Vietnamese Vermicelli Noodle Bowl

Step 1

Chop lemongrass into thin slices and place in a food processor and pulse repeatedly until very finely chopped. Add the remaining ingredients- shallot, garlic, salt, sugar, five spice, and pulse until very finely chopped, add the oil and pulse to create a paste.

Step 2

Massage the chicken thighs ( coat tofu or shrimp) with the marinade.  Let marinate 30 minutes, several hours or up to 48 hours for the most flavor!

Step 3

according to package directions. Drain, rinse with cold water. Or if you prefer your noodles warm, rinse with hot water.

Step 4

slice the bell pepper, cucumber, and daikon radishes.

Step 5

– mix lime juice, fish sauce, water, sugar until sugar dissolves then top with a few sliced chilies in a small bowl. Set aside.

Step 6

Preheat grill to medium-high.  Grill the chicken until deep grill marks appear, lower the heat, and cook all the way through. Place in a warm oven until ready to use. Slice.  Alternatively, you can cut the chicken into bite-sized pieces and cook on a grill pan.

Step 7

Place cooked noodles, fresh veggies, fresh herbs, grilled chicken, grouped together in a wide bowl, and spoon a little of the dressing over the noodles and veggies. Enjoy!!