New York City · Vietnamese
Bánh Anh Em
East Village sibling of UWS Bánh, baking baguettes and making phở noodles in-house; Michelin Bib Gourmand.
- Price
- $$
- Opened
- 2025
- Neighborhood
- East Village99 3rd Ave, New York, NY 10003
About
Chef Nhu Ton and John Nguyen opened Bánh Anh Em near Union Square in spring 2025 as a larger downtown follow-up to Upper West Side Bánh (and after earlier Bronx work at Cơm Tấm Ninh Kiều). The kitchen imported noodle-making equipment after Ton’s research trips to Nam Định and bakes bánh mì baguettes downstairs. Michelin awards a Bib Gourmand for just-baked sandwiches, soulful phở with house noodles, bánh cuốn, and bánh xèo. Eater, Grub Street, The Infatuation, and The New Yorker covered the opening-year lines. Walk-in only; takeout bánh mì often moves faster than full sit-down.
Menu highlights
- O.G. / pâté bánh mì on house-baked baguette
- Phở with housemade rice noodles (Nam Định-inspired)
- Bánh cuốn (steamed pork rolls)
- Bánh xèo; rotating soups (e.g. bún riêu)
Diners say
Diners and critics rave about bread crackle, cold cuts, and noodle and broth quality. The main complaint is the line: local guides cite 90-minute-plus waits for dinner; lunch, solo counter seats, and takeout sandwiches are the usual workarounds. Room energy is loud and joyful; BYOB is part of the draw.
Review synthesis as of 2026-07-28. Synthesis of recurring themes in public Yelp and Google Maps reviews sampled July 2026; not a rating or ranking.