Bún Thịt Nướng

[Lan]

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