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After a long day of errands in Fremont, Carmina's dad found himself yearning for the vibrant flavors of Vietnamese cuisine, igniting a culinary adventure that would tantalize his taste buds.

  After doing errands with the family my dad wanted to eat Vietnamese food in the area of Fremont . My dad brought us to  Pho Lan Noodles House  for our lunch. We all decided to eat one of our favorite Vietnamese dishes. We had ordered some appetizers fried wanton and fried chicken with fish sauce . My dad had ordered Lemongrass chicken include with rice and salad in his meal but was already full when he had eaten his wife's meal. She had ordered the Chicken Banh Mi and chicken clear soup. I wanted to try their Pork Banh Mi sandwich and requested no jalapeno pepper on it. The sandwich is quite big had to slice it in the middle and the remaining was for takeout. The filling of the pork was a lot of serving soft and tender had a lot of flavoring. The bread was also soft even if it was toasted. Family members had ordered the Garlic Chow Mein with Shrimp . NOT SPONSORED. Check out my channel @ Carmina Lifestyle YouTube  and click on the subscribe button for more vid...
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Pato Recipe


What is Pato?

Pato is duck in Engish.

We get our pato from Antipolo, Philippines where we have a farm. Our family member eat pato but I have ever tried it.

I will teach you how Manang V cooks the pato in our home before you will cook it you need to remove the smell from it.

Pato Recipe:

Ingredients:

  • 1 - Whole Pato
  • 1 - Tbsp. Garlic (miced)
  • 3 Cups - Fresh Gata
  • Ginger (cut 2 inches)
  • 2 Pieces - Chili Labuyo
  • 2 Cups - Water
  • 1 - Knorr Chicken Cube
  • Salt
  • Vinegar

Cleaning the Pato After It Has Been Cut Up:

  1. Rub salt and vinegar to the pato.
Cooking Instructions:

  • Boil two cups water for thirty minutes until pato meat is soft.
  • Add gata, garlic, chicken cube and ginger cook for one hour in low heat.
  • The pato takes longer to cook especially if the pato is an old duck.
  • Ready to serve in a serving bowl.

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