The taste is like, the perfect combination of rich, full flavors from the butter in the croissant. Which is complimented by the umami of the cheese/omelette/tofu. But that richness is cut by the acidity and umami of the pickles. Which is then all held together by the slightly sour kewpie mayo.
Traditional bahn mi uses plain white bread rolls with pâté to create a fatty, carby base. But imo switching that out for a croissant works surprisingly well too, and it's one less source of meat.
