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Pho 79 – Albuquerque, New Mexico

Pho 79 within the Motel 76 on Candelaria just east of I-25

Pho 79 within the Motel 76 on Candelaria just east of I-25

When the temperature dips and the Land of Enchantment’s ubiquitous winds howl with a vengeance, savvy diners revel in the knowledge that they can luxuriate in the familiar warmth of a steaming, swimming pool-sized bowl of aromatically alluring pho. Few things in life are as comfortable as snuggling up with a simple and no frills bowl showcasing a rich, spicy, nuanced broth with tangles of rice noodles, fresh herbs and vegetables and a veritable meat fest (rare steak, tendon, brisket, meatball).  It’s the single best way to warm up from the inside-out on a bitterly cold day. 

With nearly forty Vietnamese restaurants gracing the Duke City, diners have no shortage of purveyors to frequent for this preternaturally pleasurable elixir.  The signage on eight of those restaurants includes the term “Pho,” a term which has been known to evoke a reaction akin to Pavlov’s dogs responding to a bell.  It can get pretty embarrassing if you start salivating when you espy “Pho”emblazoned on a restaurant’s signage.

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Chicken Dumplings

Whether or not Pavlov’s disciples are consulted prior to the launch of a new Vietnamese restaurant, the frequency of the term “Pho” on the marquee is telling.  If you’ve traveled extensively, you may have wondered why the term “Pho” followed by a number is so commonplace.  Often these numbers are considered lucky–and not necessarily culturally.  A number may be lucky on a personal level, perhaps marking a date that’s special to the restaurant owner.  Good fortune smiled upon Duke City diners in 2013 when Pho 79 opened its doors.  Adjacent to the timeworn 76 Hotel, Pho 79 is indeed named because 79 is a lucky number to the owner.  Moreover, it’s good luck to diners seeking pho and some of the very best Vietnamese cuisine in Albuquerque.

 It was doubly fortuitous for us in that we shared our inaugural meal at Pho 79 with our friends, prolific pod-casters Hannah and Edward who had also dined there the previous evening.  Compounding our luck was  true pho weather (blustery and overcast with wind), a day perfect for basking in the intoxicating fragrance and flavor of Vietnam’s favorite food.  Prefacing the odoriferous delights was the malodorous bane to many diners, a durian shake.  Considered the “world’s stinkiest fruit,” durian is a matter of personal preference.  Even our server considers durian rank and off-putting and was surprised I would enjoy it so much.

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Spring Rolls With Grilled Pork

The malodorous (for others) durian shake may be the only item on the menu that’s not imbued with ambrosial qualities.  Even the chicken dumplings are redolent with olfactory arousing properties.  There are five dumplings to an order and they’re served with a simple soy sauce and rice wine vinegar dipping sauce.  Lightly fried, the dumplings are stuffed with ground chicken and minced vegetables.

Spring rolls are a marvel of transparency.  Thanks to a translucent rice paper, the grilled pork, lettuce, cucumbers, and vermicelli noodles are available for your inspection.  Not that you’ll study them for long because they’re too enticing for contemplation.  The solitary pork strip, grilled in the inimitable Vietnamese way that makes pork taste like candy, is the star ingredient unless you call the peanut sauce an ingredient.  The peanut sauce (crushed peanuts, julienne carrots and daikon) is simultaneously sweet and savory.  You might want to eat it with a spoon, but should save it for your spring rolls.

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Crawfish imported from the Louisiana Gulf Coast

On Fridays, Pho 79 offers  crawfish imported from the Louisiana Gulf Coast.  Boiled in a slurry of seasonings, garlic cloves and liberal amounts of Cayenne, they’re as Cajun and as good as the crawfish we ate by the boatload when we lived on the Mississippi Gulf Coast.  A whole pound of crawfish per order seems more generous on your plate where each of the red-hued “mud bugs” seems larger than life.  Alas, as with crawfish of all sizes, it takes a lot of work to extricate a relatively small amount of “meat” from the crimson crustacean. 

It’s not solely Cajuns who enjoy sucking crawfish heads.  That’s how you extract the salty, spicy juices from the boil as well as a very rich, very flavorful yellow “fatty” substance which Cajuns prize most.  Hardcore Cajuns actually pinch the head a little as they suck.  It’s how you can savor every last morsel of that unctuous yellow fat.   After witnessing Edward’s sucking skills, I’m convinced he’s a Cajun–at least at heart.

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Spicy Curry Vermicelli Bowl

Pho isn’t the only perfect Vietnamese dish for a blustery day.  A good curry also possesses those warming qualities we crave when chilled to the bone.  Pho 79 offers curry with both noodles and rice. The very first thing you’ll discern about the spicy curry vermicelli bowl is the aromatic bouquet that precedes its arrival.  This entree literally announces itself to your nostrils before you notice the beautifully artistic presentation: fine vermicelli noodles, julienne carrots and daikon, fresh vegetables and your choice of chicken, pork or beef slathered with a sweet-piquant-pungent curry topped with crushed peanuts.  The curry is magnificent, among the very best Vietnamese curries we’ve had.  The vegetables–carrots, zucchini and more–are crisp and garden-fresh.  One word of caution: don’t empty the ramekin of fish sauce onto the dish.  Let the curry shine on its own.  It’s a rarefied curry.

Eight different phos grace the menu.  Carnivores might gravitate to the deluxe beef noodle soup which includes a beefy horn of plenty with beef tendon, rare lean beef, well done steak and beef meat balls.  Each of these beef components are available on other pho dishes as is beef tripe.  While beef tripe and tendon would have been my choices, my Kim opted for a safer well-done steak.  The pho is incredibly delicate, a beauteous amalgam of noodles, beef and onions swimming in a beef broth made from bones.  The flavors emanating from spices (star anise, cinnamon sticks, cloves, cardamom) pair with other ingredients to make this the perfect for anytime soup.

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Well Done Steak Noodle Soup (Pho)

There are no other Vietnamese restaurants in the immediate proximity of Pho 79, but the staff and owners of this wonderful Vietnamese restaurant treat all guests as if there’s a lot of competition trying to corner the pho market in the area.  This aim to please restaurant has earned our respect and admiration.  It’s one of the Duke City’s very best.

Pho 79
2007 Candelaria
Albuquerque, New Mexico
(505) 883-3747
LATEST VISIT: 8 March 2014
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: Crawfish, Chicken Dumplings,  Spring Rolls with Grilled Pork, Well Done Steak Noodle Soup, Spicy Curry Vermicelli Bowl

Pho 79 on Urbanspoon

Mekong Ramen House – Albuquerque, New Mexico

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Mekong Ramen House just north of Candelaria on San Mateo

In a 2009 movie entitled Ramen Girl, Abby, a wayward American girl unacculturated to life in Tokyo witnesses the radiant smiles on the faces of diners as they eat ramen and receives an epiphany that her life’s calling is to become a ramen chef. Over time she persuades a ramen restaurant’s temperamental Japanese chef to mentor her. Initially he assigns her to perform the most menial and degrading tasks, but she perseveres and eventually convinces her tyrannical mentor of her sincerity and he teaches her how to make ramen. Alas, it’s ramen with no soul until she also learns that ramen must be prepared from the heart and not from her head.

Ramen with soul? Ramen chefs? Ramen prepared from the heart? That just doesn’t describe the ramen experience for most Americans. In the fruited plain, ramen is typically thought of as “budget” food, something to fill your belly when your bank account is empty. Few foods offer as much bang for the buck as the ubiquitous low-brow meal most often associated with the college student demographic. Fittingly, in Japan ramen is often called “gakusei ryori” which translates to “student cuisine.” It’s not just students and budget-conscious diners, however, who love ramen.

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The colorful interior of the Mekong Ramen House

Ramen is beloved worldwide to the tune of 95 billion servings in 2011.  That’s enough ramen to feed 260 million people for an entire year. Invented in 1958 by Nissin Foods, the original “Top Ramen” noodles with which most of us are familiar, rakes in some 3.2 billion dollars a year.  Throw in competing ramen clones made in other countries and you have an estimated world market of ten billion per year.  That’s a lot of noodles. 

When first introduced in Japan, ramen was considered a luxury item and was six times more expensive than homemade noodles found in Japanese grocery stores.  Ramen made its ways across the Pacific in 1972 and was marketed as “Oodles of Noodles” throughout the East Coast  The following year saw the introduction of “Nissin Cup Noodles” in the familiar and convenient Styrofoam cups.  Before long, hundreds of knock-offs flooded the market.

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Tom Yum Soup

How important is ramen in the Japanese culture? In a poll  conducted by the Fuji Research Institute, instant ramen was named by Japanese respondents as the greatest “made in Japan” invention of the 20th century, edging out karaoke, headphone stereos, TV game players and compact disks.  Attribute its popularity in part to economics.  It’s been estimated that a person can live off ramen for an entire year at a cost of under $150, approximately three-percent of what Americans spend a year on food.

It’s not solely the inexpensive instant ramen that has captured the hearts and imaginations of connoisseurs throughout the world.   The gourmet ramen craze has dispelled the stereotype that ramen is cheap food reserved exclusively for broke college students and that it’s always served in Styrofoam packages.  Gourmet ramen is an epicurean experience showcasing deeply soulful (there’s that term: soul) ramen dishes such as Tonkotsu soup with roasted Kurobuta pork for which the bones have simmered for hours, if not days.  This ramen is fresh and handmade, not instant or dry.   The quality is telling.

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Beef Stick

When fellow gastronome Chris Reddington told us about Mekong Ramen House on the northwest intersection of San Mateo and Candelaria, we entertained faint hopes that the Duke City had finally graduated in culinary sophistication to have its own gourmet ramen house.   I say “faint” because the name “Mekong” has no affiliation with Japan.  The Mekong, one of the world’s longest rivers, meanders from China through Myanmar, Laos, Thailand, Cambodia and Vietnam, all nations with some ramen tradition.

Although ramen is prominent on the menu (and it’s made on the premises), the Mekong Ramen House is not a traditional gourmet ramen house.  Instead, the restaurant offers a diverse and delicious culinary experience which showcases cuisine from several Asian nations including China, Vietnam, Thailand and Laos as well as from Isaan, Thailand’s northeastern region which sits just across the Mekong River from Laos.  The chef is from Laos, home in my opinion to one of the world’s most under-appreciated cuisines.  Perhaps because of the restaurant’s “newness,” we found the cuisine relatively unspoiled by the over-the-top Americanized sauces which lean heavily toward cloying sweetness.  The food is refreshingly authentic, clean and untainted.

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Cucumber Ramen Salad

Ensconced in a nondescript shopping center, the Mekong Ramen House is tastefully arrayed in walls of many colors festooned with attractive wall hangings.  Seating is more functional than it is comfortable. Although English is a second language to the wait staff, service is unfailingly polite, prompt and attentive.  The menu is priced comparably to most Asian restaurants throughout the Duke City and while offering the cuisine of several Southeast Asian nations, is not an especially ambitious menu, listing only 41 items.  A limited menu does not limited flavors make.

No sooner had we been seated and our beverage order taken than our server brought us a delightful amuse-bouche, a bowl of Tom Yum soup.  If you’re used to Tum Yum soups being served in tureens big enough for a small family with shards of lemongrass, galangal and mushrooms bobbing to the surface, you’ll wonder where those elements went.  Mekong’s version is as “murky” as a light chicken noodle soup with only scallions floating to the top.  Though the aforementioned ingredients aren’t in evidence to the eye, they are pleasantly discernible to the taste buds.  This Tum Yum is simple and delicious, not lip-pursing as too many Americanized versions are made.

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Pad Ramen Noodle

One of the ways in which ramen is showcased on the menu is in a crispy appetizer.  The cucumber ramen salad (sliced cucumbers topped with crispy ramen noodles and served with a sweet chili sauce) highlights the diversity of ramen in ways most college students probably haven’t explored.  My Kim frequently orders dehydrated noodles and delights in their squiggly qualities coming to life when introduced to sauces.  She enjoyed the crispy ramen, too.  This is a relatively simple salad emboldened by a sweet-tangy-piquant chili sauce.

Another simple appetizer popular in street-side stands throughout Laos is the beef stick, Lao style grilled beef skewers served with chili lime sauce.  Their portability make them an ideal street food snack while their simplicity and deliciousness will make them a popular draw to the Ramen Noodle House.  Three perfectly grilled skewers of tender, delicious beef are served with a gunpowder strong chili lime sauce.  The piquancy of the sauce means you’ll likely perform “touch and go” maneuvers with your beef stick instead of dipping or scooping.

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Lao Grilled Chicken with Sticky Rice

The menu offers a number of pad (stir-fry) dishes, two made with ramen noodles, one with Udon noodles and one with a simple rice noodle.  The Pad Ramen Noodle (ramen noodles, broccoli, carrots, cabbage, onions, bean sprouts and green onions) dish is perhaps the most simple, but it’s a dish which very well demonstrates stir-fry executed by a wok master.  Available with your choice of chicken, pork, beef, vegetables, tofu or shrimp, this dish emphasizes the tangle of noodles and their harmonious interplay with other ingredients.

There are a number of Lao dishes interspersed throughout the menu, but there’s also a page dedicated solely to the cuisine of Laos.  Alas, there are only six items on that page, but they include some of the Lao dishes with whom acculturated Americans are familiar: Laab, beef Jerky, Lao sausage and Lao papaya.  The menu also includes a Lao grilled chicken served with sticky rice and Mekong chili tomatoes sauce.  The grilled chicken–a leg, a breast and a thigh–is dissimilar to the way grilled chicken is prepared in Mexico in that it’s not infused with charcoal flavor.  Though there is a pleasant smokiness, the grilling influence penetrates deeply and it’s delicious.  The accompanying sticky rice is served in a cute little wicker basket that retains heat.

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Mangoes with sticky rice

Our preferred way of enjoying sticky rice is with mangoes, the quintessential Thai and Lao dessert.  Few desserts of any nation are as wonderful as mangoes with sticky rice, especially when the mangoes are in season.  In-season means their flesh is a sweet and intensely tropical with a fragrant aroma and a fibrous texture around the pit.  The intensity of mangoes in-season marries oh so well with the sticky rice which swims with rich, sweet coconut milk. 

If you survived on ramen noodles during your collegiate days, the Mekong Ramen House will introduce you to ramen in ways of which you may not have conceived, all of them delicious.  It will also introduce you to some of the best Thai and Lao cuisine you’ll find in the Duke City.

Mekong Ramen House
3115 San Mateo, N.E.
Albuquerque, New Mexico
(505) 881-2326
LATEST VISIT: 22 February 2014
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: Mangoes with Sticky Rice, Cucumber Ramen Salad, Beef Stick, Pad Ramen Noodle, Lao Grilled Chicken

Mekong Ramen House on Urbanspoon

Asian Noodle Bar – Albuquerque, New Mexico

Asian Noodle Bar on Central Avenue

Asian Noodle Bar on Central Avenue

In the United States, as in many western cultures, the art of slurping one’s food in public has long been an etiquette taboo. In terms of culinary faux pas, slurping falls somewhere between talking with your mouth open and belching loudly. Conversely, in Japan and other Asian countries, slurping noodles at restaurants is not only perfectly acceptable, it’s often considered a sign of appreciation being conveyed to the chef.

Visit a traditional noodle bar in Japan and you’ll be surrounded by an asynchronous symphony of slurping, the audible inhalation of noodles being heartily enjoyed. If slurping noodles was an Olympic sport, the Japanese would earn gold medals (irrespective of the Russian judges) and America would place below Jamaica. Slurping among Americans is a closed door activity, done as secretly as sneaking in adult literature under the cover of a brown paper bag. It’s a surreptitious pleasure enjoyed only in the comfort and privacy of our own homes. Who among us hasn’t lustily sucked down a bowl of throat-warming ramen with the fervor of a stray mutt who hasn’t eaten in days?

The interior of Asian Noodle House

The interior of Asian Noodle House

Alas, many style-conscious Japanese youth, being more susceptible to western mores, are increasingly rejecting the old ways and have begun consuming their noodles as quietly as a monk in prayer. American-style ulcers and gastronomic distress are sure to follow. Their elders know that the unbridled pleasure of slurping noodles is not only immensely satisfying, it is healthy, too.

Japanese-style noodle bars have joined the ranks of sushi bars, dim sum and stir-fry as Asian food trends that have caught on tremendously throughout America (and the world, for that matter). The inspiration for the noodle bar is simple–drawing on long-held traditions of the daily diet in Japan which is dominated by noodle and rice dishes punctuated with healthful vegetables.

Fresh spring rolls

Fresh spring rolls

In its January, 2008 edition, Bon Appetit magazine, a gastronomic bible with worldwide acclaim, fêted five Tokyo-style noodle bars in America. Among those singled out was a trendy downtown noodle bar founded only a year previously.  It’s not many Duke City restaurants that make a splash on the world’s culinary scene, much less a restaurant which celebrated its one-year anniversary within weeks after the magazine was published. The Asian Noodle Bar, in the heart of Route 66, did just that and if the volume of traffic to this wildly popular eatery is any indication, the sky’s the limit.

From the outside, the Asian Noodle Bar isn’t much to look at. Similar to other downtown businesses on Central Avenue, its storefront is obfuscated behind iron bars. It occupies the sidewalk level space on a time-worn multi-story building.  While the stucco appears to have a relatively new sheen, the signage appears to have suffered the ravages of New Mexico’s winds and sun.

Asian Stix

Asian Stix

Step into the restaurant, however, and you’ll experience a vibrant, contemporary venue that’s chic and elegant while retaining a casual, relaxed feel. A semi-open kitchen in the center of the restaurant offers some diners the vantage of watching the chefs in action.  Bar seating, similar to what you find at sushi bars, is available, but your view is mostly of the prep station. No matter where you sit, you’ll be treated to the sizzling sound of stir-fry activity and its inherently olfactory-arousing aromas.

Specializing in healthy, affordable and fresh-cooked noodle and rice dishes, the Asian Noodle Bar has developed a strong following among downtown diners. Not surprisingly, Japanese tourists visiting the downtown area also take comfort in its familiarity. The Asian Noodle Bar is the brainchild of Mimy Singvilay, a twenty-something whirling dervish and self-taught chef operating her first restaurant. Mimy’s family moved to Albuquerque from Laos when she was but three years old.  Mimy was interviewed during a February, 2008 segment of Channel 4′s Good Day New Mexico where a couple of things came across very clearly–she is very passionate about her restaurant and her menu absolutely rocks!

Mee Krob

Mee Krob

The menu is very eclectic, ranging from traditional favorites to fusion creations. It features culinary fare from Vietnam, Thailand, Japan and China, a panoply of pan-Asian entrees sure to please. The menu is very vegetarian-friendly and includes vegetarian options for most dishes. With more than forty items on the menu plus an array of daily specials, the Asian Noodle Bar makes it really tough to decide what to order. That challenge is compounded by servers delivering irresistible appearing fare to neighboring diners.

You don’t even have to ask your neighbors in the close proximity seating dining area whether they like what they ordered. The blissful look on their faces will tell you all you need to know–alas, without the melodious confirmation of the sounds of satisfying slurping.  There aren’t many slurp options on the appetizer menu which is heavy on fried and grilled items. Does anybody know the cultural protocol for loud crunching and gnashing of fried, battered stuff? Never mind, just have the fresh spring rolls and you won’t need to worry about appreciating your food too loudly.

Singapore Noodles

Singapore Noodles

9 February 2008: The fresh spring rolls, served three per order, are crafted from soft rice paper engorged with fresh vegetables, vermicelli noodles and your choice of BBQ pork, vegetables, tofu or shrimp. They are served with a sweet chili sauce that enlivens each bite with a flavor that’s quite a bit more sweet than it is piquant. These are excellent spring rolls deserving of a more balanced (more piquancy, less sweet) chili sauce.

9 February 2008: Another appetizer option called Asian Stix, features flash-fried chicken skewers served with both a sweet chili sauce and a Thai-like peanut sauce. Served in portions of three per order, each skewer is practically lacquered with a sweet, savory sauce then are served with two dipping sauces, both sweet.  As with the sweet chili sauce, both sauces accompanying the Asian Stix could use a bit more balance–a little more piquancy and not as much cloying qualities.

Spicy sesame

15 February 2014: Sheldon Cooper, the obsessive-compulsive wunderkind on television’s Big Bang Theory enjoys mee krob every Monday for dinner.  After having had it as our sole appetizer during our second visit, we had to wonder if he enjoys it as an entree or as a dessert.  Mee Krob, a nest of crispy noodles with Thai sweet and sour sauce topped with bean sprouts, green onions, bell peppers and cilantro, isn’t always as sweet as the Asian Noodle Bar’s rendition.  Frankly, we consciously sought out the bean sprouts, green onions and bell peppers to temper the sweetness of the noodles.  While American tastes do lean toward sweet flavors, too much sweet can also be off-putting.

9 February 2008: Fortunately, the balance of flavors we didn’t find in appetizers is readily apparent in the entrees we’ve sampled.  Showing a flavorful balance of sweet, savory, sour and piquant flavors is the restaurant’s Singapore Curry, one of the very best examples of culinary cultures coalescing.  Singapore Curry combines Indian and Chinese ingredients such as fenugreek, cumin, chili, black pepper and of course, curry to form one of the most delicious curry dishes you’ll find.  There are a number of Asian restaurants in New Mexico offering Singapore Curry, and the Asian Noodle Bar’s rendition competes with May Cafe and China Best for “best in the city” honors. Asia Noodle Bar’s rendition is a swimming pool-sized bowl served piping hot and brimming with vermicelli noodles, al dente carrots and perfectly cooked potatoes in a coconut-infused red curry broth. Talk about Asian comfort food. The throat-warming broth and the arousing aromas will instantly take away any malaise in the air and render your taste buds happy.

TOM KA NOODLE     Vermicelli noodle, sliced mushrooms, onions, in coconut broth, Flavored with chili lemongrass, lime juice, and cilantro Choice of: Chicken, Beef, Pork, Tofu, or Vegetables $8.95  Shrimp $10.95

Tom Ka Noodle: Vermicelli noodle, sliced mushrooms, onions, in coconut broth, Flavored with chili lemongrass, lime juice, and cilantro
Choice of: Chicken, Beef, Pork, Tofu, Vegetables, or Shrimp

9 February 2008: Happiness is something a bowl of Spicy Sesame will evoke. This entree is crafted with thick Udon noodles, onions, broccoli, carrots and mushrooms in a spicy sesame soy sauce. The menu exaggerates just a bit with the label “spicy” at least for most self-respecting  New Mexicans who can handle fiery foods  easily. It’s a pleasant piquancy that enlivens every bite, along with other explosions of flavor (especially smokiness) in this wonderful dish…and if ever there was a noodle ideal for slurping it would be the soft, creamy, buff-colored Japanese wheat flour noodles. They have the thickness of fat earthworms and a slippery, toothsome texture. 

15 February 2014: Another well-balanced entree is the Tom Ka Noodle, the restaurant’s interpretation of Tom Ka Gai a very popular Thai soup.  The biggest liberty taken with the traditional preparation of this Thai comfort food favorite is the addition of noodles and the omission of galangal and kafir leaves.  Still, the Tom Ka Noodle soup pays a respectful, soulful tribute to the more traditional preparation.  Who can argue with a swimming pool sized bowl of vermicelli noodles, sliced mushrooms and onions in a coconut broth flavored with chili, lemongrass, lime juice and cilantro and topped with your choice of chicken, beef, pork, tofu, vegetables or shrimp. It’s another dish which just might inspire uninhibited slurping.

Spicy Basil:  Flat rice noodles, bell peppers, onions, tomatoes, mushrooms, in chili basil sauce over shredded lettuce

Spicy Basil: Flat rice noodles, bell peppers, onions, tomatoes, mushrooms, in chili basil sauce over shredded lettuce

15 February 2014:  One of the most delightfully fragrant entrees at the Asian Noodle Bar is the Spicy Basil, a tangle of flat rice noodles, bell peppers, onions, tomatoes and mushrooms in a chili basil sauce over shredded lettuce.  With a pronounced licorice or anise-like flavor, basil enlivens this dish with flavor and fragrance.  As the named component on this dish, basil is but one of the stand-out ingredients.  There are also mushrooms, woodsy and earthy fungi imbued with smokiness.  The tomatoes are fresh and clean.  The noodles might inspire synchronized slurping

If accolades from a highly respected publication portend greatness, the Asian Noodle Bar is well on its way toward achieving the elusive heights that escape many restaurants in New Mexico. In Bon Appetit, it was mentioned with noodle bars in Boston, Los Angeles, Durham and Washington, D.C.  In Albuquerque, it’s got a ways to go before it earns mention alongside Budai Gourmet Chinese, Ming Dynasty and Cafe Dalat as the Mount Rushmore of the Duke City’s burgeoning Asian restaurant scene. 

Asian Noodle Bar
318 Central, S.W.
Albuquerque, New Mexico
(505) 224-9119

LATEST VISIT: 15 February 2014
1st VISIT: 9 February 2008
# OF VISITS: 2
RATING: 19
COST: $$
BEST BET: Fresh Spring Rolls, Asian Stix, Singapore Curry, Spicy Sesame, Tom Ka Noodle, Spicy Basil, Mee Krob, 


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