Step 1

Mix chile, fish sauce, lime juice, sugar, half of garlic, and ¼ cup cold water in a small bowl until sugar dissolves; set nuoc cham aside.

Step 2

Cook noodles according to package directions. Drain and rinse with cold water.

Step 3

Mix ginger, turmeric, 2 Tbsp. oil, and remaining garlic in a medium bowl. Add fish and toss to coat; season with salt and pepper.

Step 4

Heat remaining 1 Tbsp. oil in a medium nonstick skillet over medium-high until shimmering. Add fish mixture and cook, turning occasionally, until golden brown and just cooked through, 4–5 minutes. Add dill and scallion greens, toss a few times, then continue to cook until greens are barely wilted, about 30 seconds.

Step 5

Divide noodles, fish mixture, and peanuts among bowls. Top with scallion whites. Serve with nuoc cham alongside.