The veggies I used are raw cabbage and celery, blanched green beans and bean sprouts, topped with mint. I also cooked use hard-boiled egg. Traditionally this dish is served with fish balls as well.
The fish curry is incredibly tasty and made from cooked white fish meat, coconut milk, and coconut cream, fish sauce, sugar, and tamarind puree. Of course, there is no curry that is complete without a spice paste. The spice paste I used for this dish is prepared from dried, soaked red chilies and small bird-eye chilies, scallions, garlic, turmeric, shrimp paste, galanga and lemon grass.
The result is an aromatic noodle dish with crunchy vegetables and a creamy, sweet and sour fish curry. It is complex and rich in flavor, though refreshing as well.