Pho Kobe – Albuquerque, New Mexico

Pho Kobe Vietnamese Cuisine in Albuquerque

Jim Millington, a long-time friend of this blog, contends that “there must be a bad Vietnamese restaurant somewhere on this wide earth but I have never found it.”  If the Albuquerque metropolitan area is a microcosm of this wide Earth, Jim may just be right.  Just ask Yelp reviewers, a blatantly honest bunch which doesn’t pull punches when expressing dissatisfaction about restaurants that just don’t measure up.  From among the 35 Vietnamese restaurants listed on Yelp with more than a handful of votes, one is rated 5 stars, 16 have a rating of 4.5 stars, 12 are rated 4 stars, one is rated 3.5 and at the bottom of the pack is Viet Noodle which has a 3.0 rating.  Even those not rated 4 stars or higher have their staunch supporters.

Jim’s comment and the phalanx of Yelp reviews got me thinking (hence the plumes of smoke emanating from Rio Rancho).  It’s gotten to the point that you can take for granted when you visit a Vietnamese restaurant that you’ll be served solid, if not spectacular food; that service will be cordial and professional; that prices will be reasonable, if not downright inexpensive and that you probably won’t discover any life-altering dish.  The latter point brought out the caviler in me so forgive my contention that maybe it’s no longer enough to be just “good” to “very good.”

Pho Kobe Dining Room

In a very competitive culinary market, Vietnamese restaurants shouldn’t continue to just vie for Miss Congeniality, the restaurants everybody likes, but don’t necessarily find they can live without.  Vietnamese restaurants need to aim for the crown, to establish themselves as truly unforgettable “must visit” sensual palaces that titillate the palate and arouse the olfactory senses.   While pho is probably the main reason so many Vietnamese restaurants are “good” to “very good,” pho is also the reason so many people perceive those restaurants as one-note symphonies (much as in the way so many diners can’t get past Pad Thai at Thai restaurants).

My own realization that there’s so much more to Vietnamese restaurants than pho came after having consumed several swimming pools worth of the elixir.  Though virtually every bowl was a soul-warming blanket of comfort and goodness, none had truly memorable qualities.  “Blasphemy”, you say, “pho is the national dish of Vietnam, a comfort food favorite that has captured the affections of diners the world over.”  No one can argue that the fragrant anise-kissed broth poured over a bed of fresh rice noodles topped with a handful of herbs and succulent sliced meat is pretty darned good, but should it be the first (and sometimes only) dish diners think of when pondering Vietnamese cuisine?   

Spring Rolls

The Culture Trip, a self-professed “global hyper-growth startup operating in travel, media and entertainment” agrees with my contention and went so far as to publish a list of 12 Vietnamese Dishes That Are Better Than Pho.  Frankly, my own list would have included more than a dozen better alternatives.  If you’re wondering whether my taste buds are in a rut after “having consumed several swimming pools worth of pho,” please understand this is not a case of familiarity having bred contempt (I still love a great pho).  It’s more a matter of having discovered a plethora of pleasurable alternatives to the sacrosanct pho.

Among them is Bun Bo Hue, a Hue-style beef noodle dish also listed on The Culture Trip’s anointed twelve.  My discovery of this dish dates to the mid-1990s, preceding the epiphany Anthony Bourdain had about this very same dish.  During a Parts Unknown visit to the Central Vietnamese city of Hue, the ever quotable raconteur who loved everything Vietnamese declared, “In my way of thinking, in the hierarchy of delicious, slurpy stuff in a bowl, bun bo hue is at the very top.”  Then, as if to emphasize the point, he stressed, “I would definitely bring a date for [bun bo hue]. Because if she doesn’t like this, there’s no hope of a relationship. If she said, ‘Oh, I don’t know, there’s blood and stuff in there,’ that would be a relationship-ender to me. I’m not kidding.”

Bun Bo Hue

Bun Bo Hue is going out and hunting treasure in Oak Island versus pho’s staying home and reading about it.  The truth is most pho does have a very consistent “been there, done that” familiarity.  Hue style spicy beef noodle soup, on the other hand, has more depth of flavor and is more unpredictable in terms of its heat and spice levels.  The next time you dine at a Vietnamese restaurant, instead of your usual predictable, comforting bowl of pho, go for broke and give Bun Bo Hue a try.  There’s a chance it’ll become your new favorite Vietnamese staple.

While you’re at this adventurous “thing,” try Bun Bo Hue at a Vietnamese restaurant you’ve never before visited.  Maybe somewhere like Pho Kobe Vietnamese Cuisine which opened its doors just before the advent of 2019.  Pho Kobe is located within the strip mall on the northeastern side of the Alameda and Corrales Road intersections.  If you’re wondering whether the restaurant’s name is indicative of the restaurant using Kobe beef, it doesn’t. Kobe is the name of one of the restaurant owners though we were told the restaurant hasn’t discounted using Kobe beef in the future. Don’t let a “lesser” beef dissuade you from trying what may become one of your favorite Vietnamese Restaurants.

Special Noodle Soup

Unlike the compendium-like menus at several other Vietnamese restaurants in the metropolitan area, Pho Kobe’s menu is rather sparse. A handful of appetizers precedes a section on the menu entitled “breakfast & lunch” which lists six banh mi sandwiches (both banh mi and pho are very popular breakfast dishes in Vietnam). There are five soups on the “Pho” section of the menu, including the aforementioned and much-lionized Bun Bo Hue. You can also find a small number of com (rice) and bun (vermicelli noodles bowl) dishes. Deep-fried spring rolls are a nice way to start your meal. Within characteristically thin, light and crispy wrappers, you’ll find minced pork, noodles, mushrooms and deliciousness.

Predictably, during our inaugural visit, my Kim went the safe route with the special noodles pho (rare steak, beef ball, soft tendon, flank brisket) and Mr. Adventurous took the soup less traveled, the Bun Bo Hue. Predictably, both were exemplars of what they were supposed to be. The pho was redolent with anise, the Bun Bo Hue with lemongrass. The pho was smooth and soothing like a Lou Rawls song. The Bun Bo Hue was assertive and spicy, more like Barry White. Both were delicious and on a cold, wintry January afternoon, both did their jobs well.

Also predictably, Pho Kobe falls somewhere within the spectrum of “good” to “very good,” a landing place in which most Vietnamese restaurants seem destined. Maybe that’s not such a bad thing after all.

Pho Kobe Vietnamese Cuisine
10200 Corrales Road, N.W.
Albuquerque, New Mexico
(505) 717-1497
LATEST VISIT: 5 January 2019
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: Bun Bo Hue, Special Noodle Soup,  Deep-Fried Spring Rolls
REVIEW #1087

Pho Kobe Vietnamese Cuisine Menu, Reviews, Photos, Location and Info - Zomato

About Gil Garduno

Since 2008, the tagline on Gil’s Thrilling (And Filling) Blog has invited you to “Follow the Culinary Ruminations of New Mexico’s Sesquipedalian Sybarite.” To date, nearly 1 million visitors have trusted (or at least visited) my recommendations on nearly 1,100 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.

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4 Comments on “Pho Kobe – Albuquerque, New Mexico”

  1. Forgive me if this may sound pedantic or pretentious, for that’s not my intention, but I’ve had Bun Bo Hue in Hue. The experience for me was the culinary equivalent of standing in front of Modigliani’s Reclining Nude instead of looking at it in a book. The real thing.

    Separately, I haven’t returned to my favorite Vietnamese restaurant in ABQ, Cafe Da Lat, since returning to ABQ (tell me it is still operating!), but the proprietor James told me a story about “Pho salesmen.” He said a week doesn’t pass without a *restaurant supply salesman* trying to sell him a *Pho Bouillon cube starter* that miraculously replaces two days of letting bone marrow boil in the pot. The latter is a true broth. The former is fraud.

    1. I’m under no illusion that the Bun Bo Hue we find in Albuquerque’s Vietnamese restaurants is as authentic or transcendent as what you had in Hue (and for which I envy you). Here you actually have to ask for the cubes of congealed pig’s blood that help give Bun Bo Hue its unique character.

      Cafe Dalat is still up and running. Thanks for reminding me it’s been far too long since my last bowl of spicy beef stew (maybe my favorite soup in the universe).

  2. Where oh where is best Chinese restaurant? Am introducing grandson to every cuisine & really can’t settle on Chinese…..hope it’s a hole in wall! Also, has German food totally waved goodbye to Albuquerque? What’s happened to Elaine’s & Elaine?

    1. My two favorite Chinese restaurants are Budai Gourmet in Albuquerque’s Far North Shopping Center and Ming Dynasty on Eubank. To give your grandson a unique Chinese dining experience, take him to Ming Dynasty on Saturday and Sunday for dim sum. If your grandson has an adventurous bent, ask for Budai’s not-so-secret secret menu.

      At present, there are no German restaurants in the Albuquerque metropolitan area, but you can get great strudel at the Swiss Alps Bakery.

      Elaine Blanco, the former general manager of Elaine’s on Nob Hill is now the general manager of Embers Steak & Seafood at the Isleta Casino. She left the restaurant named for her a couple months before its closure.

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