Vietnamese Vermicelli Bowl With Lemongrass

Something that excites me...but not so much my significant other ¯_(..)_/¯  (more for me!)

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs boneless skinless chicken (or tofu or large shrimp)
• 1⁄2 cup  finely chopped lemongrass (about 3 stalks tender white part)
• 1⁄2 cup onions or 1⁄2 cup shallot
• 2  garlic cloves
• 1  teaspoon kosher salt
• 1  teaspoon sugar
• 1⁄2 teaspoon  ground Chinese five spice powder
• 1⁄4 cup  oil
• 8  ounces  vermicelli rice noodles, cooked
• 1  red bell pepper, sliced into strips
• 1  English cucumber, halved and sliced
• 1  daikon radish, cut into matchsticks (small piece)
•  generous handful fresh basil or  mint leaf
• 1⁄4 cup fresh lime juice
• 1  tablespoon fish sauce
• 2  tablespoons water
• 1  tablespoon sugar
• 1  red  chili, sliced thin

Directions

1. Cut chicken or tofu into long strips ( if grilling) or bite sized pieces if cooking in a skillet or grill pan.
2. To prepare the marinade place lemongrass in a food processor and pulse until very finely chopped. Add the remaining ingredients:  onion, garlic, salt, sugar, five spice and pulse until finely chopped. Place mixture in a bowl, stir in oil and chicken. Let marinate 30 minutes or up to 24 hours.
3. Boil noodles per package directions, usually boil for 2-3 minutes.  Drain and rinse with cold water.  ( Note:  If you prefer noodles warm, rinse with hot water).
4. Prep the vegetables as listed.
5. To prepare the dressing mix lime juice, fish sauce, water, sugar and chilies in a small bowl. Set aside.
6. Preheat grill. Grill chicken (or tofu or shrimp) and cook on medium heat until cooked through.  Note: Can use a grill pan or skillet stovetop.
7. To assemble bowls place noodles, vegetables, fresh herbs, grilled chicken (or shrimp or tofu), grouped together in a bowl.  Spoon a little dressing over the noodles and veggies.