Artistic plating, scintillating flavors, inspired creativity and ingenuity are hallmarks of Vietnamese cuisine which has taken the Duke City by storm. 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.” Frankly, I haven’t either with most Vietnamese restaurants ranging from very good to outstanding. Here are my very favorite Vietnamese dishes–not counting soups which are represented on my list of favorite soups. By clicking on the name of the restaurant for which you wish to know my opinion, you will be magically transported directly to my review of that restaurant.
| Entree | Restaurant | City | What Makes It Special |
| Catfish in Ginger Sauce | Cafe Dalat |
Albuquerque | A whole catfish which is perfectly prepared–crispy on the outside and lovingly tender on the inside–topped with a slightly piquant but mostly sweet ginger sauce the color of Day-Glo. It’s my Lenten seafood favorite. |
| Egg Rolls |
SaiGon | Albuquerque | The very best egg rolls in New Mexico, by far! They explode with the flavor of perfectly seasoned ground pork and vegetables encased in a crispy, deep-fried yellow wrapper. These are a must have! Two orders are advisable. |
| Grilled Onion Beef | Saigon | Albuquerque | Cigar-shaped “beef rolls” encasing slightly caramelized grilled white onions then topped with ground peanuts and diced green onion make this a carnivore’s delight and one of the very best beef-based entrees anywhere. |
| Seven Courses of Beef |
Pho #1 | Albuquerque | Beef: It’s what’s for dinner…and Pho #1 serves it seven unique and delicious ways. This is adventure eating with all the deliciousness of a gourmet meal. Seven will become your lucky number if you order this meal. |
| Stuffed Grape Leaves | Viet Taste | Albuquerque | If you thought stuffed grape leaves were exclusive to Greek dining, you’ll love Viet Taste’s version which features anise, lemon grass and cinnamon blessed grilled beef encased is a small, tightly wrapped, cigar shaped grape leaf and served with Nuoc Mam, the incomparable fish sauce. |
| Special clay pot rice with grilled chicken | SaiGon | Rio Rancho |
As you eat, the clay pot remains piping hot throughout your meal which allows the slightly smoky sauce of chicken simmered and slightly caramelized on the pot to waft invitingly for the duration of your meal. |
What about reviewing Houng Thao?
Gil, I’ll always be in your debt for introducing me to Times Square Deli, but i have to ask–why have you never reviewed Banh Mi Coda?
Hello Tom
You can find my review of Banh Mi Coda at https://www.nmgastronome.com/?p=12167
Gil