Bánh Anh Em

Bánh Anh Em sells about 2,000 bánh mì sandwiches a week, often selling out before the doors close for the night. It isn't too surprising there's such a fervor here, as chef Nhu Ton is a master of the craft. At her third restaurant in the city, chef Ton takes a very hands-on approach, blending a mix of ground pork, chicken liver, crispy onions and dashes of fish sauce to make an unctuous spread of pate. She also bakes trays of glossy, crackly loaves right before the doors open at 6pm (but not before the lines form; that can start as early as five). It all ladders up to a formidable formation of bánh mìs, including the go-to O.G. Bánh Mì with layers of cold cuts flecked with fat, lightly vinegared carrots and herbs that bring crunch and a crown of pork floss that melts into a sugared sweetness. But it isn't all just sandwiches here, as Bánh Anh Em excels with noodle soups and gelatinous rice sheets on silver tiered trays, carefully wrapped to hold the likes of shrimp and pork jowls. Yes, waiting is part of the game here, as reservations are not a thing. But those who wait are sure to have the sweetest reward.