We’ve so far only visited while they're in soft open mode, but the bread they’re making for bánh mì is considerably fluffy and crusty. It's worth a trip by itself and best enjoyed in its simplest form ...

When it came to opening their follow-up restaurant, Bánh Anh Em, near Union Square (99 Third Avenue, near East 13th Street), they were tired of bad bánh mì and decided to bake the bread themselves.

As she and her business partner, John Nguyen, soft-open their new spot, Bánh Anh Em, that pho is the centerpiece of the menu. And they’ve gone all in: In 2024, Ton returned to Nam Định to ...