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Vietnamese fish curry
- 400g skinless white fish fillet, cut into big chunks
- 1 green chilli , finely sliced
- 1cm piece ginger , grated
- 1 garlic clove , finely sliced
- 200ml chicken or fish stock
- 2 limes , 1 juiced, 1 halved
- big bunch coriander , chopped
- fish sauce , to season
- 150g rice vermicelli , cooked following pack instructions
Directions:View on BBC Good Food
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