Put chicken thighs in a large ziplock along with minced shallots, grated lemongrass, minced garlic, ground ginger, zest from 1 lime, salt, fish sauce, 2 tbsp. sugar, and 3 tbsp. soy sauce. Seal the ziplock, get air bubbles out, and then shake around and massage the marinade ingredients onto the chicken thighs. Put in refrigerator and marinate for 15-30 minutes.
Prepare the vegetables for the noodle bowl. Julienne 1 cucumber, slice radishes into thin rounds, and julienne 1 carrot. Alternatively, you can also prep the carrot and cucumber by ribboning them. If you have a spiralizer with different attachments, you can experiment with all the different cuts! Using a spiralizer is completely optional – you can absolutely just julienne this by hand. Set aside.
Prep vermicelli noodles.
In a separate pot, prepare the vermicelli noodles by filling with water and bringing to a boil. Add dry noodles in and boil for 5 minutes, or as instructed by package (different brands may vary in cooking time). Cook until soft and strain in colander. Set aside.
Make chili fish sauce dressing.
In a bowl, combine water, juice from 1 lime, fish sauce, minced garlic, chopped thai chili, and sugar. Mix well to incorporate all ingredients.
Once the chicken is done marinating, you are ready to grill. Using a paper towel, dab some grapeseed oil (or oil of choice – high smokepoint preferred) Preheat the grill to 400°F (204°C) and lay the chicken flat. Grill each side for 10 minutes or until chicken is cooked and the surface is nicely browned and charred. Keep watch to make sure the surface doesn’t get burnt. Remove from grill and rest for 5-10 minutes before slicing. Slice each piece about ¾” thick.
Assemble bowl by putting the cooked vermicelli on bottom. Top with carrots, cucumber, radishes and grilled lemongrass chicken thighs. Garnish with cilantro and lime. Serve with chili lime fish sauce dressing. Congrats! You just made Bún Gà Nướng.