Huynh will be closed for Christmas from December 18 through January 1st.
Authentic Vietnamese Cuisine
“This is home-style Vietnamese cooking at its best.”
—Houston Chronicle, Critic’s Picks
A Family-Run Vietnamese Restaurant
Huynh is a family-run restaurant that serves homemade Vietnamese food in a comfortable urban atmosphere.
Huynh Restaurant has been in Houston for over 14 years. Our EaDo location, just behind the convention center, is easily accessed from 59 or downtown.
Our menu includes fresh spring rolls, rice plates, noodle bowls, stir-fry, hot soups, and other fresh traditional Vietnamese dishes.
Grilling out? Take-away our marinated meats for
Pork Chops: $9.95/lb
Beef Ribs: $10.95/lb
100 Restaurants America Can't Afford to Lose
Esquire, December 29, 2020
"... every one with any sense in Houston will tell you that for ten bucks, you're not going to find a more satisfying and delicious meal than the gingery, herbaceous duck salad known as Goi Vit."
Top 100 Houston Restaurants
Houston Chronicle, Alison Cook, 2012, 2013, 2014, 2015, 2016, 2017, 2018 & 2019
21 Best Vietnamese Restaurants in Houston
ThrillList, January 2020
CultueMap's Top 100
The very best restaurants in Houston, 2019
The 21 Best Restaurants in Houston
Time Out, Houston, The Eat List 2018
Best Vietnamese Restaurant
"Huynh is an easy spot to love"
Houston Press, 2010 & 2016
"Best New Restaurants of 2009", #6 - Huynh
Houston Chronicle, January 7, 2010
"One of the best Vietnamese restaurants in the city"
Houston Press, March 10, 2009
"Major bang for the buck."
Houston Chronicle, Critic's Picks
"the food here is made with much more care and talent than we've seen at other Vietnamese restaurants in town... despite Huynh's modern décor and its superb and sometimes creative take on standard Vietnamese dishes, the prices are completely in line with those of
Fearless Critic, 2010 Houston Restaurant Guide
"Just when you thought that there was no hope for Old Chinatown, the Huynh family has opened one of the best Vietnamese restaurants in the city,
HOUSTON PRESS, March 10, 2009