The signature sandwich that put Bánh Anh Em on the map. The crackle-crusted bread is shell-like on the outside, light and airy inside, emerging fresh from a basement steam oven minutes before serving. Three different housemade cold cuts—dark coarse patê, beef, pork ham, and gelatinous Vietnamese head cheese—layer the sandwich. This is the must-order.
Tips from diners
Get here 15-30 minutes before 6pm dinner opening to minimize waits, or come during lunch (Fri-Sun noon-4pm) for easier access.
Order takeout if standing room is crowded—the bánh mì travels well and tastes just as good at home.
Juicy catfish is marinated in turmeric, then charred tableside over a bed of fresh dill and scallions, serving as the restaurant's tableside spectacle. The fish is then dunked in pungent fermented anchovy sauce (mắm tôm) for an intensely flavorful bite. A showpiece dish that differentiates itself from standard phở offerings.
A carb-forward dish where fluffy sticky rice is topped with mung beans, crispy fried onions (a textural highlight), corn, and pork floss for saltiness. The fried onions are particularly praised by reviewers as the standout element that elevates a simple dish.
Bánh Anh Em makes their phở broth from scratch, and it tastes like pure beef with warm baking spices. The rice noodles are housemade daily and roll out chewy. Toppings include tender brisket, chewy tendon, and your choice of proteins. More exciting than standard phở due to their commitment to homemade components.
A choose-your-own-adventure dish where diners wrap silky rice pancakes around charred pork jowl, housemade sausage, pickled mustard greens, raw mango, and other condiments before dunking in pungent mắm tôm sauce. The interactivity and ability to customize makes this a memorable component of the meal.
Bánh Anh Em opened in spring 2024 and has become one of the East Village's most sought-after Vietnamese spots. Their focus is uncompromising: housemade baguettes, housemade noodles, housemade cold cuts. The signature bánh mì features three different homemade proteins on bread so crispy it shatters. There's no seating—everything is counter service or takeout. Long lines form before opening.
Dinner lines form 15-30 minutes before 6pm opening. Arrive earlier or come during lunch (Fri-Sun, noon-4pm) for much shorter waits.
This is walk-in only—no reservations. Counter service only, no seating. Plan to eat at home or at a nearby bench if you're not comfortable standing.
Don't miss the bánh mì O.G. It's the reason people queue around the block. If you want to try multiple dishes, go during lunch when lines are shorter.
This place earned a Bib Gourmand for a reason—excellent quality and value. Housemade everything means prices stay low while quality stays high.
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