"You've made it. You have found the promised land of the perfect banh mi. The bread is EXCEPTIONAL. Ive sampled all the major banh mi shops in Georgia, Texas, and California, and this bread quality is top tier. The filling is fantastic and the price is far lower than up north Georgia (Duluth). Value to quality, it is a gem.The pho ap chao is a crispy flattened rice noodle as a base and a seafood stir fried assortment on top. You can liken it to a pizza of sorts. The crispy base acts as the perfect pairing for the filling' on top. The thinly sliced carrots match the mouth feel of the other vegetables which is awesome because I hate carrots and it makes the eating experience that much better.Beef pho: the broth is full of flavor, the pho noodles have the right bite and the beef is sliced at the right thinness. If you were to choose a classic pho taste that every Vietnamese person would agree to, it is this.Cracked rice with pork chop: it's huge. You can eat this over two meals. The pork chop is very tender and excellently marinated. The crispy fried egg is awesome sitting on top of the cracked rice. *History lesson* this dish was popular among lower income vietnamese farmers. The cracked rice' being part of the dish was because rice farmers could not sell cracked/split rice grains to customers, whom demanded the higher quality, unsplit rice. Very very well done and plated, the care is apparent.Dessert: the flan is in the french style and is at the perfect sweetness that lends to eating more and more. It is balanced in creaminess along with the level of firmness in bite. The yogurt is also a classic flavor that all Vietnamese people grew up with and loved. There is a lot in the cup, sharing is caring.There is no catered to localized taste here. If you came here for the 100% authentic, full flavored experience, Banh Mi Dang delivers it in spades. Up in the Duluth area, I would say the dishes are of a slap-dash style, while at Banh Mi Dang, there exists a level of detail and care that went into every dish I tried here. A"
