These two “recipes” would be just as nice with leftover chicken or tofu. 

I had the remainder of the pork tenderloin and pickled carrots from the banh mi though so…here’s a delicious lunch.

Chop mint, cilantro and celery.  Have at hand; sesame oil, fish sauce and soysauce.

 Soak rice noodes in boiling water and place in pretty, deep bowls.  Top with the goodies that you have ready and season with as much or as little sesame oil, fish sauce and soy sauce as you would like.  I also added some chopped chillis just for a bit of fun.

But wait-there was still more pork.

Are you ready for some hopefully better photos? 
Here we go. 
I can’t blame the tools now.

This is a great recipe for pancakes that just requires you to remember two’s.

Take: 2 eggs and whisk in 2 cups of milk.  Add 2 cups of flour and 2 T. of oil.  Tada!

Want regular pancakes?  Reduce the milk to 1 cup.

Add one bunch of thinly sliced green onions (aka scallions).

 Pour into a greased and/or seasoned fry pan and swirl to coat.  Use a moderate heat as you want to have zero colour on the onions or they will taste bitter.  I’m using about 1/4 cup of batter for each pancake.

Flip once and turn out onto a tea towel.
Have your toppings ready.  I’ve got yet more chopped pork (moistened with a bit of hoisin sauce and yes-chillis and garlic sauce), jullienne carrots, lettuce and green pepper.
Top your pancake.
Fold and devour!