Cha Ca La Vong

Name: Cha Ca La Vong
Ingredients: 1 pack of vermicelli noodles; 2 c dill, cleaned and picked; 2 c mint, cleaned and picked; 2 c shiso, cleaned and picked; 2 c rau ram, cleaned and picked; 2 c onion sprouts, cleaned and picked; 8 ea 10 oz fresh catfish fillets, skinned; 100g shallot; 300g galangal, peeled, chopped; 160 g fresh turmeric, washed well and chopped; 150 g ginger, peeled and chopped; 25g dry turmeric; 10g black pepper corns; 325 g olive oil; 900 g plain yogurt; 150 g fish sauce; 25 g mushroom powder; 60 g sugar; 225g pineapple; 32g garlic, peeled and chopped; 125g ginger, peeled and chopped; 98g mam tom bac, aka fermented shrimp paste; 280g sugar; 380g lime juice; 215g fish sauce; 1 can of coco water; 125g-chili sambal olek