This is another noodle dish that’s typically served for breakfast or consumed as an afternoon snack. These fermented rice noodles are hand-made in stone or wooden mills, saturated with a gravy of lemongrass, kaffir lime leaf, galangal, turmeric and freshwater fish, which has been simmered for hours in coconut milk. This is then topped with raw vegetables such as banana blossom, cucumbers, and water lily stems, and fresh herbs such as mint and basil.