1 cup fresh herbs such as coriander, Vietnamese mint, Vietnamese or lemon balm, Thai basil
1/2 cup peanutes, blanched and roasted
2 limes, quartered
nuoc cham sauce
500g fresh rice stick noodles or 250g dried rich stick noodles
1/4 cup rice flour
11/2 teaspoons ground turmeric
1/2 teaspoon salt
600g firm white fish fillets, skinned and cut into bite-size pieces
4 tablespoons canola oil
1 cup fennel stalks and fronds of fresh dill
4 spring onions, sliced

Before cooking the fish, arrange half the fresh herbs, the peanuts, limes and nuoc cham in small serving bowls for the table.
Bring a pot of water to the boil then remove from the heat and add the noodles. Leave for a few minutes until softened (dried noodles will need longer than fresh). Drain and arrange in 4 warmed serving bowls.
In a bowl, combine the rice flour, turmeric and salt. Add the fish pieces and toss to coat. Heat 3 tablespoons of the oil in a wok or large frying pan and cook the fish in 3 batches until golden (about 3 minutes). Remove with a slotted spoon. When all the fish is cooked, wipe the wok clean.
Heat the remaining 1 tablespoon of oil and return the fish to the pan with the fennel and dill, spring onions and remaining herbs and stir-fry for about 20 seconds unti just wilted. Remove from the heat and divide among the bowls of noodles. Serve with the prepared accompaniments.