce heat and cook
until tender. Drain and rinse both lots of noodles. Divide noodles
between six large bowls and top with flaked fish and sliced shallots or
Sauce over noodles and garnish with finely shredded ginger flower (if
used), sprigs of mint and sweet basil. Strain tamarind through a piece
of muslin and serve tamarind juice in a jug, or pour over noodles before