Poki Poki Cevicheria – Albuquerque, New. Mexico

Poki Poki Cevicheria on Central Avenue in the UNM area

Having settled comfortably into middle age, my favorite participatory sports of basketball and tennis have been replaced by more sedentary, safe and slothful pursuits.  Instead of getting my shot rejected almost as often as the cheerleaders in Peñasco spurned my offers of a burger at Victor’s Drive-in, I now delight in catching every grammatical faux pas, malapropism and inaccuracy uttered by the media–not a difficult challenge since the legendary and near infallible anchor Dick Knipfing retired.  

Instead of double-faulting on my serve eighteen times in a row, it’s answering questions which stump Jeopardy contestants that now gets my adrenaline pumping.  Alas, as a fogey who believes music died in the 70s and couldn’t tell you the difference between Hollywood heartthrob Ryan Gosling and my friend, the Albuquerque Adonis, Ryan “Break the Chain”  Scott, pop culture questions are my downfall. Case in point, “Barney the Purple Dinosaur” was my answer to a recent question about a video game franchise from Japan.  The correct answer, of course, was Pokemon.  Pokemon?  I could have answered nearly all there is to know about Poke, the Hawaiian culinary craze that’s sweeping the mainland, but had absolutely no clue about this Pokemon creature.

Place your order and in a few minutes, your Poke adventure begins

Now let me tell you about Poke. Poke (sometimes spelled “poki” and always pronounced poh-kay) refers to a “chunked” marinated or seasoned raw fish dish that’s been served primarily as an appetizer in Hawaii for centuries. In fact, the Hawaiian term “poke” simply means to “chunk” or to “cut crosswise into pieces,” both aptly descriptive terms for the salad-like preparation of seafood that has been cut into small chunks and marinated. Largely influenced by Asian flavors and ingredients, poke can be–and is–made with almost any type of seafood and topped with a vast array of garnishes and sauces. As with sushi, the chef’s imagination often determines the composition and diversity of poke.

In Hawaii, poke is a ubiquitous comfort food, served in venues ranging from surf shacks to gourmet restaurants. The advent of poke’s popularity across the fruited plain can be attributed to our shrinking world and the popularity of Hawaii as a travel (and increasingly, a dining) destination. It’s only natural that enterprising chefs who fall in love with poke during forays to the island paradise would want to share this pescetarian phenomenon with their own customers. It may be an overstatement to say these chefs have reshaped the American mainland’s culinary culture, but it’s safe to say they may have introduced its most exciting new food trend in recent memory. Sushi hotbeds such as Los Angeles and San Francisco were among the first to embrace poke, but even landlocked destinations in the heartlands now boast of poke restaurants.

Spicy Bowl

In a recent discussion about food trends, my friend David, an accomplished chef and barista, lamented how often the Duke City is slow to embrace culinary trends that have captured seemingly every other major metropolitan market. He’s very happy to hear Albuquerque isn’t late to the poke party. On May 18th, Burque celebrated the official grand opening of Poki Poki Cevicheria, an Asian-Latin fusion restaurant specializing in Hawaiian poke bowls with Latin flair and influence. Poki Poki is a family owned enterprise which allows intrepid diners to assemble their own poke bowls in a fashion similar to Chipotle’s assembly line process. Poki Poki Cevicheria is located on Central Avenue in the Brickyard District just across the street from the University of New Mexico.

If you’re a true foodie, two items on the preceding paragraph probably caught your eye. The first is the inclusion of the term “Cevicheria” on the restaurant’s name. The second is the term “Asian-Latin” fusion. Poki Poki actually takes a creative departure from the standard poke restaurant template by incorporating “Latin” ingredients and flavors with ingredients and flavors rooted in Hawaii. In Albuquerque, when Latin flavors are discussed, it’s often hand-in-hand with the name Elvis Bencomo, the brilliant chef-owner of Passion Latin Fusion. Elvis collaborated on the development of the restaurant’s sauces and chips (more on them later).

Hawaiian Bowl

Though not a true “cevicheria” as you might find throughout Latin America, Poki Poki, it can be said, is a sushi-meets-ceviche-meets-donburi (Japanese rice bowl dish) restaurant, the first, best and only of its kind in Albuquerque. It was difficult to contain my excitement when introducing my friends Larry McGoldrick and Dazzling Deanell Collins to Poki Poki. Larry, the professor with the perspicacious palate, told me he’d “been looking for a restaurant like this for a long time.” Deanell,a culinary bon-vivant who’s probably smarter than Larry and I combined, marveled at how the flavors just popped.

The build-your-own poke bowl concept has five distinct steps: (1) select your bowl (regular, large or unlimited and base (white rice, salad or chips); (2) Go fishing. Choose from albacore tuna, ahi tuna, spicy tuna, salmon or octopus. A regular bowl rewards you with three ounces of your choice, a large bowl with five ounces and an unlimited bowl with seven ounces. (3) Sauce it up. Choose from the house sauce, roasted jalapeno, passion fruit, red pepper, poki sauce, tosa-mi or fusion mayo. Heat ratings for the sauces range from mild to hot. (4) Toppings. With a regular bowl, you can select three toppings; with a large bowl, it’s five toppings and with an unlimited bowl, you can top the bowl until it’s full. (5) Finish it! Elevate its deliciousness with chipotle mayo, spicy mayo, teriyaki sauce, chimichurri or Sriracha.

Latin Bowl

15 May 2016: Unless or until you understand the flavors resultant from combining ingredients and sauces, you’re probably better off ordering one of Poki Poki’s “Special Bowls,” composed poke bowls ostensibly constructed by restaurant staffers after much delicious trial and effort.  Knowing my own gluttonous tendency to overstuff  salads with favorite ingredients, often to the detriment of flavor optimization, I opted for the Spicy Bowl during my inaugural visit.  With a base that’s half rice and half garlic chips;  spicy tuna and salmon; passion fruit; crab, avocado, cucumber, jalapeño, lime, green onion, pico de gallo and furikake (a Japanese seasoning) as toppings with chipotle mayo and Sriracha for sauces, this “better than any sushi roll” poke is an adventure in complementary flavors and textures, an addictively delicious bowl of stuff you probably never thought would be so good together.  The fresh, invigorating flavors will imprint themselves on your taste buds and for a while, all you’ll be able to think about is your next poke bowl.

17 May 2016: That next poke bowl transpired two days after my inaugural visit with the Hawaiian Bowl gracing my table.  This beauteous, bounteous bowl with a salad base; salmon, albacore and octopus; fusion mayo; a boatload of toppings (crab, avocado, seaweed salad, cucumber, pineapple, mango salsa, edamame, masago, ginger, sesame seeds and furikaki) and a teriyaki sauce is the antithesis of the Spicy Bowl.  Sweet notes are the prominent flavor profile though the sweetness of the teriyaki and the fructose tanginess of the mango salsa and pineapple are tempered by savory ingredients.  Because New Mexicans like their heat, ask the accommodating staff for some spicy mayo to give this bowl a hint of piquancy that marries well with other flavors. 

19 May 2016: The promised fusion qualities are best experienced in the Latin Bowl (white rice, octopus and albacore tuna, roasted jalapeño and red pepper sauce, avocado, jalapeño, plantain chips, lime, pico de gallo, green onion, cilantro and sesame seeds with a chimichurri dressing).  All too often in New Mexico, Latin fusion means an insistence in using New Mexican green chile.  Wonderful as it is, green chile isn’t missed on the Latin Bowl which has plenty of other delicious heat generating ingredients.   With lime slices, you’re free to impart citrusy flavors to the albacore and octopus a la ceviche mixto, the popular Mexican restaurant offering.  The plantain chips as with the restaurant’s yam chips and garlic chips provide a textural contrast and delightful flavor complement to other ingredients.

The Poki Poki Cevicheria is so good, so radically different, so welcome that you just may do the Hokey Poki dance to celebrate finishing your first poke bowl even as you anxiously await your next.

Poki Poki Cevicheria
2300B Central Avenue, S.E.
Albuquerque, New Mexico
(505) 503-1077
Web Site | Facebook Page
LATEST VISIT: 19 May 2016
1st VISIT: 15 May 2016
# OF VISITS: 3
RATING: 23
COST: $$
BEST BET: Spicy Bowl, Hawaiian Bowl

Poki Poki Cevicheria Menu, Reviews, Photos, Location and Info - Zomato

Naruto – Albuquerque, New Mexico

Naruto on Central Avenue in the University of New Mexico area

During a 2015 episode of the Travel Channel’s Delicious Destinations, glaborous host Andrew Zimmern articulated what may be the very best–or at least most comprehensive–definition of comfort food ever. “Comfort food,” he explained, “makes us feel good. Every culture has its favorites–satisfying classics carried throughout the generations. Simple recipes loaded with carbs and full of love. It’s the taste of a feeling: warm, cozy, hearty and homey. Comfort foods satisfy more than physical hunger. They’re the feel good favorites that connect us to our past, family and cultural classics that fill us with sustenance and warm feelings at the same time.”

At first browse, it appears that Zimmern’s definition applies solely to the act of consuming comfort foods, however, read closely and nowhere within that definition is it explicitly stated that comfort foods have to be eaten in order to be warm, cozy, hearty and homey. Nor do we have to masticate, graze, sup or savor comfort foods in order to feel good or to satisfy more than our physical hunger. Whether deliberate or unintentional, Zimmern’s definition can also apply to acts other than eating one’s food. Indeed, for some of us, the sense of warmth, coziness and comfort from food can be derived from acts other than eating it.

Naruto’s long, narrow dining room

That may be especially true for ramen, arguably the most popular comfort food in the world. In Japan, ramen is so revered that several major cities boast of museums designed to pay homage to this national dish. Considering the veneration with which they revere this sacrosanct food, you might think the Japanese consider ramen as strictly for degustation, for lovingly luxuriating in its nuanced flavors, studiously imbibing its fragrant aromas and ruminating about the sheer delight of enjoying such sheer deliciousness. You might even believe Japanese would consider it heretical, perhaps even blasphemous for ramen to be used as a “play thing” or worse, as bath water. You would be wrong on both counts.

Since 2007, a Japanese spa has been offering patrons the opportunity to luxuriate in a tub filled with ramen. While health regulations mandate that only non-edible (synthetic) noodles be used in the hot bath water, real pork broth is added. The broth not only renders the water brownish, it imparts collagen which ostensibly has the salubrious benefits of helping improve the bather’s metabolism while cleansing the skin. Frankly, a tonkatsu (pork bone) broth sounds just a bit greasy and there’s no telling what bodily nook and crannies those noodles will sneak up into.

Jim and Janet Millington, founding Friends of Gil (FOG) members

We joked about the ramen baths with our friends and founding Friends of Gil members Jim and Janet Millington who joined us for our inaugural visit to Naruto, an Albuquerque ramen house open since December, 2015. The Millingtons were already planning a visit to a ramen museum in Tokyo during an upcoming sojourn to the Land of the Rising Sun. I tried in vain to talk them into indulging in a ramen bath, but Jim has too much respect and love for ramen. Like me, he would rather eat a tubful than bathe in it. Googled images of ramen bathers did little to make the ramen bath concept more enticing. In fact, our Japanese server found the notion rather silly.

It’s becoming a tradition that Jim and I break in new ramen restaurants together. On 24 April 2014, we made our initial excursion to the delightful O Ramen on Central Avenue across the street from the University of New Mexico (UNM). Surprisingly, only one (currently vacant) storefront separates O Ramen from Naruto which occupies the space which previously housed the Mint Tulip Vegan Café. Out of concern and curiosity, we walked the twenty steps or so from Naruto to O Ramen and were very happy to see nearly every seat at both ramen houses occupied. It makes sense that collegiate types would appreciate having two ramen houses in close proximity (after all, ramen is a dietary staple for students).

Gyoza

Naruto may be new to Albuquerque, but it’s got a New Mexican pedigree. Founding owners Hiro and Shohko Fukuda opened the Land of Enchantment’s very first sushi bar some four decades ago. Since its opening in 1975, the Shohko Café has been considered one of the very best sushi restaurants in the Land of Enchantment, earning first place in the Santa Fe Reporter’s annual “Best of Santa Fe” edition from 2009 through 2014. Not strictly a sushi restaurant, Shohko serves a number of ramen dishes as well as soba or udon noodles and many other Japanese favorites.

The transformation from the Mint Tulip Vegan Café to Naruto is startling, an aesthetic and functional make-over. Bar stools overlooking the exhibition kitchen give diners a window to the real transformation which goes on everyday at Naruto. That’s the transformation of fresh ingredients into some of the very best ramen in New Mexico. There are similarities to the ramen at O Ramen, but it’s distinctive enough that comparisons will be in order. The menu showcases eight different ramen dishes, including some heretofore unavailable in the Duke City. We’re talking miso ramen, seafood ramen and vegetable ramen here. Also available are a number of entrees including kimchi fried rice, a chashu bowl (sliced pork with ramen noodles) and gyoza.

Miso Ramen with Tempura Shrimp

6 February 2016: If your experience with gyoza is similar to ours, you’ve found there’s very little to distinguish gyoza at one Japanese restaurant from another. Worse, there’s little to distinguish gyoza from dumplings you’ll find at any Chinese, Thai or Vietnamese restaurant in town. At first bite, we could tell the gyoza at Naruto is different. It’s better…legions better These pulchritudinous pan-fried dumplings are stuffed with the usual minced pork, but that’s where similarities end. The greenish tint of the pork is courtesy of Chinese leeks and scallions. They infiltrate the pork with an herbaceous quality no other dumpling in memory possesses.

6 February 2016: The gyoza isn’t accompanied by the usual soy-based dipping sauce served with most dumplings in the Duke City. Instead, you’ll find a condiment caddy at your table replete with everything you need to impart as much additional personality to your gyoza (or ramen) as you’d like. The caddy includes a pickled ginger that’ll water your eyes, pickled garlic that’ll ward off a family of werewolves, chile oil that’ll have you coughing and sputtering and another oil whose undoubtedly delicious qualities escape me.  Darn, that means I have to visit Naruto again…and soon.

Tonkatsu Super Rich Ramen: Murky, Cloudy Deliciousness

6 February 2016: Tonkotsu ramen is porcine perfection, an intensely porky elixir concocted by culinary wizards who, over many hours of simmering time, transform pork bones into an opaque broth with a rich, butyraceous flavor and the aroma of heaven. Naruto offers two versions of its Tonkotsu ramen, the standard “as good as winning the lottery” version and a super-rich version that’s even better than winning the lottery. The super-rich version includes Japanese pickled mustard greens, black mushrooms and chashu pork as well as any additional toppings (there are eleven of them) you may choose to add. The ramen noodles are imported from California where they’re fashioned to Naruto’s exacting specifications. They’re transformative, as good as you’ll find anywhere in Albuquerque! This is comfort food ramen at its very best, a melt-in-your-mouth dish that will make adults swoon.

6 February 2016: Even better if you can imagine that is a Miso Ramen (green onions, two slices of chashu, bamboo shoots and kikurago) a relative newcomer in that Miso Ramen has been made in Japan only since the 60s. The broth combines “copious amounts of miso blended with an chicken pork broth to create a thick, nutty, slightly sweet and very hearty soup.” Dismiss any notions you might have about miso soup; this one is many orders of magnitude better than any miso soup you’ve ever had at any Japanese restaurant.  The dashi stock, the base for any miso soup, is made in-house.  As with the Tonkotsu Ramen, there are twelve optional toppings. Try this special elixir with shrimp tempura; you’ll thank me later.

Shoyu Ramen

23 April 2016: During our second visit to Naruto, we sat in personal space proximity to a very uninhibited millennial couple.  By uninhibited, I don’t mean they groped each other or flashed other diners.  What they did may be an even bigger taboo in the oft prudish American culture.  They slurped their ramen so loudly we joked they risked ingesting the ceramic off the bowl.  Slurping ramen is perfectly acceptable, perhaps even expected in Japanese ramen and noodle restaurants (as detailed in my review of the Asian Noodle Bar), but not necessarily in Albuquerque.  My Kim and I are still too westernized to have initiated our own slurpfest, but we didn’t judge or condemn the enthusiasm other diners had for very slurp-worthy ramen.

23 April 2016: Unlike tonkatsu ramen which tends to be heavy and cloudy, Shoyu ramen (which can trace its origin back to the very first ramen) is light and clear. Known for its tangy, savory and salty flavor, the basis for Shoyu ramen is, of course, Japanese soy sauce. Naruto’s version is made with a chicken broth and a special shoyu base with such toppings as green onions, two slices of chashu (salty, sweet, fatty, pork belly braised until it practically melts-in-your-mouth), bamboo shoots, scallions, white onions and two halved soft-boiled eggs which have been marinated in multi-flavored seasonings. These hard-boiled eggs are indispensable on ramen, a wonderful flavor profile contrast to the chashu. As with the miso ramen, tempura shrimp make a wonderful additive. 

Kimchi Fried Rice

23 April 2016: Though more prevalent in Korea than it is in Japan, kimchi fried rice is no stranger in Japanese cuisine. Naruto’s version incorporates Japanese kimchi which doesn’t have nearly the personality and kick of Korean kimchi which is imbued with pungent properties from fermentation and a discernible level of umami (a pleasant savory taste imparted by glutamate). It’s a very good fried rice with many of the standard fried rice ingredients, but would be improved with the kick of Korean kimchi. Kimchi fried rice is one of only six appetizer-type items listed on the “Entrée” section of the menu, along with gyoza, fried rice, Takana (pickled mustard leaf) fried rice, chashu bowl and white rice. 

23 April 2016: Dessert options are limited, too, but who needs a compendium of postprandial sweets when you’ve got tempura green tea cheesecake, a wedge of creamy, moist cheesecake drizzled with cocoa powder served atop a swirl of chocolate. The cheesecake is coated in a light tempura batter that lends a slight crispiness to each bite. The tempura also adds a savory quality that wonderfully complements the sweet-tanginess of the green tea cheesecake. Sliced strawberries on the side add their own tang. This is a unique cheesecake, wholly unlike the deliciously decadent creations made by Eli’s Cheesecake Company of Chicago offered about half a mile away at Saggio’s.

Tempura Green Tea Cheesecake

Naruto’s ramen is made for luxuriating–not the type you do in a tubful of hot water, but for slurping merrily with a soup spoon.  Naruto is blazing new paths in culinary deliciousness.

Naruto
2110 Central Avenue, S.E.
Albuquerque, New Mexico
(505) 369-1039
Web Site | Facebook Page
LATEST VISIT: 10 May 2016
1st VISIT: 6 February 2016
# OF VISITS: 4
RATING: 23
COST: $$
BEST BET: Miso Ramen, Tonkatsu Ramen Super Rich, Gyoza, Kimchi Fried Rice, Tempura Green Tea Cheesecake, Shoyu Ramen, Tempura Cheesecake

Naruto Menu, Reviews, Photos, Location and Info - Zomato

Que Huong – Albuquerque, New Mexico

Que Huong Vietnamese Restaurant on Louisiana and Central

Wisdom oft comes from the mouth of babes.”
~George R.R. Martin

After far too many meals at restaurants in which children are either screaming at the top of their lungs, throwing hysterical tantrums or wandering unsupervised around the dining room, our inaugural meal at Que Huong proved a very pleasant surprise. Across the dining room, we espied a Vietnamese family with several young children.  Theirs was the quietest table in the restaurant.  All of them were completely focused on their meals. When my Kim commented on how well behaved Vietnamese children are, I reminded her of at least one Vietnamese child who doesn’t always behave as well as the children Kim was idealizing. In fact, that child is as candid and unfiltered as some adults, the antithesis of the precious little angels at Que Huong.

When her adoptive parents took Lily Pritchett-Tucker to a Vietnamese restaurant so they could teach her about her heritage, Lily became stubborn and outspoken….a true little diva. She refused her parents attempts to teach her anything about Vietnam. When her daddy told her about a “special soup called pho (pronounced “fuh”),” she responded “you told me not to say that word.” After repeated efforts to tell her more about the country of her birth, she shouted “I hate Vietnam,” a declaration which made the group appear horribly racist. The entire meal became a succession of intolerant-sounding, albeit wholly innocent comedy that escalated until the family realized it was time to beat a hasty exit.

Que Huong’s Dining Room

Some of you may recognize that scene from an episode of Modern Family, an Emmy Award-winning television mockumentary. Though entirely fictitious, that scene spawned a debate between my Kim and I about children in restaurants. My pop psychology theories as to why the Vietnamese children at Que Huong behaved so well included everything from attributing their behavior to a hyper-disciplining “tiger mom” to crediting the elevator music piped in through the restaurant’s sound system for making the children sleepy. Finally, my Kim, who’s much smarter than I, chided me for not having attributed the children’s behavior to the food. Her theory had a lot more validity (and common sense) than mine.

Great food–even moreso than music–has charms that sooth the savage breast…or child. A great meal can usurp even great conversation…or at least provide a temporary surcease from talking until appetites are sated. Our question was “is the food at Que Huong so good, it can keep children from being themselves?” Alas, in subsequent visits we haven’t had the opportunity to reprise our observations. We have discovered for ourselves, however, that when we’re sharing a meal at Que Huong, our conversation tends to be about the meal itself, not our day-to-day shop talk. More often than not, we’re discussing how much we’re enjoying a particular dish.

Stuffed Grape Leaves with Durian Shake and Fish Sauce

Que Huong, a Vietnamese term which translates to “hometown” sits at the corner of Central and Louisiana. It’s directly across Louisiana from the Talin Market World Food Fare, New Mexico’s largest international foods market. Que Huong’s Web site boasts of the “most authentic Vietnamese food in Albuquerque!” and of serving “unique delicacies that will keep you coming back and bringing your friends and relatives!”. It’s one of only a handful of Vietnamese restaurants in the metropolitan area open for business on Sundays. In fact, Que Huong is open seven days a week and remains open until 9PM every day.

Excluding beverages, there are 115 items on Que Huong’s menu. It’s a veritable compendium of Vietnamese cuisine, showcasing everything from pho to noodle bowls and rice dishes. You could sample something new every day for nearly four months, but chances are you’ll find something wonderfully addictive from which you’ll be hard-pressed to deviate. For me, that one beguiling temptress is durian shakes. Considered the “stinkiest fruit in the world,” durian is an acquired taste, one which even bizarre food gurgitator Andrew Zimmern can’t stomach. Servers at Vietnamese and Thai restaurants still give me “are you crazy?” looks every time I order it, but it’s one of my favorite beverages.

Beef Stew Sandwich

In ancient and contemporary cuisine across Greece, the Middle East and Eastern Europe, stuffed grape leaves are a ubiquitous dish. Though not indigenous to Southeast Asia, grape leaves have found their way into Vietnamese cuisine, a remnant of French colonization. Large grape leaves are rolled with a mixture of ground beef, cilantro and scallions seasoned with various herbs and spices then served with fish sauce. Though served five per order, the stuffed grape leaves at Que Huong aren’t quite as sizeable as dolmas at local Greek and Middle Eastern restaurants tend to be. In terms of flavor, dolmas and Vietnamese grape leaves are worlds apart, as different as night and day. Both are uniquely delicious onto themselves.

The menu lists two sandwiches. One is the grilled pork chicken or vegetarian banh mi. The other is called a “Beef Stew Sandwich” even though it’s far from a conventional sandwich. It is essentially an appetizer-sized bowl of beef stew Vietnamese-style. What makes it a sandwich is the baguette which accompanies the beef stew. Crispy on the outside, soft and pillowy on the inside, the baguette is perfect for dredging up the luscious stew. Talk about comfort food. The steamy, fragrant beef stew does indeed include beef chunks along with sliced carrots, scallions, white onions and noodles. It’s redolent with star anise and fresh herbs which coalesce into one uniquely wonderful, delightfully addictive flavor.

Que Huong Special

Clay pot cooking is popular throughout Asia where the clay pot is used as both pot and serving dish. One of the more endearing qualities of a clay pot is its ability to retain heat, to the point at which the rice at the bottom of the pot tends to caramelize into an even more delicious version of itself. The “Que Huong Special” is the restaurant’s version of a sizzling clay pot dish, a combination of chicken, beef, pork, shrimp, crab meat and vegetables (broccoli, zucchini, mushroom, carrots and peas) stir-fried with a special sweet-savory sauce. As delicious as it is, this dish is both too hot and too large to finish in one sitting. Leftovers are just as good.

Since May Hong introduced her to patter noodles, a large rice noodle sheet in a cheesecloth pattern, my Kim has searched this dish out at every Vietnamese restaurant we frequent. Que Huong’s version is called a vermicelli pattie and it’s served with grilled beef. The grilled pork is marinated with the sweet spices of anise and cinnamon to create an olfactory treasure that dances on your taste buds then it is topped with crushed peanuts and scallions. It’s traditional to wrap the pork first in patter noodles then in lettuce leafs with cilantro, julienned carrots, daikon, ribbons of cucumber, bean sprouts and fresh mint leaves inside. These lettuce wraps are then dipped in Que Huong’s pleasantly piquant fish sauce. If freshness has a flavor, it tastes something like this dish..

Vermicelli Pattie with Grilled Beef

It may be debated as to whether or not it’s the deliciousness of Que Huong’s menu that causes children of all ages to behave well and focus exclusively on their meals. What isn’t up for debate is that this restaurant is one of Albuquerque’s favorite Vietnamese restaurants, a restaurant worthy of the “hometown” designation.

Que Huong
7010 Louisiana Avenue, S.E., Suites C & D
Albuquerque, New Mexico
(505) 262-0575
Web Site | Facebook Page
LATEST VISIT: 17 April 2016
# OF VISITS: 3
RATING: 21
COST: $$
BEST BET: Que Huong Special, Vermicelli Pattie with Grilled Beef, Grilled Beef Rolls with Grape Leaves, Beef Stew Sandwich, Durian Shake

Que Huong Menu, Reviews, Photos, Location and Info - Zomato

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