Vietnamese Surprise

Miss Chi Vietnamese tickles Preston Center tongues with noodles and pho

Miss Chi Vietnamese tackles noodles and pho in Preston Center

Miss Chi Vietnamese
Miss Chi spicy noodle soup. Photo by Joy Zhang
Miss Chi Vietnamese
Miss Chi's Joey and Chi Le. Photo by Joy Zhang
Banh mi, Miss Chi
Miss Chi pork banh mi with egg. Photo by Joy Zhang
Miss Chi Vietnamese
Miss Chi Vietnamese
Banh mi, Miss Chi

The Wicked Po'Boys empire expands yet further — or does it contract? — with Miss Chi Vietnamese, a new concept opening November 20 in Preston Center.

"Expansion" is because it's a new concept, added to a family of restaurants from husband and wife Joey and Chi Le. That includes the original Wicked Po'Boys in Richardson and the buzzy new Tanoshii Ramen in Deep Ellum.

The "contraction" is because it takes what used to be the second branch of Wicked Po'Boys, which the Les closed in August after only four months.

According to a release, Miss Chi is inspired by the Les' experience growing up in a large Vietnamese household with family meals made from scratch. The menu includes pho and banh mi (in both meat and vegan versions) but also some more home-style and less-familiar dishes such as spicy beef noodle soup, braised pork belly and eggs, and wok-seared salt and pepper prawns.

The menu also features some Chinese items such as the cream cheese and crab wonton appetizer and bubble tea, along with papaya salad, shaken beef, baby clams with rice, Vietnamese crepe, grilled meats with rice or vegetables, and tapioca noodle soup with shrimp and pork meatballs. Dessert includes a traditional Vietnamese dessert with tapioca pearls, banana and coconut milk.

Design by Coeval Studio is bright and cheerful. There's a mixologized cocktail menu created by Jules Pagan of Cedars Social that features fresh juices, herbs and unexpected ingredients. Desserts and pastries will be made in-house, fresh daily.

"Miss Chi will bring our favorite home-cooked meals, to bring the same ingredients we had in our home," says co-owner Chi Le. "It's inspired by the many generations in our family who have brought wonderful meals to the table."

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