"Banh Anh Em, in Manhattan's East Village, sizzles with scrappy, ad-hoc cooking that shows off the full fervor of Vietnamese cuisine. There's exuberance. The plates are just brimming over. This is my review of Banh Anh Em, a Vietnamese restaurant in the East Village. The chef Nhu Ton and her business partner, John Nguyen, opened Banh Anh Em last March. It's a follow-up to their Upper West Side restaurant, Bon Vietnamese Shop House. Banh Anh Em is more ambitious and expansive."
"Bread for the banh mi, which has perfect crackle and then caves in. I've never seen such big banh mi. They're incredibly generous. You should know that Banh Anh Em does not take reservations, so it's a good idea to get there before it opens. My favorite seats are at the counter. I was particularly mesmerized watching the woman who makes banh cuon. It's filled with ground pork and wood ear mushrooms that are chopped fine,"
Banh Anh Em, located in Manhattan's East Village, offers energetic, ad-hoc Vietnamese cooking with many housemade components. The owners, chef Nhu Ton and John Nguyen, opened the restaurant as a more ambitious follow-up to their Upper West Side spot. Banh mi loaves are large with perfect crackle and generous fillings. Handmade banh cuon features ground pork and finely chopped wood ear mushrooms, retaining a slight bounce. Rice-sheet preparations appear across dishes such as banh uot chong and banh beo. Bun cha includes charred pork jowl in a smoky nuoc cham. Pho broths are deeply flavored and available to-go. No reservations; counter seating recommended.
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