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Bánh | Anh Em

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In 2018, 2 friends turned business partners began in the Bronx with an opportunity to own and operate Cơm Tấm Ninh Kiều. An unassuming, “hole in the wall”, neighborhood restaurant, which may have not looked like much, but It meant EVERYTHING to us. We realized our dream of owning a restaurant in NYC, and we were going to put everything we had into it. We spent days and nights from open to close learning how to cook, manage, operate, negotiate, repair, build, and lead. Along the way, we learned lessons, made mistakes, gained knowledge, experience, and confidence. In 2020, in the midst of industry uncertainty, with a leap of faith, Bánh was born on the upper west side in Manhattan. We wanted to show bánh cuốn the way it should be made and how we remembered it growing up. This would lead to us offering more varieties of bánh we loved eating but could not find in the city. People started to take notice and appreciate our dedication to the restaurant and what it took to truly highlight the

In 2018, 2 friends turned business partners began in the Bronx with an opportunity to own and operate Cơm Tấm Ninh Kiều. An unassuming, “hole in the wall”, neighborhood restaurant, which may have not looked like much, but It meant EVERYTHING to us. We realized our dream of owning a restaurant in NYC, and we were going to put everything we had into it. We spent days and nights from open to close learning how to cook, manage, operate, negotiate, repair, build, and lead. Along the way, we learned lessons, made mistakes, gained knowledge, experience, and confidence. In 2020, in the midst of indust

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