Up in Yorkville, right around 2nd Avenue, there once existed this cancerous cluster of terrible restaurants that really ought to have been dug right up and replanted in some godforsaken upstate strip mall. I spent a lot of time in those sorts of restaurants, because my middle-school friends evidently couldn’t get enough of…well, whatever it is those sorts of places hawked, I guess: usually terrible “sushi,” and depressing Thai on occasion, too. I remain bitter. (Maybe that’s why my blog posts are so insistently obnoxious?) Today—nearly a decade later—a satisfying percentage of those restaurants are gone. But I think one may have been reincarnated about 70 blocks south of its original spot.
This is, of course, my roundabout way of saying that the Lower East Side’s Sao Mai reminds me of the shame-inducing restaurants of my middle-school career. It’s the terrible decor that gives me the flashbacks. Shitty lighting casts an orange hue on exposed brick walls; ceiling fans spin on, even in the middle of February; picture-plastered menus come in flimsy little booklets; the cashier lives behind a shiny-tiled podium that really belongs at the front of a medical spa; a strip of pink flowers do nothing to spruce the place up. I’ve come to associate this sort of aesthetic with terrible attempts at Asian cuisine—so by the time I’d taken my seat at my first Sao Mai table, I was already expecting to be let down.
Sometimes—sometimes, I said—I love being wrong.
105 posts, and not a single mention of Vietnamese cuisine. How that happened, I’m not sure—but I’m thinking Sao Mai will be a good entry point, given its unusual degree of nut allergy–friendliness. There are no tree nuts in Sao Mai’s kitchen, but that’s not really out of the ordinary for a Vietnamese restaurant. Nearly all the Vietnamese restaurants I call tell me that they don’t use tree nuts in any of their food, but almost none of those restaurants’ bánh mì are made with allergy-friendly bread. (The restaurant I called immediately before Sao Mai responded to my bread-origin question with laughter—then, when the woman realized I was serious, she told me that they got their bread “from some bakery in Chinatown,” and that I’d probably be wise to stay away from it.)
Sao Mai’s bread supplier is Neri’s Bakery, a peanut-free bakery that’s grounded up in Port Chester, of all places. With regard to tree nuts, though, the situation at Neri’s is a little more complicated. Here’s what I was told via email:
We are a Peanut Free facility, which means we do not use any Peanuts in any portion of the bakery. We also have a written Peanut Free policy and all employees are trained accordingly. That being said we do use some Tree Nuts in our pastry division for items in our retail store for Biscotti cookies. That room is completely separate from the rest of the bakery.
Now, as you’ve probably inferred from the above photo of a half-eaten bánh mì, the response I got from Neri’s was enough to make me feel comfortable with their breads. That makes Sao Mai the only Vietnamese restaurant I’ve found that meets my standards, bread-wise. (I’m sure there are others, but I can only make so many phone calls.)
It took approximately one dish to make me start questioning my initial read of Sao Mai. The crispy calamari (pictured immediately above) didn’t singlehandedly bring me around, but it sure did help the process along. Like a lot of Sao Mai’s dishes, it’s very sweet—too sweet for some, perhaps—but I love it. I really, really do. The squid’s always perfectly fried, and it’s good plain, with the dipping sauce it comes with, or with a little cilantro on top. The lettuce underneath is a little iffy, and the tomato slices on the side are weak, too—but what can you do? Overall, a lovely appetizer.
It was the pork bánh mì, though, that sealed the deal. Pictured second above and immediately below, this is one good sandwich. Given the whole can’t-eat-most-breads thing, I can’t say much of anything about how this sandwich fares against other bánh mì, but I can evaluate on its own merit, and let me tell you: This thing is good. The grilled pork is sweet and soft, and all the cilantro in this thing complements it ridiculously well. There’s just enough mayo, and I’m even a fan of the cucumber that comes wedged in the crook of the roll. (I have a thing with cucumbers. I think they’re disgusting. I’d had big plans to leave this cucumber wedge uneaten, but Sao Mai foiled them.)
My favorite thing about this sandwich, I think (aside from the flavor of the pork—and aside from the fact that I can eat it, which is a huge plus), is the way the arrangement of its ingredients lends itself so well to strategic eating. When I get tired of the pork, I can scoot over to the right for some cilantro or some cucumber, or over to the left for some carrot and daikon—and when I get tired of those, it’s right back to the center for pork. It seems like a silly thing to praise, but it’s a big part of why I like this sandwich so much. Here it is:
Rather than giving a play-by-play of everything else I’ve enjoyed (or, in some cases, disliked—I’m looking at you, pan-fried egg noodles), I’m going to cut right to the chase and get to talking about the phở. (I actually think it’s illegal to use the phrase “cut to the chase” when you’re already a literal thousand words into a blog post, but you’ll forgive me.) Sao Mai offers seven types, and both of the ones I’ve tried have been pretty damn good.
The first time I went, I ordered the beef brisket phở, which (like most of Sao Mai’s other phở dishes) is served alongside a plate of bean sprouts, lime, basil, and jalapeño. The brisket was good enough, but the beef eye-of-round phở—or “beef eye round noodle,” as it’s called on Sao Mai’s menu—has since become my regular order, literally only because I’m a sucker for bright-pink beef. (Okay: I like the eye-of-round’s taste and texture just a little more than I like the brisket’s. But it’s 97% a matter of color.) I mean, come on:
(Actually, the eye-of-round’s not all that pink in the photos I’ve included with this post. It darkens pretty quickly, and photos take a few minutes. Sorry.)
Anyway, this phở’s pretty great. (NYC definitely isn’t known for its Vietnamese food, but Sao Mai does consistently place on best-phở lists, so that’s something, at least.) The broth is subtle (but not bland!), and I’m particularly grateful for all the onions and scallions throughout. I like the noodles themselves, too—and I typically hate super-thin noodles like these—and the meat’s good till it toughens up five minutes into your meal. (Really, though, it takes effort not to eat all the meat within 30 seconds of your bowl’s arrival, so if you’re aware that its texture is time-sensitive, you’ll be fine.)
Here’s a bonus phởto (har har), just ’cause:
Obviously, I like Sao Mai. I’m most grateful for their bánh mì, and I have a lot of fun with their phở, but there’s no reason to stop at those; the menu’s definitely worth a poke-around, and I’m genuinely glad to have gotten my hands on it. There are a bunch of dishes I still want to try, but for now, I’m pretty confident: Sao Mai is a restaurant that will be in my rotation for a long, long time.
Find Sao Mai at 203 1st Avenue, between 12th and 13th Streets. And if you’re planning on having a sit-down meal, be sure you have either (a) a free afternoon ahead of you, or (b) the cojones to use your hand/voice/a kazoo to signal for the cashier’s attention if you ever, ever, ever want to be given a check. Ever. (Oh, also: Bánh mì aren’t served after 5pm.)
Great find! I find it frustrating that Vietnamese food doesn’t use tree nuts, but we have to worry about that damn bread!
I know! Nothing worse than finding a tree nut–free restaurant that relies heavily on a declaredly cross-contaminated ingredient. (Okay, a lot of things are worse. Still, though…)
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