NYC’s Vietnamese food scene has drastically changed — for the better, no doubt — over the past five years or so. It’s no longer just about pho and banh mi (though we can never get enough of those staple items). A new wave of restaurants are serving lesser-seen dishes, at least for many Americans, such as the glutinous banh chung chien, or fried, crispy rice cakes, and brothy bun rieu, a tomato, crab, and pork soup, at this Upper West Side newcomer. There are plenty of classic Vietnamese sandwiches and noodle soups, as well, but the smaller plates steal the show. (Plates change often, so for those looking for a specific dish, check the menu beforehand.)