{"id":23447,"date":"2013-05-03T11:18:36","date_gmt":"2013-05-03T17:18:36","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=23447"},"modified":"2018-07-17T19:17:55","modified_gmt":"2018-07-18T01:17:55","slug":"pho-hoa-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=23447","title":{"rendered":"Pho Hoa – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"Pho<\/a>
<\/span> Pho Hoa Vietnamese Restaurant on Fourth Street<\/span><\/figcaption><\/figure>\n

Though it ended in 1975, the Vietnam war was still very fresh in the minds of Americans when I enlisted in the Air Force two years later.\u00a0 Many of my senior colleagues had served in Vietnam and regaled me with tales of their adventures.\u00a0 It wasn’t man’s inhumanity to man they took away from the experience, but the goodness of people brought together by exigent circumstances.\u00a0 It is very telling of the high character of my colleagues that despite the ravages of war, they had fallen in love with Vietnam: its people, culture and its food.\u00a0 Several of my friends sponsored Vietnamese families fleeing the beleaguered nation.
\n<\/span><\/p>\n

One of my friends told me the beauty of Vietnam was best seen in the bright colors of its flowers, the innocence of its children and the femininity of women attired in ao dai, the form-fitting silk tunic worn over pantaloons.\u00a0 Two of the elements which best exemplify the beauty of Vietnam in my friend’s estimation were fully on display during my inaugural visit to the Pho Hoa Vietnamese Restaurant on Fourth Street.
\n<\/span><\/p>\n

\"Monica<\/a>
<\/span> Monica and Lisa wearing ao dai<\/span><\/figcaption><\/figure>\n

Attired\u00a0 in colorful ao dai which contours elegantly to their lithe bodies, Monica and Lisa, the delightful servers at Pho Hoa, seem to flow gracefully through the restaurant as they take and fill lunch orders.\u00a0 As my friend had described, the ao dail does accentuate the femininity and attractiveness of women who wear them.\u00a0 Physical pulchritude will only go so far, however.\u00a0 Monica and Lisa are also so friendly and attentive, they could well become as popular a draw to Pho Hoa as its cuisine.
\n<\/span><\/p>\n

The other element on display at Pho Hoa which embodies Vietnamese beauty is flowers.\u00a0 The word “Hoa” translates to English as flower.\u00a0 The top shelf on a room divider is replete with flowers, as bright and beautiful as nature can create.\u00a0 The restaurant itself is also bright and colorful with wasabi green and cranberry walls, hardwood floors and Vietnamese decorations festooning a very attractive restaurant.
\n<\/span><\/p>\n

\"Spring<\/a>
<\/span> Spring Rolls with Peanut Sauce<\/span><\/figcaption><\/figure>\n

The menu is fairly typical of Vietnamese restaurants throughout the Duke City.\u00a0 There are nearly 80 items on the menu, not including beverages.\u00a0 Vegetarian items are plentiful.\u00a0 With so many items from which to select, you’re well advised to ask Lisa and Monica what they recommend.\u00a0 Lisa guided me toward Pho Hoa’s spring rolls<\/em>, a fresh rice paper roll filled with vermicelli noodles, mint, lettuce, shrimp and pork.\u00a0 Those ingredients are visible through the translucent rice paper.\u00a0 The spring rolls are served with a peanut sauce topped with crushed peanuts.\u00a0 It’s not as cloying as some peanut sauces tend to be and serves as an excellent dip for very good spring rolls.
\n<\/span><\/p>\n

Morgain Davison, a long-time friend of this blog and mom-to-be, asked me to eat some pho for her since pho can’t be found where she now lives.\u00a0 Morgain, this Pho Tai<\/em> (rare steak noodle soup) is for you; only sharing a swimming pool-sized bowl of this luxurious, aromatic elixir with you could possibly have made it better. One of the secrets of using rare beef in pho is to make sure the heat of the broth doesn’t fully cook the rare beef.\u00a0 It ensures the beefiness of the flavor. \u00a0 Throw in some wonderful fresh veggies with tangles of perfectly prepared noodles and you’ve got a nutritious and delicious soup as good as any you’ll find in Albuquerque.
\n<\/span><\/p>\n

\"PhoHoa06\"<\/a>
<\/span> Rare Beef Noodle Soup (#14)<\/span><\/figcaption><\/figure>\n

SECOND VISIT – 3 MAY 2013<\/strong>:\u00a0 Whenever I want validation of my opinion on the authenticity and deliciousness of a new Vietnamese restaurant, I turn to my friend Hu Vuu who was born in Vietnam and whose mother owns and operates a fantastic Vietnamese restaurant in San Francisco.\u00a0 Hu has forgotten more about Vietnamese food than I’ll probably ever know.\u00a0 He accompanied me on my second visit along with our friends and colleagues Fancy Mortensen, Harold Lopez and Karen Ascoli, all three of whom have become very savvy on Vietnamese food courtesy of our friend Hu.\u00a0 <\/span><\/p>\n

While my friends luxuriated on the comforting qualities of pho, my choice was spicy chicken lemongrass<\/em>, one of the first of so many Vietnamese dishes to ensnare my affections.\u00a0 It’s a beautifully presented dish served on a triangular plate.\u00a0 Served on a large lettuce leaf is some of the highest quality, mostly white meat chicken you’ll find at any Asian restaurant.\u00a0 It’s tender and wholly devoid of any sinew or gristle.\u00a0 Lemongrass, the wondrous aromatically enticing herb, enlivens this dish as does chili, crushed peanuts, onions and julienne carrots and daikon.\u00a0 This may be the best rendition of chicken lemongrass in Albuquerque.
\n<\/span><\/p>\n

\"Spicy<\/a>
<\/span> Spicy Chicken Lemongrass<\/span><\/figcaption><\/figure>\n

The menu includes five banh mi, the wonderful Vietnamese sandwich which is finally starting to catch on in Albuquerque.\u00a0 Three meats–grilled pork, grilled beef, grilled chicken–are available as well as a vegetarian fried tofu sandwich and a fried egg sandwich.\u00a0 All sandwiches are served with pickled daikon, radish, carrots, cilantro, jalape\u00f1o and cucumber.\u00a0 The Banh Mi Trung Chien (fried egg sandwich) is the Vietnamese answer to the Egg McMuffin, only much better and certainly not just for breakfast.\u00a0 The canvas for this sandwich is an excellent nine-inch baguette with a characteristically crusty exterior.\u00a0 Eggs and pickled vegetables are much better than they sound, a true combination of contrasting flavors which go well together.
\n<\/span><\/p>\n

Pho Hoa is not just the only Vietnamese restaurant in Los Ranchos de Albuquerque, it’s the only Vietnamese restaurant within miles of the heart of the North Valley.\u00a0 Launched in April, 2013, it has introduced many elements of the beauty of Vietnam to its guests.
\n<\/span><\/p>\n

Pho Hoa<\/strong>
\n6601 4th St NW Suite H
\nLos Ranchos de Albuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 3 May 2013
\n1st VISIT<\/strong>:\u00a0 19 April 2013
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: 21
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Rare Beef Noodle Soup, Avocado Shake, Spring Rolls, Banh Mi, Spicy Chicken Lemongrass
\n<\/span><\/p>\n

\"Pho<\/a><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Though it ended in 1975, the Vietnam war was still very fresh in the minds of Americans when I enlisted in the Air Force two years later.\u00a0 Many of my senior colleagues had served in Vietnam and regaled me with tales of their adventures.\u00a0 It wasn’t man’s inhumanity to man they took away from the experience, but the goodness of people brought together by exigent circumstances.\u00a0 It is very telling of the high character of my colleagues that despite the ravages of war, they had fallen in love with Vietnam: its people, culture and its food.\u00a0 Several of my friends sponsored Vietnamese families fleeing the beleaguered nation. One of my friends told me the beauty of Vietnam was best seen…<\/p>\n","protected":false},"author":1,"featured_media":23451,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,629,262,141,50],"tags":[],"class_list":["post-23447","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2014","category-closed","category-new-mexico","category-vietnamese"],"yoast_head":"\nPho Hoa - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=23447\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pho Hoa - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Though it ended in 1975, the Vietnam war was still very fresh in the minds of Americans when I enlisted in the Air Force two years later.\u00a0 Many of my senior colleagues had served in Vietnam and regaled me with tales of their adventures.\u00a0 It wasn’t man’s inhumanity to man they took away from the experience, but the goodness of people brought together by exigent circumstances.\u00a0 It is very telling of the high character of my colleagues that despite the ravages of war, they had fallen in love with Vietnam: its people, culture and its food.\u00a0 Several of my friends sponsored Vietnamese families fleeing the beleaguered nation. 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