This is One of the Best Dishes in Vietnam That's Not Pho - AFAR
"At this restaurant the dish is assembled tableside: servers bring vermicelli, shrimp paste, fish sauce, baby basil, peanuts, and a large bowl of bright green dill and spring onions, then a frying pan of turmeric-laced Hemibagrus (ca lang) is cooked at the table on a portable burner. The finished bowl is complex in flavor and texture, with turmeric-forward fish mixed into noodles, crunchy peanuts, and fresh herbs. A local chef who ate here found the version underwhelming — not enough turmeric or sauce — and noted the long-rumored secret ingredient of rendered dog fat (though the kitchen today typically finishes the fish in oil or chicken/pork fat)." - David Farley
