To begin, prepare the fish marinade. In a large bowl, combine turmeric powder, fish sauce, minced garlic, shallots, galangal, vegetable oil, and sugar. Mix until well blended. Add the fish pieces, ensuring they are evenly coated. Cover the bowl with plastic wrap and let the fish marinate in the refrigerator for at least 1 hour, or overnight for deeper flavour.

While the fish marinates, prepare the vermicelli noodles according to the package instructions. Rinse under cold water, drain thoroughly, and set aside. Arrange the fresh herbs on a serving platter to accompany the dish later.

Heat a grill pan or preheat your oven to 200°C (390°F) if you prefer baking. Brush the grill or a baking tray with a little vegetable oil to prevent sticking. Remove the fish from the marinade, shaking off any excess.

Grill or bake the fish pieces for 6–8 minutes, turning halfway through, until the fish is lightly charred and cooked through. The fish should be firm to the touch and golden from the turmeric. Set aside and keep warm.

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the scallions and fresh dill, sautéing them for 1–2 minutes until fragrant. Be careful not to overcook the herbs, they should retain their vibrant green colour.

Carefully add the grilled fish to the skillet with the dill and scallions. Toss gently to combine, ensuring the fish is coated with the herb mixture. Let it cook for another 1–2 minutes to blend the flavours.

To serve, place a portion of vermicelli noodles in each bowl. Top with the fish, scallion, and dill mixture. Sprinkle generously with crushed roasted peanuts for added texture and flavour.

Garnish each bowl with fresh herbs and lime wedges. Serve alongside shrimp paste or nuoc cham dipping sauce for drizzling. Encourage guests to mix everything together before eating to enjoy the full spectrum of flavours.