As much as we enjoyed the banh mi, I would probably just buy one for a buck fifty if that option was available.
I never make bahn mi, mostly because I can get them for a buck and a half at my local market, but i'm inspired.
Thanks for the inspiration to make the carrot and daikon pickle. Mrs. C and I loved it, younger son liked it, but elder son continues to prefer raw vegetables (even raw daikon, surprisingly). We nearly finished the whole batch, so next time I’ll double the amount.
But, the daikon and carrot pickle. I am loving it, and have decided it is a staple.
Speaking of inspiration, I am still hoping to make the garlicky roast chicken, perhaps this Sunday if our volleyball tournament finishes early enough.
Thanks, and sorry – I can definitely sympathise about driving 40 miles for an ingredient.
Bruce, this has really got to stop...0700 in the morning and I'm ripping the pantry apart with my fingers crossed looking for ingredients to make char siu (nearest Asian store 40 miles away nooooooooo)
No leftovers – the char siu plate was thoroughly cleaned (and, I suspect, licked ). Even if we had leftover char siu, bao-making is probably at the outer fringes of my limited baking skills. Your char siu bao looks so good, though – maybe I’ll make a double batch of char siu some weekend and experiment.
Any leftover char siu for baos?