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.
Crisp lettuce with pickled daikon and carrot, cucumber, tomatoes, jalapeños, cilantro, green onions, lemongrass tofu, and rice, served with a sesame soy dressing.
Side Salad (lettuce, pickled daikon and carrot (white vinegar), cucumber, tomatoes, jalapeños, cilantro)
Sesame Soy Dressing (gluten free soy sauce, sesame oil, vinegar, sesame seed, sugar )
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