The popularity of Green Leaf might have something to do with the Vietnamese restaurant’s taut shrimp-and-pork spring roll, served with a tuft of emerald-green lettuce sprouting from one end. But the kicker is what the menu calls “crispy stick,” a cigarette-sized cylinder of fried dough that lends a satisfying crunch to the twist of vermicelli noodles and herbs. HANNA RASKIN 418 Eighth Ave. S., 340-1388, greenleaftaste.com