Sorry, I'm getting a little excited....
calm down dave...
The bread was crunchety crispety but light as a feather! Compared to the doughy, chewy mess down the street at the newly opened Whatta Banh Mi (do I sense a trend coming along here?) this was a godsend. I took a peek inside and instead of the mystery meat (which I love, don't get me wrong here) was thinly sliced pork with pink edges that resembled Chinese char siu. It was tasty, but frankly there wasn't much meat, and the already potent combination of the cilantro, pickled daikon, and pickled carrots was pretty much all I could taste. If they perhaps doubled the meat on that badboy then I feel like the flavors would be in a harmonious balance. However, this is a carnivorous American piece of shit talking here, and as far as I know, this is pretty unadulterated Vietnamese fare. Trust the chef Dave, trust the chef. Besides, all that light and refreshing herbaceousness is pretty darn good all on it's own. Also of note was the buttery flavor on the roll. I'm so used to the mayonnaise on Banh Mi that the butter seemed a bit odd. I think I prefer the tanginess of the mayo to the errrm.. butteriness of the butter, but that's just a small point. All in all, a good Banh Mi. Right now it's neck and neck with Vinh-Hao over on South Clinton, but far better than Whatta Banh Mi down the street. Next time I'm going to try the Beef Stew they recommended when I walked in. Maybe later today...
it reminds me of boy scouts! now all i need is art streeter cupping my balls behind the latrine and i'll be in seventh grade all over again!
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