Grilled Lemongrass Pork Tenderloin Skewers: Suon Nuong Xa

Ingredients

• 1/4 cup fish sauce
• 1 tablespoon soy sauce
• 3 tablespoons sugar
• 2 tablespoons vegetable oil
• 2 stalks lemongrass, outer leaves and tops removed, root ends trimmed, and stalks finely grated
• 1 large shallot, finely chopped
• 2 large cloves garlic, finely chopped
• 1 pound pork tenderloin, thinly sliced
• 16 bamboo skewers, soaked for 20 minutes and drained
• Rice vermicelli, cooked, for serving
• 1/2 cup chopped unsalted roasted peanuts
• Nuoc cham, as needed, recipe follows
• 5 tablespoons sugar
• 3 tablespoons water
• 1/3 cup fish sauce
• 1/2 cup lime or lemon juice
• 1 large clove garlic, minced
• 1 or more bird's eye or Thai chiles, seeded and minced
• 1 shallot, peeled, thinly sliced, and rinsed (optional)

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