Yes, though for the marinade pounding is ideal as it helps bruise and release more flavour from the lemongrass. But you can also process all the marinade ingredients in a small food processor, though you'll need to grind the black pepper separately. You can mince everything by hand, but you'll want to smash and bruise the lemongrass before chopping to help release the aroma. For the dipping sauce, you can finely mince the chilies and either press or grate the garlic with a zester. Then just stir everything else in! You can also use the Huy Fong brand sambal oelek (chili garlic paste) in place of the Thai chili.