The story
On 3rd Avenue in New York City, Bánh Anh Em brings the flavors of Vietnam to a small storefront that earned a Michelin Bib Gourmand in 2026—an award that signals good quality, good value cooking. The menu is built around two pillars: fresh-baked bánh mì and noodle soups that rotate weekly.
The bánh mì selection is the heart of the operation. Every sandwich starts with bread baked in-house. The O.G. Bánh Mì (called BÁNH ORIGINAL) layers combination Vietnamese cold cuts on that house-baked loaf. For the Bánh Mì Bò Nướng, ribeye steak is grilled over charcoal. Other options include char-fired pork belly (Bánh Mì Thịt Nướng), crispy pork belly with pickled mustard greens (Bánh Mì Heo Quay), and a vegetarian version with lightly fried tofu and basil pesto blended with peanuts. Each sandwich is priced at $14.95 or $15.49—a clear reflection of the Bib Gourmand’s “good value” ethos.
Beyond bánh mì, Bánh Anh Em offers a short list of Vietnamese noodle soups that change weekly. On the menu we saw Bún Riêu, a crab and pork meatball soup with puffed tofu and tomato, and Bún Bò Huế, a spicy beef and pork noodle soup. Both are $22.95 and come with an optional side of quẩy—crispy savory donuts for dipping.
The kitchen also turns out a handful of starters and rice dishes. Bánh Bèo are mini steamed rice cakes topped with shrimp, pork cracklings, and scallion oil ($11.95). Chả Giò are crispy spring rolls with pork and vegetable filling inside rice paper. For a heartier plate, Xôi Thịt Kho offers caramelized pork belly, pâté, sausage, and eggs over mung bean sticky rice ($19.95). The Vietnamese cuisine here is direct, unfussy, and rooted in the cooking of Hanoi and Hue.
Bánh Anh Em operates primarily for pickup and delivery, with a simple online ordering system. The space itself is no-frills—the focus is entirely on the food. With a Bib Gourmand from Michelin, this is a place that delivers serious flavor without pretense. Whether you come for
Recognition
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