Heat oil in a medium-sized saucepan. When the oil is hot, lower the heat to medium and add garlic slices. Watch it closely, and remove from heat the moment the garlic begins to brown. Place the fried garlic on an absorbent paper towel and set aside.

To assemble the salad, make a bed of lettuce on a rimmed serving platter. Drizzle on the fish sauce. Atop the lettuce, arrange piles of tomatoes, chile, fried garlic, peanuts, roasted chickpeas, sunflower seeds, sesame seeds, and shrimp powder. Pile the lahpet into the center. At the table, squeeze two lime wedges over the salad and toss. For more tartness, add extra lime juice to taste.