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.

Prep Protein. If using an outdoor grill, leave chicken in whole pieces and cut after grilling. If using a grill pan, cut into bite-sized pieces.

Marinate. 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!

Pour boiling water over the vermicelli noodles in a bowl or baking dish to soften, for 2-3 minutes. Drain and rinse with cold water. Toss with a little oil to prevent sticking.

Slice the bell pepper, cucumber, and daikon radishes.

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

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 or frying pan or skillet over medium-high heat, until golden brown.

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!!