Bánh Anh Em
Vietnamese restaurant · East Village ·
Freshly baked bread for bánh mì and house-made rice noodles
Freshly baked bread for bánh mì and house-made rice noodles
"Accessible yet ambitious Vietnamese cooking draws a constant line to this Union Square storefront, where owners Nhu Ton and John Nguyen bake their own bread and make their rice noodles. After building a following uptown at Bánh for dishes like phở dặc biệt and bánh chưng, this follow‑up expands that approach: The bánh mì, served on a light, crisp baguette, ranges from pate, pork floss, pickled vegetables, and fermented hot sauce to a richer bone marrow‑and‑brisket version, while a standout rice‑noodle bowl topped with pork‑bone fish sauce, shredded mango, and mustard greens showcases a regional style rarely seen in Manhattan. Though modest in size and price, the restaurant raises the bar for Vietnamese food and New York casual fare." - Melissa McCart
"A new Bib Gourmand recipient serving Vietnamese food." - Melissa McCart
"An East Village Vietnamese restaurant from Nhu Ton and John Nguyen that has been popular since opening in the spring, with a line down the block proving how quality ingredients and strong flavors draw crowds. Nearly everything is homemade, including the crackly bread in the bánh mì and the springy rice noodles in the phở, and some dishes are punched up with items imported straight from Vietnam. Start with the bánh mì (around $15): the O.G. is the way to really enjoy that crackly bread, while the Banh Mi Pate, served on two smaller torpedo rolls for $11, is ideal for sharing with someone who wants an unctuous dive into pork floss, pate, and fermented hot sauce. The broth shines in the Phở Gà Đặc Biệt, which adds chicken gizzards and eggs to the House Chicken Phở. The appetizer section is a lot of fun, especially the Bánh Ướt Chồng, a choose‑your‑own‑adventure rice noodle roll with char‑grilled pork jowl, green mango, pickled mustard green (dưa cải muối chua), various herbs, and mắm nêm (fermented fish sauce) straight from Vietnam. It’s worth sacrificing a little table real estate to perch at the bar, where you’ll have a clear view of the flaming grills and kitchen team in action. The restaurant is walk‑in only, so arrive early—lines form 15 to 30 minutes before the 6 p.m. dinner opening—and place takeaway orders well in advance." - Nick Mancall-Bitel
"An East Village Vietnamese spinoff from the team behind the Upper West Side’s Bánh Vietnamese Shop House, this spot is in the mix among Michelin’s latest NYC additions." - Nadia Chaudhury
"A queue forms long before doors open on Third Avenue, and for good reason: this no‑reservations Vietnamese spot delivers carefully prepared, astutely seasoned dishes that make a striking impression. The just‑baked baguettes for the banh mi are top‑notch—airy, light, flaky and warm—and the pho is soulful, marrying brisket, tendon, tripe and steak with homemade noodles. I also liked the steamed rolls (bánh cuốn) and the crispy, golden crepes served with bundles of fresh herbs (bánh xèo); bring friends, order generously and crowd every square inch of the table." - The MICHELIN Guide
