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 Bánh Vietnamese Shop House opened on the Upper West Side in 2021, owners Nhu Ton and John Nguyen thought long and hard about the bread for their bánh mì. On the hunt, it felt like no bread quite ...

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 ...