Bún Thịt Nướng with a big steak! I made a jeow inspired sauce to serve with the steak on top of the nước chấm that is usually served alongside bún thịt nướng. This dish has a lot of components, but it’s easy to put together if you already have the components prepped. I like keeping egg rolls in the freezer and of course I always have nước chấm and đồ chua made! Estimated recipe for the steak, jeow, and nước chấm below! For the actual bowl, serve with vermicelli noodles, steak, sauces, fried egg rolls, cucumbers, pickled carrots and daikon, and herbs! Steak Marinade Ribeye 1 tbsp oyster sauce 1 tbsp fish sauce 1 tbsp honey Garlic powder. Jeow Inspired Sauce (probably not traditional) 2 tbsp hot water 1 tbsp toasted rice powder 1 tbsp palm sugar 2 tbsp fish sauce 1 small lime, juiced 2 thai chilis 1/4 cup cilantro, chopped Nước Chấm (big batch recipe) 1 cup hot water 1/4 cup palm sugar 1 lime, juiced 1/4 cup fish sauce Garlic, minced Thai chilis, sliced #bunthitnuong #vietnamesef...