Vietnamese Grilled Pork

Yum! i found this on tauntons fine cooking website and made it with bean thread vermicelli and served with nuoc cham (dipping sauce).

To make the caramel - combine the sugar and water in a small saucepan.

Bring to a boil over medium heat.

Stir a few times and allow to simmer until the sauce turns deep brown , about 15 minute meanwhile , have some extra hot water ready on a back burner.

Once the sauce reaches the desired color , carefully add 4 to 5 tbs.

Hot water to slow the cooking and thin the sauce.

If necessary , add more hot water.

The sauce should only be thick enough to coat the back of a spoon.

Set aside to cool.

To make the pork - pound the shallots in a mortar and pestle or mince by hand.

Transfer the shallots to a mixing bowl and combine with the fish sauce , soy sauce , salt , vegetable oil , and cooled caramel sauce.

Stir well to blend.

Add the pork slices and let marinate for 20 minute.

Meanwhile , heat a broiler or light a charcoal or gas grill.

When the broiler or fire is very hot , cook the pork until just done , about 2 minute on each side.

Let the pork rest for 10 to 15 min.

, cut .

sugar, water, shallots, fish sauce, soy sauce, salt, vegetable oil, pork loin