Bún Thịt Nướng
 

This recipe took me several attempts to figure out. I did everything I could to mirror the dish I like at the local Vietnamese place.

1 1/2 pounds pork tenderloin, thinly sliced 1/8"-1/16" (it's possible to do this if the meat is partially frozen)
2 teaspoons fish sauce
2 teaspoons Sriracha (hot chile sauce)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons brown sugar
Marinade overnight

Cook the pork on a hot BBQ until the pork turns red. If you have a meat basket, it's preferred, unless you have quick hands on the BBQ. If you decide to cook directly on the grill, you will have to flip the meat continuously as it will stick to it. My hands were pretty torched after cooking 8lbs of the stuff. It will look white initially, but the meat will turn a orange/red color, which will indicate it's done. Serve with sliced cucumber, mint, bean sprouts, rice and any other vegetables you like.

This is a dressing that goes nicely with the dish. Pour on top.

2 teaspoons honey
2 tablespoons rice wine vinegar
1 tablespoon lime juice
1 teaspoon fish sauce
1 teaspoon Sriracha
1/2 teaspoon garlic powder

Nice work!

Nice I may have to try this one!

A grilling tip; when you're about to grill ensure the grill has been on for at least 10 minutes and is very hot. Clean the grate with a wire brush and then wipe the hot grate with canola oil in a paper towel (I do this with tongs and a small bowl of canola oil) just before you grill. Very little will stick.
You can also add some canola oil to your marinade...;) Don't use olive oil as it will impart a taste and has a low smoke point, canola oil is a neutral oil that leaves no taste.

Thank you gentlemen, and thanks for the tips TS. I will definitely use your advice next time I use the the BBQ. Using canola oil in the marinade is a great idea too!

If you do use it in your marinade make sure you place all the ingredients in a blender. With those ingredients the oil will stay emulsified for a very long time.

Lan,

Looks great!

As always, Chef TS has great advice.

Holly

Thanks TS that makes sense.

Thanks Holly. I've seen a lot of good info from TS and other members in this section of the site.

Lan,

They are not called QP's for just any 'ol thing, you know?:o

An amazing amount can be learned from reading and heeding, I have learned...:lifter

Guerrilla Gourmet indeed~:cool:

Holly...with just my little two cents

You helped pay for my culinary degree so I figure the least I can do is answer questions and give some tips! ;)

Ok I made this last night and it was excellent! The only thing I would change is the amount of marinade, it needs more. I will double the recipe and see how it turns out. I will not double the hot sauce or the salt as both can suffer the effects of the "mass effect" or overdoing the use of salt or heat.

I need to take a basic cooking class. I can make a few things well, but I don't know how to make things great. I have learned a few techniques that make a huge difference by improving the dishes I regularly make.

Awesome! I am really glad you liked it. I will also try doubling up the potency of the marinade. Did you use canola oil in your marinade?

No, I wanted to sugars to caramelize and they did quite well. I did it in a sauté pan instead of the grill. Next time will be on the grill.

Great stuff to know thanks!

TS- Did you try some mirin in the marinade?

No, but I have it. Mirin is used a lot in Japanese cooking. It might completely change the taste of this dish. Besides the brown sugar already makes it sweet.