1. Bring 1L of water to boil in a pot, and place the brown rice beehoon in a stainless steel sieve. Hold it above the sink and pour all the boiling water evenly over the beehoon.

2. Place the beehoon in a bowl and cover using a damp wet cloth.

3. Heat the corn oil in a sauté pan and stir-fry the sliced ginger until fragrant. Add in and pan-fry the sliced fishes.

4. Bring another 1.5 cups of water to a boil, then add in fish sauce.

5. In this pot, add in the basil, dark green leafy vegetables, lentils and tomato wedges, and let them cook for about 5 minutes.

6. Gently add the fish slices to the soup and allow to cook for a further 1-2 minutes.

7. Portion the beehoon into individual servings in a bowl and add the fish soup to it.

8. Serve the dish hot.