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On a quiet corner in Bushwick, Chef Eric Tran is doing things his own way as he leans into his Vietnamese-Mexican heritage. What does that mean exactly? It means you can order sesame rice crackers topped with guacamole and tuna as well as a spicy green curry with grilled squid, all from the same kitchen. The menu changes often but there are some fixtures, like egg rolls filled with Berkshire pork and wood ear mushrooms or the fried rice with Vietnamese mortadella and Chinese sausage. If you’re with a group, swing for one of the large entrees, like the hulking five-spice lamb neck that’s meltingly tender and comes with salsas and warm tortillas. White brick walls covered in vinyl records add to the homey charm of this personable restaurant.