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.
2 halves
Toasted baguette filled with chicken, pickled daikon and carrot, scallions, cucumber, jalapeños, cilantro, and homemade garlic mayo.
The Chicken Banh Mi (chicken (chicken, sugar, msg, chicken bouillon, garlic, gluten free oyster sauce (oysters, corn starch, sugar, caramel color), fish sauce, gluten free soy sauce, canola oil, onions, coca cola (high fructose corn syrup, caramel color, phosphoric acid, natural flavors, caffeine), apple juice, sesame oil and seed), pickled daikon and carrot (white vinegar), scallions, cucumber, jalapeños, cilantro, mayo spread (eggs, garlic, lemon juice, canola oil), baguette (wheat flour, vitamin c, niacin, reduced iron, thiamine mononitrate, riboflavin acid, folic acid, yeast))
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