Boil a pot of water and soak the
vermicelli in the boiling water for 5 minutes to soften, then drain
well. Heat a wok with the cooking oil and cook the chili, scallions and
ginger for 3 minutes or until golden. Stir in the coconut milk, fish sauce and tomato paste, cover and
simmer for 10 minutes. Add the fish, ham and snake beans and simmer for 10 minutes, or
until the fish is tender. Divide the vermicelli among four bowls and top with bean sprouts and
mint. Spoon the soup into the bowls and sprinkle with peanuts. Serve while hot.