Discard the top two thirds of the lemongrass as well as one inch at the bottom; peel off the tough outer layer and then smash with a meat mallet (or something heavy) and cut into 1-inch pieces.
Place the lemongrass in a bowl with the chicken and the rest of the ingredients for the marinade (sliced shallots, 2 minced garlic cloves, 1 Tbsp fish sauce, soy sauce, avocado oil, pepper, 1/4 tsp kosher salt, and 2 Tbsp sugar). Mix until evenly coated and marinate for at least 2 hours up to overnight.
To make the pickled veggies, place the white vinegar, 1/2 cup water, 1 Tbsp sugar, and 1 tsp salt in a small pot and bring to a simmer. Place the daikon and carrots in a bowl and pour the pickling liquid over; let sit for at least 30 mins.
Mix together the ingredients for the nuoc cham sauce: 1/2 cup warm water, 2 Tbsp fish sauce, 2 Tbsp sugar, fresh lime juice, and 2 finely chopped garlic cloves. Set aside.
Bring a pot of salted water to a boil. Boil the vermicelli noodles for about 5 minutes (or according to package directions), then strain and rinse with cool water.
Sear the marinated chicken in a hot skillet until charred and cooked through, then remove and slice. Add chopped scallions to the same skillet to char them in the remaining juices.
Assemble the noodle bowls with vermicelli, sliced romaine, cucumber, fresh mint, pickled veggies, sliced chicken, charred scallions, and chopped peanuts. Drizzle with nuoc cham sauce and serve with sriracha.
Cook it hands-free.
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