Soak the rice vermicilli in warm water for 15-20 minutes. Drain. Bring a
large pot of water to the boil. Add the noodles, stir to separate and boil
for 2-3 minutes. Drain and rinse well. Drain again.
Rinse the fish and pat dry. Cut into ½ " thick slices. In a mixing
bowl combine the fish with the fish sauce, turmeric, ginger, shallots,
garlic, white pepper and 1 tbsp groundnut oil. Stir well until blended then
cover and marinate in the fridge for 30 minutes.
Heat a wok over a high heat. Add the remaining groundnut oil and heat
until smoking. Add the fish and stir fry for 2-3 minutes until golden on the
outside and just cooked through. Remove from the heat and stir in the spring
onions and half of the dill.
Divide the noodles between shallow bowls. Top them with the fish. Sprinkle
with the peanuts and remaining herbs. Drizzle with a generous amount of Nuoc
Cham and serve immediately.
