Cơm Tấm Ninh Kiều
Vietnamese restaurant · Kingsbridge
2641 Jerome Ave, Bronx, NY 10468
Highlights
Authentic Vietnamese fare, pho, banh mi, and crispy spring rolls
Authentic Vietnamese fare, pho, banh mi, and crispy spring rolls
"Located in the Bronx, this was the first restaurant opened by the owners, which gained recognition for its authentic Vietnamese dishes. Ownership was sold during COVID to focus on the Bánh brand." - Emma Orlow
"Beef Phở For years, this casual neighborhood Vietnamese spot right under the 4 line on Jerome Ave has served pho with brisket, steak, tripe, and tendon. It’s some of the best in the Bronx, and they’re open for takeout and delivery right now. We like that their pho is sweet and salty enough on its own, and doesn’t need any hoisin. But if you do like the feeling of adding something to your bowl of noodle soup, make good use of the limes, mint, and jalapeño that come with every order." - nikko duren
"This brick-lined restaurant with ample tables lurks under the elevated 4 train tracks in Fordham Manor, in a small Cambodian neighborhood near Edgar Allen Poe’s country cottage. The pho is in the style of the Mekong Delta southwest of Saigon, with delicate rice noodles, which has great beef balls, nice sliced steak, and an oniony savor. Chicken, vegan, and seafood versions are available." - Robert Sietsema
"This no-frills Bronx spot churns out massive bowls of pho ga strewn with hunks of tender chicken, flat rice noodles, and inch-long segments of chives in a chicken bone broth simmered for twelve hours. Cut through the savoriness with fresh cilantro, mung bean sprouts, and lime offered on the side." - Caroline Shin
"Not far from Edgar Allen Poe’s cottage in Fordham Heights, this Vietnamese restaurant lies in a neighborhood known for its Cambodian community, represented by a couple of very good grocery stores. Cơm Tấm Ninh Kiều excels at soups, including a half dozen options for pho. The traditional beef noodle soup is great and is of a simpler sort than most Saigon-influenced bowls are; make sure you get it with beef balls, best removed and dipped in chile sauce." - Bao Ong
