In case you don’t remember. I am obsessed with bao buns. And tri-tip. And tasty food. Just saying.

Ingredients:

2 tri-tips

1/2 cup lime juice

1 tsp

1/4 cup fish sauce

1/8 cup h2o

2 Tbsp sesame oil

1 tsp sambal

2 sprigs mint, stems removed

1/2 bunch cilantro, stems removed

1/2 watermelon radish, sliced in matchsticks

1/2 cucumber, sliced in matchsticks

1/2 cup rice wine vinegar

1 cup water

1 tsp salt

1 tsp sugar

10 pack frozen bao buns, cooked according to directions

peanut butter aioli

green onions, sliced

peanuts

Directions:

Whisk together lime juice, 1 tsp sugar 1/4 cup fish sauce, 1/8 cup water, and 1 tsp sambal. Add tri-tip to a ziplock bag and pour marinade over. Let sit in fridge for 4 -6 hours before grilling.

In a small saucepan, bring to boil 1 cup water, 1/2 cup rice wine vinegar, 1 tsp salt and 1 tsp sugar. Once boiling, add watermelon radish and cucumber. Let sit until cool. Refrigerate until serving.

In a small bowl, toss mint and cilantro together.

Preheat grill to sear.

Once grill is preheated, lower heat to medium-high. Add tri-tip. Grill for 5 minutes, covered. Flip.

Grill for an additional 5 minutes. Flip. Cover.

Grill for an additional 5 minutes. Cover.

Place on top shelf. Cover. Grill for 5 - 10 minutes more, depending on temperature preference.

Remove from grill and let rest for 10 minutes before slicing.

Add sliced meat to bao buns, and top with mint/cilantro salad and pickled veg.

Drizzle with peanut aioli, and top with peanuts and sliced green onions.