{"id":332,"date":"2012-09-01T02:39:10","date_gmt":"2012-09-01T08:39:10","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=332"},"modified":"2026-03-31T17:49:33","modified_gmt":"2026-03-31T23:49:33","slug":"may-hong-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=332","title":{"rendered":"May Hong – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"May
May Hong, one of Albuquerque’s very best Vietnamese restaurants!<\/span><\/figcaption><\/figure>\n

In late 2002, long-time proprietor and friend James Nguyen sold May Hong.\u00a0 Fortunately he kept this wonderful jewel in the family, selling it to his lovely and talented sister-in-law.\u00a0Best of all, he didn’t relinquish ownership until fully ensuring she could perfectly prepare the recipes that have made May Hong one of the two or three best Vietnamese restaurants in the Duke City.\u00a0 That short list, by the way, includes James’ second restaurant Cafe Dalat<\/a><\/strong>.<\/span><\/p>\n

May Hong (along with Saigon Vietnamese Restaurant<\/a><\/strong>) is somewhat of an anomaly in that it\u2019s not located anywhere near Albuquerque\u2019s tightly-knit Vietnamese neighborhoods, most of which seem to be concentrated on the city’s southeast quadrant.\u00a0\u00a0 Though situated on bustling Montgomery Avenue, you’ll forget the cares of the world the minute you step into the dimly lit restaurant, take in the dulcet tones of a very soothing Vietnamese music track and sit in one of the comfortable and enveloping booths.\u00a0 Roughly translated as “Pink Horizon,” May Hong interestingly has a color palate of red, white and green, the colors of the Italian flag.\u00a0 White walls trimmed in red and green are festooned with Vietnamese artifacts and framed prints depicting life in Vietnam. \u00a0Large tropical plants add to the relaxing milieu. \u00a0The service is warm and attentive. <\/span><\/p>\n

\"The
The spicy beef soup is one of my favorite soups in the universe.<\/span><\/figcaption><\/figure>\n

There are more than 100 items on the menu, a veritable compendium of just about everything that makes Vietnamese cuisine among the very best in the world. \u00a0Anthony Bourdain once wrote “I think I’ve gone bamboo. \u00a0I’ve gone goofy on Vietnam, fallen hopelessly, hopelessly in love with the place<\/em>.” \u00a0For me, it’s not love at first sight since these eyes have never beheld the jewel of the Orient syndicated columnist Robert Scheer called “one of the most marvelous places in the world<\/em>.” \u00a0It’s been love at first aroma, sip and bite of its incomparably intoxicating cuisine since 1977 when grilled beef first crossed these lips. <\/span><\/p>\n

It was love at first aroma the first time May Hong’s steaming\u00a0spicy beef soup<\/em><\/strong> wafted upward with its siren-like call to luxuriate in its flavorful complexity. \u00a0It was love at first sip the first time a brimming spoonful of this inviting elixir tantalized my taste buds. \u00a0Served in a swimming pool sized bowl, the spicy beef soup is redolent with the flavor of concordant spices working in synchronicity to give this soup a piquant, spicy and savory taste.\u00a0 The addition of pineapple chunks gives it a slight tang while the thinly sliced eye round and beef brisket provide saltiness.\u00a0 The round rice noodle is thick and always perfectly prepared.\u00a0 Each luxuriant bowl of pho is accompanied by a plate decorated with jalapenos, bean sprouts, basil leaves and cilantro which you’re free to add to the pho.\u00a0 The basil leaves give the pho a refreshing flavor.\u00a0 Soups (phos) are the most popular food in Vietnam and are most commonly eaten for breakfast, but are great any time of day. <\/span><\/p>\n

\"Vietnamese
Vietnamese Sandwich (Banh Mi)<\/span><\/figcaption><\/figure>\n

Pho, pronounced “fuh”, a Vietnamese Noodle Soup often referred to as “Vietnamese soul food,” is an elixir that warms, comforts and nourishes both the body and soul. \u00a0That’s something May Hong’s\u00a0curry stew with vermicelli<\/em><\/strong> exemplifies.\u00a0 Some of its ingredients (peas, carrots, potatoes) sound like what many Midwestern mothers might add to their own stews, but at May Hong, the addition of sweet curry, raisins and Vietnamese spices in perfect proportion to one another, make this a spectacular stew. <\/span><\/p>\n

May Hong’s\u00a0Vietnamese sandwich<\/em><\/strong> (banh mi thit), also known as the Vietnamese po’ boy, on French baguettes is every bit as beguiling as the pho. \u00a0The banh mi (a phrase which refers to both the bread and the sandwich) starts with a lightly toasted seven-inch French baguette that is soft on the inside with a slightly crunchy crust. \u00a0The baguette is sliced lengthwise and on one side, a smear of Vietnamese butter (more reminiscent of a mayonnaise) is spread before toppings are added–small slices of pickled carrots, onions, cilantro, jalapenos, daikon and barbecued pork.\u00a0 The texture of the baguette hoagie roll and the complementary flavors make it an outstanding meal choice, and while other Albuquerque restaurants also offer banh mi, May Hong’s version is the very best by a mile (with apologies to James Nguyen at Cafe Dalat<\/a><\/strong>). My friend Ryan “Break the Chain” Scott calls it the very best sandwich in the Duke City.<\/span><\/p>\n

\"Spicy
Spicy Beef Ribs<\/span><\/figcaption><\/figure>\n

When we introduce first-timers to Vietnamese cuisine and we don’t want to risk them not liking it, we usually introduce them to May Hong’s beguiling chicken lemongrass<\/strong>. <\/em>Lemongrass, <\/em>one of the most popular ingredients in both Vietnamese and Thai cuisine, provides a light, lemony bouquet without the acidic bite lemons can add to a dish. \u00a0What it does to chicken is pure magic. \u00a0Even though the chicken isn’t exclusively white meat, it is all tender with nary a hint of sinew or fat. \u00a0The chicken is diced into small bite-size pieces then wok or pan-fried with a sauce of garlic, onion, chili, fish sauce, palm sugar and crushed lemongrass. Its fragrance is intoxicating, its flavor even better.<\/span><\/p>\n

Another entree sure to ensnare even the most unacculturated or finicky American taste is May Hong’s beef ribs<\/em><\/strong> (pictured above) in a spicy sauce of ginger, scallions, pineapple, chili flakes and garlic. \u00a0The beef ribs are inch-long in size but have a depth of flavor that spans the entire plate. \u00a0This entree is piquant enough to imprint itself on your lips and tongue, a sensation you want to hold on to. \u00a0There’s enough of the spicy sauce for you to sop up with the rice which takes up half the plate.<\/span><\/p>\n

\"\"
Grilled pork with patter noodles and an egg roll with fish sauce<\/span><\/figcaption><\/figure>\n

American tastes which lean toward grilled meats will quickly become enamored of May Hong’s grilled pork<\/em><\/strong> in which pork is marinated with the sweet spices of anise and cinnamon to create an olfactory treasure that dances on your taste buds. \u00a0 One of the best ways to have it is with patter noodles which don’t really seem to be noodles at all. \u00a0In fact, they seem to be more like a one large rice\u00a0noodle\u00a0sheet in a cheesecloth pattern.\u00a0 The grilled pork is topped with crushed peanuts and scallions. \u00a0It’s traditional to wrap the pork first in patter noodles then in lettuce leafs with cilantro, julienned carrots, daikon, ribbons of cucumber, bean sprouts and fresh mint leaves inside. \u00a0These lettuce wraps are then dipped in May Hong’s pleasantly piquant fish sauce. \u00a0If freshness has a flavor, it’s something like this dish.<\/span><\/p>\n

The\u00a0crispy catfish in ginger sauce<\/strong><\/em>\u00a0(pictured below) may be among the best pieces of fish I’ve ever had anywhere. \u00a0The ginger sauce is the color of luminous,\u00a0fluorescent\u00a0Day-Glo or maybe French dressing, but it has a flavor you won’t soon forget. \u00a0That’s because it imprints itself on your taste buds with piquant, savory, sweet and just slightly sour sensations. \u00a0Surprisingly it is a perfect complement to the meaty catfish which is fried to perfection. \u00a0Though the catfish skin is crispy, the fish is light and flaky and not “fishy” in the least. <\/span><\/p>\n

\"Catfish
Catfish with ginger–I’ve never had better!<\/span><\/figcaption><\/figure>\n

May Hong is about tastes which make you savor every bite.\u00a0 It was selected by the\u00a0Albuquerque Journal<\/em> food critic at the time as Albuquerque’s Vietnamese restaurant of the year for 1999 (earning three and a half stars), is one restaurant in which I could dine daily and one of my five very favorite restaurants in Albuquerque!\u00a0 We’ve visited more than 50 times\u00a0and are happy to report that none of the veneer has worn off.\u00a0 May Hong remains a work of edible art!<\/span><\/p>\n

May Hong<\/span><\/strong>
\n9800 Montgomery, N.E.
\nAlbuquerque, New Mexico<\/strong><\/span><\/p>\n

LATEST VISIT<\/strong>: 1 September 2012
\n# OF VISITS<\/strong>: 57
\nRATING<\/strong>: Outstanding<\/strong><\/span>\u2013A stand-out; delivers a memorable dining experience through a harmonious blend of exceptional food, attentive service, and consistent quality
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Spicy Beef Soup, Crispy Catfish in Ginger Sauce, Vietnamese Sandwich, Mussels in Ginger Sauce, Spicy Beef Ribs<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In late 2002, long-time proprietor and friend James Nguyen sold May Hong.\u00a0 Fortunately he kept this wonderful jewel in the family, selling it to his lovely and talented sister-in-law.\u00a0Best of all, he didn’t relinquish ownership until fully ensuring she could perfectly prepare the recipes that have made May Hong one of the two or three best Vietnamese restaurants in the Duke City.\u00a0 That short list, by the way, includes James’ second restaurant Cafe Dalat. May Hong (along with Saigon Vietnamese Restaurant) is somewhat of an anomaly in that it\u2019s not located anywhere near Albuquerque\u2019s tightly-knit Vietnamese neighborhoods, most of which seem to be concentrated on the city’s southeast quadrant.\u00a0\u00a0 Though situated on bustling Montgomery Avenue, you’ll forget the cares of…<\/p>\n","protected":false},"author":1,"featured_media":2991,"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":[440,688,262,141,561,50],"tags":[],"class_list":["post-332","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2016","category-closed","category-new-mexico","category-rating-outstanding","category-vietnamese"],"yoast_head":"\nMay Hong - 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=332\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"May Hong - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In late 2002, long-time proprietor and friend James Nguyen sold May Hong.\u00a0 Fortunately he kept this wonderful jewel in the family, selling it to his lovely and talented sister-in-law.\u00a0Best of all, he didn’t relinquish ownership until fully ensuring she could perfectly prepare the recipes that have made May Hong one of the two or three best Vietnamese restaurants in the Duke City.\u00a0 That short list, by the way, includes James’ second restaurant Cafe Dalat. May Hong (along with Saigon Vietnamese Restaurant) is somewhat of an anomaly in that it\u2019s not located anywhere near Albuquerque\u2019s tightly-knit Vietnamese neighborhoods, most of which seem to be concentrated on the city’s southeast quadrant.\u00a0\u00a0 Though situated on bustling Montgomery Avenue, you’ll forget the cares of…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=332\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2012-09-01T08:39:10+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-31T23:49:33+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2007\/04\/mayhong06.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"3072\" \/>\n\t<meta property=\"og:image:height\" content=\"2183\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=332#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=332\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"May Hong – Albuquerque, New Mexico (CLOSED)\",\"datePublished\":\"2012-09-01T08:39:10+00:00\",\"dateModified\":\"2026-03-31T23:49:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=332\"},\"wordCount\":1418,\"commentCount\":12,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=332#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2007\\\/04\\\/mayhong06.jpg\",\"articleSection\":[\"Albuquerque\",\"Closed in 2016\",\"Gone But Not Forgotten\",\"New Mexico\",\"Rating: Outstanding\",\"Vietnamese\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=332#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=332\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=332\",\"name\":\"May Hong - 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