I experimented today with Vietnamese Crispy Roast Pork - Thit Heo Quay
Will use it as a filling for the Banh Mi I am going to make for my KST catering on Wedensday.
I am finished making the pate.
All I need to assemble the banh mi is the Vietnamese baguette at Bon Banh Mi on Mayapis street which I am going to pick up tomorrow and make the do chua.
The procedure was so easy! I already checked out different websites and videos and this is the easiest recipe!
I just need to adjust the seasoning a bit. Instead of 2 tsp. salt for the skin, I will just make it 1 tsp.
Otherwise, the recipe is perfect! I used my turbo broiler.
The skin was crispy and the meat was moist! Not dry at all.
I also cooked fried rice.
Earlier in the day, I copied the fried shrimps I ate at FGM's house the other night.
Speaking of FGM..... She gave me orange ice cream!!!
My favorite! Thank you so much!
The Wriggly Chronicles
She looks so happy!