Department of FoodieDepartment of FoodieWhat to order: O.G. Bánh Mì · Bún Riêu · Bánh Cuốn Hà NộiFrom Google Maps reviews.
At Banh Anh Em, the flavors were great and everything tasted fresh and thoughtfully made. The tower presentation was fun and the bánh mì bread was perfectly crispy, though the meat portion for the tower and bánh mì could be a bit more generous. Still a really solid spot for modern Vietnamese food in the city.
The freshness and quality of the food transport me back to enjoying lunch in Hanoi. It is such a delightful experience at the suggestion of NYC friends who have frequented Banh Anh Em in the last few months. The doors open at noon but be here by 10:45 am to waitlist until open time or expect to be seated 2.5 hours later-the restaurant capacity is no more than 30 guests at any time. While waiting for the door to open, time passes by in conversation with people around, watching the scene, or abso
Bánh Anh Em was such a pleasant surprise. The bánh mì was fresh, flavorful, and perfectly balanced — crispy bread, great fillings, and not overly heavy. You can tell they care about the quality and details. The vibe is casual and welcoming, and the service was genuinely friendly. One of the better Vietnamese sandwich spots I’ve tried in NYC, especially if you want something quick but still satisfying.
From the May 13, 2025 health inspection. Lower-priority items are listed after the serious ones.
Flies were present in the space.
The sewage disposal system is inadequate or broken.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
Sewage or liquid waste got into the food-prep area.
Food was left exposed to possible contamination during storage, prep, or serving.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
The required wash-your-hands sign wasn't posted.
Single-use items were reused or left unprotected.
Dishes and utensils weren't being properly washed and sanitized.
Ventilation can't keep up with the grease, steam, or smoke.