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Bangkok Bite – Albuquerque, New Mexico

Bangkok Bite Thai Cuisine

Several years ago during an ice-breaker introduction at project team meeting,  we were all asked to introduce ourselves and explain where we were from.  Introducing myself as being from Massaman Curry, New Mexico drew absolutely no reaction, leading me to conclude two things: (1) my colleagues knew absolutely nothing about the Land of Enchantment and probably wondered if I needed a passport to get to Phoenix; and (2) despite one of our corporate values being “risk-taking,” none of them had ever dined at a Thai restaurant.  These conclusions were reaffirmed during a break when one colleague commented about all the strangely named places in “Mexico,” citing Tacos (Taos?), Captain (Capitan?) and Lost Curses.

When an introductory situation calls for giving my place of birth, my deadpan reply is generally “I was born in Saginaw, Michigan,” a reference to a 1964 song of that title performed by Lefty Frizzel.  Because my delivery is so straight-faced (like a mendacious politician delivering a campaign promise), rarely are my impish replies called into question.  It would be impossible, however, to maintain a straight-face should someone dig more deeply about Massaman Curry.  It’s hard to remain impassive when you’re drooling.  Yes, Massaman Curry does have that effect on me sometimes.  For years it’s been my ut assolet choice during an inaugural visit to any Thai restaurant. But I digress…

Bangkok Bite Dining Room

It could well be argued that there IS a Massaman Curry, New Mexico and that it’s clustered in the two-mile span between Constitution and Menaul on Wyoming. Within that stretch you’ll find what is probably the largest concentration of Thai restaurants in the state. At the southeastern-most flank is the elder statesperson (at only ten years) in Thai Tip.  About half a mile north is Tara Thai Cuisine, also on Wyoming’s east side.  Half a mile further north on Wyoming’s west side, the Hoffmantown Shopping Center is home to both Sizzling Thai and Bangkok Bite. Drive less than a mile west on Menaul and you’ll find Krung Thai. That’s five Thai restaurants in close proximity to each other.  That’s a lot of Massaman Curry!

Bangkok Bite opened its doors in March, 2015. True to its name, the restaurant’s emphasis is on Thai cuisine as it’s prepared in the capital city of Bangkok. Unfortunately there’s no way to duplicate the experience of dining on the famous floating river market outside of Bangkok where local cuisine is prepared on floating kitchens right on boats. Experiential aspects aside, you can find wonderful cuisine on the “dry” sections of Bangkok, too. As with all cuisine of the region, Bangkok’s food tends to emphasis the flavor profiles of sweet, salty, hot and greasy. Steamed rice is served with different types of nam prik (chili dipping sauces) and soups.

Deep-Fried Dumpling

Ensconced within the fairly monochromatic (can you say stucco?) Hoffmantown Shopping Center, Bangkok Bite has one of the smallest storefronts on the complex, standing out only because of its signage’s yellow Asian font style. The dining room is fairly Liliputian, too, with just about a half-dozen ten four-top tables in close proximity to one another. Even the menu is abbreviated, a far cry from some of the compendium-like menus at other Thai restaurants. Within that menu, you’ll find a smattering of soups, salads, noodle dishes and of course, Massaman Curry.

When you’ve got a limited number of appetizers from which to choose, the decision should be easy, right? Not necessarily. Appetizers at Thai restaurants are not just a precursor to larger deliciousness, they’re often a memorable highlight, sometimes even better than the entrees they precede. Dumplings are always a safe and delicious bet. We expected Thai-style dumplings, the type made from fresh steamed rice noodles, but delivered to our table were the crescent-shaped dumplings more common in China. These are the dumplings to which many Americans refer as potstickers. Engorged with juicy pork and chives in a golden-brown skin with a crispy bottom and springy, chewy sides, the dumplings are served with a thin soy-based sauce which complements them well.

Pad Thai

The introductory Thai dish for many diners, especially those of the unadventurous ilk, is Pad Thai. It’s the “safe” choice for the trepidacious of taste. In that respect it’s a sort of the “fried chicken” of Thai cuisine. Pad Thai is generally good. It’s filling, tasty and…passable, but I’ve never had exceptional, life-altering, transformative Pad Thai. My Kim loves it, however, and she’s fine with it being “just good enough” (which might explain why we’ve been together for thirty years) and it suits her sweet-tooth. The Pad Thai at Bangkok Bite is just fine…as good as you’ll find at any good Thai restaurant in town. It’s just not especially memorable which makes it par for the course. If I’d had my druthers, it would have been covered in prik nam pla, my favorite Thai chili and fish sauce condiment.

A friend of mine from Santa Fe who shares my passion for Massaman Curry considers its fragrant bouquet a sort of aromatherapy. Her ritual involves not only bending down to inhale the comforting aromatic spices, fresh herbs, rich coconut and full-flavored curry, but in using her hands to fan its steaming aromas upward to her awaiting nostrils. She loves the purity of Massaman Curry by itself and does not mix it with the steamed rice which customarily accompanies the curry. On the basis of this practice, she might not have liked the Massaman Curry at Bangkok Bite.

Massaman Curry

That’s because the steamed rice isn’t plated separately from the Massaman Curry. At Bangkok Bite, the twain does meet, whether you want it to or not. Although there is a clear demarcation between rice and curry, my friend would find it too easy for the two to mix and not in the proportion she would like. She makes a good point! The Massaman Curry is a harmonious interchange of sweet and savory flavors in a rich, yet mild and thoroughly delightful dish. Alas, perhaps because of its plating, there just isn’t enough curry and there’s too much rice. The ratio of curry to rice should be about 65/35 or the rice absorbs the curry and renders the dish a bit on the dry side. By itself, the Massaman Curry is a pleasure to eat, but is best when plated separately from rice.

It’s become increasingly rare for Thai restaurants to cite “seasonal availability” as reasons not to have mangoes with sticky rice on the menu year-round. Alas, the mangoes are generally not those grown in Southeast Asia, but those grown in Mexico and other tropical nations in the western hemisphere. Proximity has increased their availability greatly, much to the detriment of American waist lines. Paired with sticky rice in rich, sweet coconut milk, there may be no dessert which couples fresh, tangy fruit with a sweet-savory complement so deliciously. The mangoes and sticky rice at Bangkok Bite will remind you why “off-season” can be so painful.

Mangoes with Sticky Rice

The aforementioned stretch of pavement on which several Thai restaurants can be found will probably never be known as “Little Thailand,” but anyone jonesing for another Thai restaurant to add to their rotation should visit soon…and often. Bangkok Bite is a welcome addition to the Duke City’s Thai cuisine scene.

Bangkok Bite
8246 Menaul Blvd, N.E.
Albuquerque, New Mexico
(505) 291-3831
Facebook Page
LATEST VISIT: 6 June 2015
# OF VISITS: 1
RATING: N/R
COST: $ – $$
BEST BET: Massaman Curry, Pad Thai, Dumplings, Mangoes with Sticky Rice

Click to add a blog post for Bangkok Bite on Zomato

Thai Vegan – Albuquerque, New Mexico

Thai Vegan on Osuna

“What’s in a name? That which we call a rose
By any other name would smell as sweet.”
– William Shakespeare

Contrary to the Bard of Avon’s most famous sonnet, what something is named does matter.  It matters at least as much as what it is.   Some would say, in fact, that a name is everything.  If a steak restaurant was named Rotted Meat, it’s unlikely it would entice enough diners (much less pedantic critics) to ever discover it serves four-star gourmet quality cuisine.  Diners would stay away in droves and those intrepid enough to visit would likely find the suggestive nature of its name  greatly diminishes the deliciousness of the food.

A restaurant’s name is its identity.  The right name imprints a good and lasting impression on a restaurant’s customers.  It’s an effective way to draw first-time visitors to a restaurant, if only to satisfy their curiosity.  Choose the wrong name and your restaurant could be subjected to pejoratives and ridicule. Zagat’s, one of the most prolific print and online sources of user-generated restaurant reviews rounded up what they consider the worst restaurant names they could find — “silly, sexually suggestive, potty referencing and all.”

Thai Vegan’s exotic dining room

The list was comprised of Asselina, an Italian restaurant in New York; Beaver’s Choice, an Arizona Scandinavian eatery; Big Wong, a New York City Chinese institution; Crabby Dick’s, a Mid-Atlantic seafood chain; Crapitto’s, a Houston Italian diner; Fu King, a Chinese restaurant in Florida; Goat Lips, a Florida deli; 9021Pho, a Beverly Hills Vietnamese restaurant; Phat Phuc, a Vietnamese noodle Bar; and Pink Taco, a Las Vegas taco restaurant.  It’s possible the double-entendre and scatology will appeal to the sophomoric among us–at least the first time we visit.  After that, return visits are unlikely if the food isn’t up to par. 

Rather than risk scaring potential customers away or worst, bringing in an “undesirable” crowd, most restaurant owners play it safe and give their restaurants fairly generic, but descriptive names that leave no doubt as to what type of food is proffered.  Albuquerque’s Thai Vegan restaurant, for example, will never be mistaken for a restaurant which serves steak and chops.  The name is clearly indicative of the type of food this restaurant serves.  What the name doesn’t come close to describing is just how good Thai vegan food can be under capable hands. 

Dumpling Assortment: Red Chili Dumplings, Steam Curry Dumplings, Veggie Dumplings

At Vegan Thai, the capable hands belong to chef-owner Pat Phomnoi and they’re on display for all diners to admire in two Albuquerque locations–the original on Osuna and one in Nob Hill–and one in Santa Fe. It’s obvious from Thai Vegan’s “I love me” wall that the original restaurant’s success spawned the need for expansion. One section of the wall just as you walk in is plastered with all the “best of” accolades the restaurant has earned over the years from such publications as Albuquerque The Magazine, the Albuquerque Journal, The Daily Lobo and more. Not only has it earned honors as the city’s best vegan restaurants, but in recent years has also been recognized as the city’s best Thai restaurant.

Chef Phomnoi launched Vegan Thai in 2010 at the former site of Lotus Cafe, quickly winning over the hearts of many of its predecessor’s devotees and bringing in the niche demographic of vegans wanting high-quality Thai cuisine.  No matter your preference, Vegan Thai will win you over when you step into the restaurant and are immediately enveloped in the olfactory arousing aromas of spices and sauces.  If you had any doubts before walking in, the fabulous fragrances will dispel them as they waft toward you like a sensuous siren’s call.

Papaya Salad

Thai Vegan will appeal to your visual sense as well.  The attractive dining room is adorned in gold trim with a gold symbol resembling a seahorse particularly prominent.  An aquarium teeming with goldfish seems strangely out of place though it does add to an already tranquil ambiance.  Service is friendly, attentive and employs tandem concepts.  The waitress who takes your order may not be the one to deliver it.  Whichever waitress is closest to you at any given time will be the one to refill your drink order or check up on you.

The menu is very similar to that of many Thai restaurants with a few surprises thrown in.  For example, the appetizers include not only edamame (soybean pods more commonly served in Japanese restaurants), but French fries, too.  Perhaps because of the commonality of the pairing, the menu also lists eight burgers–tofu burgers, legume veggie burgers, soy burgers, wheat meat burgers and wheat and soy burgers, all of which you can have with fries.  Many entrees are available with your choice of soy chicken, soy pepper steak or soy fish.

Green Curry with steamed brown rice and tofu pepper steak

30 July 2011: Dumpling appetizers come six to an order or you can request an assortment of each of three types of dumplings: veggie, steam curry or red chili.  The dumplings are decoratively plated on a bed of lettuce, julienned carrots and purple cabbage.  The steam curry dumplings stand out largely because of the green curry sauce drizzled on top.  The red chili dumplings   have a crispy texture as if deep-fried.  The red chili is more cloying than it is piquant.  One of this appetizer’s best qualities is that when you’re done with the dumplings, you still have a salad well sauced with green curry and red chili.

30 July 2011: The menu offers eight different salad options including larb (the national dish of Laos) and papaya salad.  The papaya salad is as beautiful to behold as it is a joy to eat.  A bed of lettuce is browned with julienned papaya and carrots, minced peanuts, cilantro and purple cabbage flanked by tomatoes.  Ordered at medium piquancy, there was no discernible hint of heat on an otherwise very tasty, very fresh papaya salad.

Praram’s Plate with two spring rolls and a salad

30 July 2011: My waitress looked at me as if I had a death wish when I requested green curry at a “Thai hot” level, prompting me to question my own sanity.  I shouldn’t have.  The heat level was laughable–maybe one-tenth as piquant as the incendiary heat generated at Thai Cuisine.  That’s too bad because a little heat would have elevated the flavor profile of a pretty good green curry.  Even my Chicago born-and-bred better half thought the heat level to have been strictly “gringo.”  Stricken by a desire to experiment, I asked for the curry to be prepared with the soy pepper steak which will never be mistaken for the real thing, but shouldn’t be discounted either. 

5 May 2015: Thai Vegan’s daily lunch and dinner combinations are a bargain at under ten dollars. Both are served with steamed brown rice, a spring roll and salad with your choice of tofu, soy chicken, pepper steak or soy fish. For a pittance more, you can also have soy shrimp or soy chicken nuggets. If the curiously named Praram’s Plate (marinated soy chicken pan-fried with peanut sauce on a bed of steamed spinach) is any indication, these combination plates are special. The pan-fried soy chicken may not perfectly mimic the taste and texture of real white meat chicken, but it’s close enough to the real thing that not everyone will notice. The tofu chicken is drenched with a peanut sauce very much reminiscent of the peanut sauce often served with satay. For those of us who love peanut sauce, the profligate portion of sauce is very much welcome. The spinach also goes well with the peanut sauce. As Thai spring rolls tend to be, the spring roll is excellent.

Mangoes with sticky sweet rice

30 July 2011: Our mangoes with sticky rice dessert was a bit of a let-down. Though the mangoes were in-season, fresh and juicy and the sticky rice was perfectly prepared, this simple but elegant dessert favorite lacked coconut milk, the ingredient which coalesces all flavors in this dish.

So, what’s in a name?  In the name Thai Vegan, there’s the promise of very good and very healthy Thai food prepared before your eyes in a very attractive milieu.

Thai Vegan
5505 Osuna, N.E.
Albuquerque, New Mexico
(505) 884-4610
Web Site
LATEST VISIT: 5 May 2015
1st VISIT: 30 July 2011
# OF VISITS: 2
RATING: 20
COST: $$
BEST BET: Papaya Salad, Green Curry, Mangoes with Sticky Rice, Dumpling Assortment, Praram’s Plate, Spring Rolls

Thai Vegan 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.

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. 

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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.

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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.

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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
# OF VISITS: 3
RATING: 22
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