i made this a few weeks ago: thit xa xiu. i'm used to seeing it tinted magenta-red, diced up in wonton soup or sliced thinly for banh mi thit. i sliced it rather thick and just nibbled on it for a few days, hot or cold... with rice and on its own. the only modification was i threw in a pinch of cayenne pepper for some heat. i used wandering chopstick's recipe.