This consisted of tender, rich, and meaty 🦆-free Peking duck, marinated and roasted in house-blend
five spice, locally made hoisin sauce, đồ chua (Vietnamese fermented carrots and daikon), fresh cucumber, jalapeños, fried shallots, and scallion oil, all nestled in a locally baked báhn mi loaf. With a rich depth of savory and sweet flavors, it was intensely satisfying.
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