Tín Vietnamese Cuisine

The smell of lemongrass pork hits you the moment you step into Tín’s small and dark space. No matter how you order this smoky pork—like in the tín or hue rolls, or in the bun thit nuoung—know that its crispy charred skin and soft interior will linger in your brain for days to come. While the pork at this SoMa staple is really what we peddle to our friends, their soups are also worth checking out. The bun bo hue is rich and spicy, and the phở bò is a tri-beef trifecta that we love thanks to its dark broth, tender brisket, soft eye-of-round, and thin strips of tripe. There’s no need for reservations—you can just stroll in with a group almost any night of the week (they’re closed on Sundays) and get an affordable meal.