The Beaucoup Story
During the summer of 2020, while reminiscing the memories of the street food scene of Saigon, founder and chef at Beaucoup NYC, Nancy Nguyen, realized what's missing on the streets of New York. Authentic Vietnamese street food that's not watered down for the weak tongue or mixed with another cuisine.
That is not to say there aren't fusion dishes that became fan favorites such as Lobsterhead Fried Rice, Pho Dumplings, and Banh Mi Burger, Beaucoup NYC started with the Classic Banh Mi and the Too Beaucoup Banh Mi, which has the addition of Thit Nuong (marinated pork). "I'm making it just the way I like it, more pate and meat filling, house made butter/mayo, lots of cilantro and crispy light bread.
The Beaucoup Banh Mi is made with all house made ingredients, from the Cha Lua (pork ham), Nem Nuong (garlic pork roll), pork belly, pork mince, the buttery mayo spread and the abundant amount of spiced liver paté. I'm blown away that some places won't even put paté on their banh mi." Nancy noted. Or if they do, it's from an imported can variety, not house made.
"It's just not a banh mi without paté, if you don't want the paté and cilantro, you really want a bodega sandwich, not a traditional Vietnamese banh mi."
Richard, Lower East Side, Manhattan
This is the best banh mi I've ever had, ever.
Definitely the best Cha Gio Ive had in nyc. Might be the actual only good Vietnamese food in nyc. Egg rolls taste like west coast vietnamese food.
Woody, Manhattan, NY
This is the best pho broth I've ever had, and Ive had many pho before.
Than, Crown Heights, Brooklyn
SANDWICH OF THE YEAR. (Fried Chicken Banh Mi)
Nikhail, East Williamsburg, Brooklyn
Amazing food! The banh mi burger is especially awesome.
Angie, Queens, NY
Omg, I just had mouthgasm (from the lobster head fried rice).
Maynard, Brooklyn NY
They are the best dumplings I've ever had, period. (Beaucoup Pork Dumplings)
Joe, Bed Stuy, Brooklyn
This is better than the one from Vietnam that I like.