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1
Place the fresh turmeric, ground turmeric, ginger and galangal in a food processor or mini-chopper.
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2
Process until very fine, almost a paste.
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3
Transfer to a stainless-steel dish.
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4
Wash food processor immediately to prevent staining.
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5
Place the fish in a bowl.
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6
Rub mixture all over fish, remembering to wear gloves or plastic bags on your hands to avoid turmeric stains.
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7
Set aside at room temperature for 1 hour.
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8
Combine fish sauce, 2 tablespoons of the garlic, half the chile flakes, the lime juice, sugar and 1/2 cup cold water in a small bowl.
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9
Stir well.
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10
Refrigerate.
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11
Place noodles in another bowl, cover with warm water and set aside 10 minutes until softened.
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12
Bring 3 quarts of water to a boil, drain noodles and add to boiling water.
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13
Cook 1 minute, then drain.
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14
Spread lettuce on a serving platter.
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15
Spread noodles over lettuce.
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16
Cover lightly with a sheet of foil or plastic wrap.
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17
Place oil in a large nonstick or well-seasoned cast-iron skillet and heat to a high temperature.
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18
Add fish pieces.
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19
When seared on one side, 1 minute or so, turn to sear other side, sprinkle with salt and remaining chile flakes and cook through, another minute or two.
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20
Remove to another platter.
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21
Add onions to pan and reduce heat to medium.
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22
When onions start to brown, add remaining garlic, stir, and add scallions.
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23
Stir again.
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24
Tuck fish pieces back into the pan and add the dill.
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25
Cook about 1 minute, just enough to warm fish.
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26
Remove pan from heat.
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27
Spread contents of the pan, including all the oil, on noodles.
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28
Scatter herbs on top, then toss on peanuts and fried shallots.
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29
Serve with sauce on the side.
