The dish on Long Island's restaurant and food scene
Vietnamese gem Pho Maxia returns to Long Island
It’s been some 16 years since the closing of Maxia, a Vietnamese restaurant that had a brief but glorious run in Bethpage. For a long time, I held out hope it would reopen elsewhere.
And now, it has — in Westbury, bringing the number of Vietnamese restaurants on Long Island to two. (The other is Rolling Spring Roll in Farmingdale.)
The place is co-owned by brothers Hoa Kevin Du and David Yu, who is executive chef. There’s table service and seating for about 30.
In addition to Vietnamese classics, the place serves a specialty called banh hoi, angel hair rice noodles with either grilled pork, shrimp and beef. It’s a dish meant to linger over, Du said, and one not usually served at casual restaurants.
Sharing the menu are summer rolls, spring rolls, papaya shrimp salad, all manner of banh mi sandwiches (one with pate and pork roll, another with grilled pork hash) and the fragrant main-dish rice noodle soup called pho (one version features beef shank, beef balls and beef filet). There’s also a specialty called bun — grilled beef, shrimp or pork over rice vermicelli,
Prices run $4.50 to $15.75, with most dishes under $10. The restaurant is open for lunch and dinner every day but Tuesday, when it is closed.
Pho Maxia is at 817 Carman Ave., Westbury, 516-414-1738, phomaxia.com