Bánh Anh Em

Bánh is the Vietnamese word for almost anything made from flour or rice batter, and this Third Avenue room builds its menu on them. The bánh mì comes on a baguette that is airy, light, flaky and warm — the thing most sandwiches in the city get wrong — and the rest of the menu follows the same attention to dough and batter.

Order bánh cuốn, the steamed rice rolls with minced pork, and a bánh xèo, the crisp turmeric crepe you wrap in lettuce and herbs. The pho is built on homemade noodles with brisket, tendon, tripe and steak. In November 2025 Michelin made it a Bib Gourmand, and the New York Times put it in the top third of its 2026 list.