Ingredients:
-1/2 lb pork tenderloin
-1/2 bulb of garlic
-2 tsp fish sauce
-1 package (1lb) cooked shredded pork skin (bì)
-thính (roasted rice powder)
-1/3 tsp salt
-1 tsp cooking oil
-coconut juice or water

What to Do:
Slice meat into chunks and boil in a frying pan in coconut juice or water and salt. The liquid should come up half way to the top of the meat (doesn’t need to completely cover the meat). Turn meat half way through to make sure it’s cooked evenly. Mince garlic. Wash and cut pork skin into shorter strands. Once all of the water in the pan of meat is almost all evaporated, add in 1 tsp mince garlic and oil, continue stir fry until all of the water is evaporated, then fry until meat is golden and fragrant. Cool meat and slice into matchstick size pieces. Mist together cooked shredded pork, with pork skin and the remaining minced garlic (raw) and the pan dripping. Drizzle in fish sauce and roasted rice powder while tossing until the rice powder covers and dusts the pork and pork skin.

Serve with cơm tấm, or noodles with fresh beans sprout and herbs, or use to make bì cuốn spring rolls.

Note:
If precooked shredded pork skin is not available, you can make it yourself. Just boil pork skin with some vinegar, drain, cool and slice into thin long strands.