Tín on Howard

Hue Rolls

Grilled lemongrass pork wrapped in herbs and rice paper, crisped with fried shallots and served with nuoc cham—bright, fragrant, and texturally addictive

Banh Xeo

Crispy turmeric crepe loaded with shrimp, calamari, and pork, served with a mountain of fresh herbs for wrapping

Pho Ga

Southern-style chicken pho with poached chicken — a kitchen specialty.

Tin Rolls

Lemongrass pork with egg and herbs in lumpia‑style wrap, fried to crisp perfection and served with nutty dipping sauce

Pho Bo

Rice‑noodle soup with rare eye‑of‑round and brisket in a deeply savory beef broth—clean, balanced, and often compared to Korean jjampong for its depth

Cha Gio

Crispy fried rolls with pork, shrimp, jicama, taro, mushrooms, peanuts.

Bun Bo Hue

Spicy lemongrass broth loaded with rare beef, shank, sausage and belly—rich, aromatic, and deeply satisfying

Bun Cha Ha Noi

Vermicelli with grilled pork patties and shoulder, fresh herbs and crisp vegetables—herbaceous and texturally balanced

Cha Ca La Vong

Turmeric-marinated fish sizzled in a clay pot with dill, scallions, and peanuts over rice noodles — a Hanoi classic done right

Shaken Beef

Wok‑tossed marinated cubed beef with mixed greens and lime‑salt seasoning—bright, peppery, and satisfying over rice

Papaya Salad

Green papaya with poached shrimp, Thai basil and peanuts—refreshing, crunchy, and well‑balanced

Vegetarian Pho

Tofu, mushrooms and vegetables in a gentle vegetable broth—light yet flavorful, a solid option for non‑meat eaters

Bún Riêu

Grilled Vermicelli Bowl

Grilled Pork Chop with Rice