In our home, the ingredients for this dish are laid out on the dining table, and everything is cooked at the table for the family to enjoy either as a noodle bowl or wrapped in rice paper for a fresh spring roll. The layers of flavor and texture make this delicious, versatile, nourishing dish one of our favorites.
The turmeric not only adds a warm, earthy flavor to the fish but also has anti-inflammatory compounds that are good for your health. Coconut oil is the perfect complement, adding depth and complexity, as the dill lends a bright, herbaceous note that balances out the richness of the fish. You can use any white fish for this dish, but I love the flakiness of halibut. Serve with a fermented shrimp paste dipping sauce or nuoc cham (recipe follows).
