Description
Though chef Michael Huynh has parted ways with this Vietnamese eatery, his influence can still be spotted in the yellow, orange and gray dining room he designed. The menu is enormous, with 26 under-$12 shareable plates, like cool summer rolls filled with pork belly and shrimp. Ten bun—the rice noodles for which the restaurant’s named—include a rich and spicy lemongrass soup studded with roasted pork and brisketlike beef shin. A warm coconut tapioca dessert is light and refreshing, and as pleasantly surprising as everything else that comes out of the kitchen.