Com Tam Ninh Kieu
New York Times Critics' PickAt Com Tam Ninh Kieu in the Bronx the murmur — from the kitchen, other tables, the flatscreen TV — is Vietnamese. The specialty is broken rice, grains splintered in the milling process, clingier and earthier than their grander, polished cousins. The rest of the menu consists almost entirely of noodle soups, including hard-to-find bun mam, whose broth is dominated by fermented anchovies; banh mi bo kho, close to a pot-au-feu; and pho with genuine clarity and dimension. — Ligaya Mishan
Price
$. Cash Only
Alcohol
No
Open
Daily for lunch and dinner.
Also Available
Takeout
Wheelchair Access
Entrance is on the same level as sidewalk. Restroom is equipped with handrail.
Recommended Dishes
Com tam (broken rice) with pork chop, shrimp cake and egg; pho dac viet (noodle soup with steak, brisket, tendon and tripe); chao vit (congee with duck); banh mi bo ko (beef stew with bread); bun rieu (crab noodle soup); bun mam (fermented seafood noodle soup).
Related Critics’ Picks
-
-
SIMILAR CUISINE
Rouge et Blanc
New York Times Critics' Pick -
48 Macdougal Street
Vietnamese
-
Recently Reviewed
-
-
Taste of Northern China
New York Times Critics' Pick -
At this small storefront under the Manhattan Bridge, the menu draws a wide map, from smoky, salty skewers with the flavors of Xinjiang, China’s Wild West; to gluten noodles with sesame paste and vinegar from Shaanxi; and beef noodle soup underscored by doubanjiang, in the Sichuan style.
Complete Review »
-
-
-
Elan
New York Times Critics' Pick -
All of the padding of David Waltuck's former restaurant Chanterelle has been stripped away at his new restaurant, Élan. This may rattle the Chanterelle sentimentalists, but it seems to have liberated Mr. Waltuck to play around.
Complete Review »
-
-
-
Delaware and Hudson
New York Times Critics' Pick -
Delaware and Hudson looks the part of the contemporary Brooklyn restaurant that preaches all things local and seasonal.
Complete Review »
-
