Boil
rice
vermicelli
for
10
minutes.
Rinse
in
cold
water,
drain
and
set
aside.
In
a
pot,
boil
500
ml
of
water
with
polygonum.
Add
250
ml
of
water
to
tamarind
pulp
to
extract
tamarind
juice.
Strain
and
discard
the
seeds.
Pour
tamarind
juice
into
the
pot
of
boiling
water.
Add
fish.
When
cooked,
remove
and
leave
to
cool.
Allow
fish
stock
to
simmer.
With
wet
hands,
pick
out
the
fish
bones.
Flake
fish
meat
for
later
use.
Take
50
ml
of
fish
stock
and
reheat
in
a
separate
saucepan.
When
boiling,
add
spice
paste
and
stir
well.
Allow
to
simmer
for
10
minutes,
stirring
at
all
times.
Pour
mixture
back
into
the
main
pot.
Discard
polygonum
from
fish
stock.
Add
in
fish
meat
and
turn
off
fire
as
soon
as
mixture
begins
to
boil.
Add
sugar
to
taste.
Place
required
amount
of
vermicelli
in
a
bowl.
Garnish
with
pineapple
pieces,
shredded
cucumber
and
onion,
sliced
chillies
and
pickled
leeks,
mint
leaves
and
prawn
paste
to
taste.
Pour
2
ladlefuls
of
gravy
and
fish
meat
over
it.
