In a mortar, with a pestle, pound the sea salt and garlic into a paste. Add the chiles and pound to a paste. Transfer the mixture to a small mixing bowl and set aside.
In a small saucepan, combine the sugar, palm sugar, vinegar and fish sauce and cook, stirring , over medium low heat until the sugar is dissolved, about 2 minutes.
Cool, then add to the pounded paste, mix well and set aside.
In a 12 inch skillet, heat th eoil over high heat for 1-2 minutes or until very hot. Add the ground turkey and cook, stirring to separate and crumble the meat, until evenly browned.
Add the lemongrass, curry powder and sea salt, mix well, and cook, stirring, for another 2 minutes.
Transfer to a serving bowl and cover until ready to serve.
In a 6 qt saucepan, bring 5 cups water to a boil. Drop the noodeles into the boiling water and stir to separate the strands. Let boil vigorously for 2 mintues.
Drain and rinse with several changes of cold water. Then fill saucepan with water and return noodles to pan.
With your middle or index finger, scoop up a 1 inch bundle of noodles. Squeeze out excess water with your other hand.
Twist the noodles into a figure 8 bundle then fold over to make a circular nest and place on a large serving platter. Repeat with rest of noodles.
Place a bowl of the chile sauce in the center of a large platter. Arrange the nests of noodles on one side and mounds of the bean sprouts, green beans, fennel and cilantro on the other.
Set a bowl of the turkey topping nearby.
Have each guest put 3 or 4 nests on his or her plate, top with a couple spoonfuls of turkey, as well as the vegetable garnishes, then drizzle several spoonfuls of the sauce over the noodles, separating an loosening he strands so the noodles absorb the sauce.