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.


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.


Spring Rolls With Grilled Pork

8 March 2014: 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.

8 March 2014: 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.


8 March 2014: For a few months in 2014, Pho 79 offered crawfish imported from the Louisiana Gulf Coast.  Boiled in a slurry of seasonings, garlic cloves and liberal amounts of Cayenne, they were 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.


Spicy Curry Vermicelli Bowl

8 March 2014: 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.

8 March 2014: 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.


Well Done Steak Noodle Soup (Pho)

4 November 2015: One of the telling culinary and cultural differences between American cuisine and Vietnamese cuisine is the importance the latter places on dishes Americans might consider secondary or supporting.  Study a Vietnamese menu and you’ll see a number of dishes categorized under the heading “Rice Dishes” and “Noodle Dishes.”  A dish could conceivably include Almas caviar ($25,000 an ounce) and seared foie gras and it would still fall under either the “Rice” or “Noodle” dish section of the menu.  

If you’re Vietnamese, you probably wouldn’t enjoy the Rice Dish with Curry quite as much if it didn’t have rice.  Americans on the other hand, use the rice to sop up the curry and mix it with the perfectly al dente stir-fried vegetables.  Some of us wouldn’t even mind if the rice wasn’t there at all.  That’s because the curry and vegetable (broccoli, squash, carrots, onions) are swoon-worthy delicious.  Vietnamese curry isn’t nearly as sweet as Thai curry nor as pungent as Indian curry even though its genesis is India.  It tends to be more “stew-like” than other Asian curries and is imbued with a bouquet sure to please.  Pho 79’s version of Rice with Curry is among the best of its kind to be found in Albuquerque.

Rice Dish with Curry

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
Web Site
LATEST VISIT: 4 November 2015
1st VISIT: 8 March 2014
COST: $$
BEST BET: Crawfish, Chicken Dumplings,  Spring Rolls with Grilled Pork, Well Done Steak Noodle Soup, Spicy Curry Vermicelli Bowl, Rice Dish with Curry

Pho 79 on Urbanspoon

IKrave Cafe – Albuquerque, New Mexico

iKrave Cafe for Albuquerque’s very best Vietnamese Sandwiches

Please say it isn’t so!  According to Nations Restaurant News, a highly respected trade publication “a new crop of restaurant chain entrepreneurs” believes “American diners will soon embrace the Vietnamese bánh mì sandwich as the next burrito or taco.”  The notion of corporate chain megaliths setting their sights on the humble banh mi should send shudders down the spine of everyone who frequents the mom-and-pop nature of the banh mi restaurants we’ve come to know and love. Imagine a phalanx of Subway-like sandwich shops creating and selling banh mi. The notion isn’t as far-fetched as you might think.

One of the first chains vying to expand the presence of banh mi in the mainstream is Chipotle whose Asian-themed offshoot “ShopHouse Southeast Asian Kitchen” features banh mi as the menu’s cornerstone. If Chipotle does for the banh mi what it did for burritos and what Olive Garden did for Italian food, there will be generations of American diners who may never experience the real thing–an authentic banh mi prepared in the traditional manner by Vietnamese weaned on banh mi. Worse, slick Madison Avenue advertisers might convince them they prefer the faux food.

iKrave’s energetic, customer oriented owner Hien

It’s a small consolation that it will probably take a while before the heavily bankrolled chain interlopers reach Albuquerque (think about how long it took before Chipotle invaded).  That gives the Duke City’s  three established independent purveyors of peerless banh mi the opportunity to win over even more converts.  It should take only one visit!

Until just a few years ago, you had to visit larger cosmopolitan areas such as San Francisco to find banh mi.  Eventually such banh mi pioneers as May Café, May Hong and Cafe Dalat, all full-service Vietnamese restaurants, began offering “Vietnamese Sandwiches” on their appetizer menus.  Before long, almost every other Vietnamese restaurant in the Duke City followed suit.  In 2010, Banh Mi Coda became the Duke City’s first full-fledged banh mi shop.  It took three more years before Sai Gon Sandwich launched, becoming the second restaurant in Albuquerque dedicated solely to banh mi.

#4 Grilled Pork Banh Mi

The third banh mi restaurant–the one about which you may not yet have heard–is called iKrave.  The name means exactly what it sounds it should mean as in “I crave” banh mi. iKrave opened its doors in August, 2014. Being ensconced in a rather nondescript strip mall on Juan Tabo (just north of Constitution) and without a prominent eye-catching storefront, much of its business has come from the Vietnamese community and nearby residents. You wouldn’t blame them if they wanted to keep secret what is one of New Mexico’s best sandwich shops of any genre.

iKrave exemplifies the axioms “big things come in small packages” and “small place, huge flavors.” This Lilliputian lair has room for only a couple of small tables, a free-standing beverage refrigerator and a bamboo counter where you place your order. The man behind the counter is owner-chef Hien who not only constructs the banh mi (it’s a thing of beauty), he cures, marinades, cuts and otherwise imparts preternatural deliciousness on all the meats which grace the banh me he serves. He also slices, dices and juliennes all the fresh vegetables adorning each banh mi.

Grilled Chicken Banh Mi

To say the banh mi is a sacrosanct sandwich is an understatement. So is calling it merely delicious or utterly wonderful. During a 2009 visit to Vietnam for his award-winning “No Reservations” show, Anthony Bourdain described banh mi as “a symphony in a sandwich.” It’s an apt description for the effect this superb sandwich has on your taste buds. You can almost picture all ten-thousand taste buds dancing, enrapt in the melodious harmony of flavors

Bourdain elaborated further: “The baguette alone is something of a miracle. How do they stay so crunchy, crisp and fresh on the outside, so airy, so perfect on the inside?” In truth, this statement is much more applicable to the baguettes in Vietnam than the bread used by banh mi purveyors throughout the Duke City. Hien procures his baguettes from a local baker whose classic preparation techniques are very close to those used in Vietnam. Unlike American sandwiches whose bread can lull taste buds to sleep, Vietnamese baguettes are really the vessel that coalesces all the flavors of the banh mi.

#1: Special Combination Banh Mi

With your first bite, you’ll notice the difference and with each subsequent bite, your appreciation will grow for this delicious duality of light and airy, crisp and soft, fresh and flavorful bread. It’s the perfect canvass for any one of the eight sandwiches on the iKrave banh mi menu.  Before he creates your sandwich, Hien brushes the baguette with a rather expensive French butter then heats it.  It’s one of several touches he employes to ensure the most moist and meticulously crafted banh mi in town.  It’s sandwich artistry at its finest and most delicious.

16 April 2015: Combination #1 is the mother lode, the bahn mi with the most. It’s an unheated sandwich (the Vietnamese version of a “cold cut” sandwich, but infinitely better) constructed with barbecue pork, pork roll and cured pork pate along with the classic banh mi condiments: Vietnamese mayo (cut with butter for moistness and nuttiness), fresh herbs (cilantro, scallions), pickled (julienne daikon and carrots) and unpickled vegetables (jalapeños).  The sandwich is further moistened by sauce Hien uses on the barbecue pork.  Every element in this sandwich is as fresh and delicious as it can be. Together they coalesce to create my very favorite banh mi in New Mexico.

Sugar Cane Juice

19 April 2015: if your preference is for a heated sandwich, iKrave has several wonderful options.  Savvy diners who frequent Vietnamese restaurants are familiar with grilled pork, porcine perfection marinated with the sweet spices of anise and cinnamon to create an olfactory treasure that dances on your taste buds.  Imagine a banh mi created with this incomparably delicious pork.  It’s better than your imagination.  So is the grilled chicken banh mi.

16 April 2015: You’ll want to wash down your banh mi with sugar cane juice made on the premises by Hien himself.  Take a gander at the beverage refrigerator where you’ll see bundles of sugar cane stalks from which Hien extracts the juice.  Organic Lifestyle Magazine lists sugar cane juice  (which has a relatively low glycemic index of 43), as a healthy alternative to table sugar when used in moderation. It contains fructose and glucose, which, unlike sucrose-based sugars, do not require insulin for metabolism.  Moreover, it’s absolutely delicious! Alternatively, iKrave serves what Hien believes to be some of the strongest iced coffee in town.  It’s excellent!  

One of the most  common, albeit more than a little bit Americanized, nicknames for Vietnam is “Nam,” obviously a diminutive of its full name.  In honor of the banh mi, perhaps its nickname should be “num num.”  iKrave is home to banh mi which will have you uttering “num num” and more.

iKrave Cafe
1331 Juan Tabo Blvd, N.E., Suite 1P
Albuquerque, New Mexico
(505) 275-6625
Facebook Page
LATEST VISIT: 19 April 2015
1st VISIT: 16 April 2015
COST: $ – $$
BEST BET: Special Combination Banh Mi, Sugar Cane Juice, Coconut Macaroons, Grilled Pork Banh Mi, Grilled Chicken Banh Mi

Ikrave Cafe on Urbanspoon

Mekong Ramen House – Albuquerque, New Mexico


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.


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.


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.


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.


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.

22 February 2014: 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.

Egg Rolls

22 February 2014: 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.

22 February 2014: 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. 


Pad Ramen Noodle

19 February 2015:  Forgive me if you’ve read this before on this blog, but egg rolls–or at least Chinese egg rolls–have morphed into one of the most uninteresting and tasteless appetizers in creation.  What ever happened to Chinese egg rolls stuffed with julienne pork, bean sprouts, shiitake mushrooms, carrots and just a bit of cabbage wrapped by crispy, slightly chewy skins. Today, cabbage comprises approximately 90% of the content of Chinese egg rolls.  If you want a good egg roll, you’ve got to visit an Asian restaurant other than Chinese.  While every Asian culture makes its egg rolls differently, the concept is basically the same.  The wrappers on the Mekong Ramen House’s egg rolls have a golden sheen and a crispy exterior that belies an interior of cabbage, carrots, ramen noodles and more.  These egg rolls are slightly larger than a Cuban cigar and are served with a sweet-tangy sauce.

22 February 2014: 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.


Lao Grilled Chicken with Sticky Rice

22 February 2014: 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.

19 February 2015: It stands to reason that because Laos and Thailand border one another, their cuisines are very similar.  That means rich, coconut-milk based sauces, fresh ingredients and exotic flavors such as galangal, Kaffir lime, and curry paste.  The latter is best on display in the Mekong House’s Red Curry Ramen, a swimming pool-sized bowl brimming with ingredients: cabbage, broccoli, julienne carrots, bean sprouts, chives, bell pepper, red curry and some of the most unctuous, rich and delicious ramen noodles you’ll ever have.  Those noodles would easily be the starring attraction on this excellent soup were it not for the red curry itself.  Not quite as coconut milk-sweet as most Thai curries, it’s got an assertiveness (courtesy of ginger) I’ve often missed in curries which emphasize sweetness.  This is an excellent curry dish, albeit one that’s not available on the daily menu but shows up periodically as a special of the day.

Red Curry Ramen

9 March 2015:  The bordering nations of Laos and Thailand share many culinary commonalities, including a love for larb, a moist, citrusy minced-beef or chicken salad.  There are sometimes subtle differences in the ways it’s prepared, but such differences exist from restaurant to restaurant and home to home.  Mekong Ramen’s version isn’t nearly as citrusy as larb offered at most Duke City restaurants.  It’s still punctuated with citrus influences and remains lively, a melange of lime, shallots, scallions, mint, cilantro and chile with toasty notes from pulverized toasted rice which lends an interesting textural profile.  The larb is available with either beef or chicken.  It’s not a dish everyone will love, but if you do, this is one you’ll appreciate.

Lao Larb

22 February 2014: 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.


Mangoes with sticky rice

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: 9 March 2015
1st VISIT: 22 February 2014
COST: $$
BEST BET: Mangoes with Sticky Rice, Cucumber Ramen Salad, Beef Stick, Pad Ramen Noodle, Lao Grilled Chicken, Egg Rolls, Red Curry Ramen, Larb

Mekong Ramen House on Urbanspoon

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