Cuisine:

• Vietnamese
• Fast Food and Hamburgers

Bu'n Description:
Duck into this long and modern space with slabs of wood paneling and mod furniture. With a simple white apron covering his turquoise T-shirt, chef Michael Bao Huynh could be just passing through the open kitchen on this dire stretch of SoHo. But the seriousness of Huynh's Vietnamese offerings belies his casual look. Try the shrimp and Berkshire pork belly summer rolls, earthy crispiness and ocean fare held together by the thinnest paper cylinder; or the fried king crab spring rolls crunchy and minty in their salad robes. Thick slabs of grilled cuttlefish flirt with fiery scallion and peppers and, if you're feeling brainy, order the "mind of pork dumpling" for a dose of mushy pork intellect. Don't miss the undeniable star of the show: a nest of duck confit and crisp daikon pancakes topped by a fried duck egg in a red vinegar and soy sauce, an all-time winner.


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