At Crackle Mi, Chef Paul brings the vibrant flavors of Vietnam to life with a focus on broken rice and perfectly grilled meats. His inspiration stems from a deep love for the traditional dishes he grew up with—flavors so memorable they continue to inspire him today.
A vegan lemongrass tofu broken rice boel served with lettuce, pickled daikon and carrot, tomatoes, cucumbers, jalapeños, cilantro, and sesame soy dressing.
Lemongrass Tofu Broken Rice Bowl Boxed Lunch ((tofu, lemongrass, sugar, vegan fish sauce, msg, onions, vegan gluten free oyster sauce (soy, corn starch, yeast extract, caramel color, mushrooms), satay scallions (canola oil, salt, sugar, scallions)), lettuce, daikon radish, carrot, white vinegar, salt, sugar, tomatoes, scallions, salt, sugar, canola oil, cucumber, jalapeños, cilantro, broken rice)
Sesame Soy Sauce Dressing (gluten free soy sauce (soy protein, salt, molasses, caramel color, sodium benzoate), sesame oil, vinegar, sesame seed, sugar)
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