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."
The Classic Banh Mi Dac Biet
The ultimate flavor bomb, layers upon layers of all house made ingredients, four different pork meats, buttery mayo spread, liver paté, pickled daikon and carrots, cucumber, jalapenos, cilantro, a couple of secret sauces. Do we need all this? Of course, we do.
Cha Gio / Crispy Spring Rolls
Beaucoup crispy rolls are made with rice paper, the traditional way, not Chinese egg roll wrappers that's usually used. The use of rice paper creates the crispiest rolls possible, while being gluten-free. The filling is of Shitake mushrooms, bean thread noodles, woodear mushrooms, tofu and spices. While there is the meat version with pork and shrimp, the use of many types of mushrooms create so much umami for the Vegan version that some diners think it's meat. Bravo.
What are Pho Dumplings? It's Beaucoup's take on the quintessential pho, as an appetizer, so that you can eat other delicious dishes in the same sitting. All the great flavors and cooking of pho goes into making this dish. Beef short ribs, oxtail and beef bones simmered in pho spices, the tender meats then wrapped in paper-thin dumpling shells, served in aromatic pho broth, topped with onions, cilantro or culantro.
Beef Pho Dac Biet
When I eat PHO, I want it with all the funky meats and organs. So I make mine with that: Tendons, Tripe, House-made Beef Meatballs, and Rare Steak. Is there Chicken Pho at Beaucoup? No, but sometimes there's "PHO CHAY" vegan Pho.
Cafe Sua Da / Vietnamese Iced Coffee
Here in Brooklyn, it's practically rare to find a place that serves Cafe Sua, the traditional way, using the teeny tiny french press that sits on top of your cup, letting really rich bold chicory roasted coffee slowly drip down onto a pool of creamy sweetened condensed milk. It is served as hot or iced with a glass of ice cubes on the side. Having Vietnamese coffee is an experience that requires time and patience, and well worth the wait.
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.