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Restaurants & Bars 6

Tried Top Baguette finally

elmomonster | Apr 16, 200402:34 PM

I was on my own for lunch today, so I took the opportunity to try Top Baguette, often discussed here after Prof. Salt's Banh Mi Crawl Episode II.

It definitely has the baguette to beat. I don't think I've had a better baguette anywhere else. The crust was a dark brown, with crackles of crisp, crunchiness contrasting with the supple yet light interior.

The fillings were a bit challenging for me though. I ordered the dac biet. It was indeed as saucy as others have mentioned, maybe a little too saucy. The flavor was not overpoweringly sweet, but it seemed to need a little more vegetable crunch and tartness from the pickled carrots and daikon, which was in short supply in my sandwich. The meats were good, but admittedly, I'm not used to the complexity of what they put in there. I noticed three different kinds of pork. One was a fatty slice of pork meat, another was the stringy pork one would usually find in a shredded pork rice plate, and the third seemed to be ground pork cooked in a reddish sauce. I've had this ground pork before in a dry Vietnamese noodle dish. It was this component that I think contributed most of the sauciness to the sandwich. My overall impression was that the sandwich was definitely a lot *WETTER* than most banh mis I've had before. Thankfully the crusty baguette held all of it in, preventing it from succumbing into a soggy mess.

It was a good banh mi overall and I'll definitely be back to try the other fillings. The chicken and beef sandwiches sound very promising.

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