1 3/4 ounces bean thread (glass) vermicelli
3 dried wood ear mushrooms
1/2 teaspoon hot Thai curry powder
1/2 teaspoon turmeric
1/2 teaspoon chilli flakes
2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons water
2 tablespoons vegetable oil
2 garlic cloves, minced
1 onion, 1/2 diced, 1/2 cut into wedges
1 lemongrass stem, white part only, finely diced
14 ounces eel fillets, boned with skin on, cut into 1-inch pieces
3 tablespoons coconut milk
2 tablespoons roasted peanuts, crushed
1 bunch rice paddy herb, roughly sliced
1 bunch sawtooth coriander (cilantro), roughly sliced
2 bird's eye chillies, finely diced
Soy sauce, for dipping
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