This Is How to Do Vietnamese Comfort Food

"The East Village Vietnamese restaurant Bánh Anh Em from Nhu Ton and John Nguyen has been popular since it opened in the spring: The line down the block is proof that, even in our age of overhype, customers respond to quality ingredients and strong flavors. Nearly every item on the menu comes loaded with ingredients made from scratch, including the bread in the bánh mì and the springy rice noodles in the phở. And some are punched up by items imported straight from Vietnam."

"You can't miss the bánh mì, which hover around $15. Start with the O.G. if you want to really enjoy the crackly bread. The Banh Mi Pate, which comes on two smaller torpedo rolls for $11, is ideal for sharing with someone who wants to take 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. You can have a lot of fun in the appetizer section. You might see on some tables 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, and you'd better do so early. A line forms in front of the restaurant 15 to 30 minutes before opening at 6 p.m. for dinner. Place takeaway orders well in advance."

Bánh Anh Em opened in the spring and quickly became popular, attracting lines for its focus on quality ingredients and strong flavors. Most menu items are made from scratch, including the bánh mì bread and the springy phở rice noodles, with some components imported from Vietnam. Bánh mì options hover around $15; the Banh Mi Pate ($11) comes on two smaller rolls with pork floss, pate, and fermented hot sauce. The Phở Gà Đặc Biệt features a bright broth with chicken gizzards and eggs. Appetizers include Bánh Ướt Chồng with char-grilled pork jowl, green mango, pickled mustard greens, herbs, and mắm nêm. Bar seating provides a clear view of the flaming grills. The restaurant is walk-in only, with lines forming 15–30 minutes before the 6 p.m. opening, and takeaway requires advance ordering.

Read at Eater NY