I'm part Vietnamese and growing up I only ate Vietnamese/Chinese food. This recipe is way different than what I am used to...maybe because all the Vietnamese people I know come from a different part of Asia than the author of this recipe?? LOL (also, i have never seen them have lime juice or chile sauce with garlic or red onion) Anyway, this how I've seen it and how I've been eating it for over 20 years... The example below is for ONE 6-7inch french bread split lengthwise -slightly Toast the french bread -2 teaspoon of pate mixed with 1 teaspoon of mayo (no substitute please) -optional: add fresh sliced chili peppers to this mixture (up to you how spicy) -spread on the insides of bread -use Pork "meatloaf" (called "Cha" at the oriental markets.. they also sell these freshly fried! mmm...but I don't get the fried one for this sandwich) -garnish with cucumbers, pickled carrots, sliced jalapenos, and you definitely must have cilantro! Very simple! Don't let pate scare you away!

First off, 24 ounces of dry pasta is too much! I love this with angel hair pasta. Da Vinci pasta brand works well (fettuccine or angel hair) Try this: after making sauce, put in over a dozen raw shrimp and cook until for another 10 minutes. It makes the sauce sweet and extra delicious! Better than restaurants! Also, I put a little more parmesan then this calls for (maybe equal the amt of romano). Always a hit with or without the shrimp. Suggested meal: Goes great with parmesan broiled tilapia from this site or a nice filet mignon and side of steamed broccoli!!! mmmmmm

I did not like the relish, but the carne asada itself was AWESOME! So I told people not to try it. LOL Changes: 1/4 cup White Vinegar Used 3.5lbs of Beef Tenderloin (about 10 thin slices) 1/2 low sodium soy sauce No chili powder (forgot - will try next time) No ground white pepper (I just don't like this spice scent and didn't bother buying it at the store because I don't need it in my pantry) Use 1/4 tsp of fresh ground cumin Everything else the same Marinated for 12 hours. Grilled this on our iron skillet with butter. Fabulous! Made it for a party of 12. Of course this amount of meat is not enough for 12, but I had other food like green chile burritos, salmon, etc. Biggest Compliment from a couple of Carne Asada fans...this was the best carne asada they've ever had. My husband received emails from his guy friends about how great it was! I'll definitely make again!

I doubled the chicken, used 2 sweet red bell peppers, no spinach, removed seeds from jalapenos, used 1/2 tsp dried parsley, 1/4 tsp fresh ground cumin, no chili powder, 1/4 tsp cayenne pepper, mexican blend cheese Kept the following ingredients the same: corn, black beans, green onions, salt, oil Made about 12 egg rolls. When wrapping, put an additional 1 tablespoon of cheese on wrapper and then filling. Use egg yolk to seal wrapping - no need for putting in the freezer if you are going to fry it the same day. Served with cilantro cream sauce from this site. Received RAVES!!! Update: Use Chinese Egg Roll Wrappers