{"id":362,"date":"2024-05-06T02:28:25","date_gmt":"2024-05-06T08:28:25","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=362"},"modified":"2026-04-04T13:57:16","modified_gmt":"2026-04-04T19:57:16","slug":"pho-1-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=362","title":{"rendered":"Pho #1 – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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Pho #1 on San Pedro<\/figcaption><\/figure>\n

Beef. \u00a0How do I love thee? Let me count the ways. I love thee to the depth and breadth and height my pho spoon can reach. Okay, I’m no Elizabeth Barrett Browning, but if I were to count the ways I love beef, the count might stop at seven–as in the special seven courses of beef<\/em><\/strong> offered at Pho #1. \u00a0Serving \u00a0the Duke City for more than two decades, Pho #1 makes an audacious claim by virtue of its name but it’s a claim with which loyalists will agree. \u00a0It’s an International District gem that continues to thrive in a neighborhood some diners eschew.<\/p>\n

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The Dining Room<\/figcaption><\/figure>\n

With more than one-hundred items on the menu–not including the seven courses of beef–Pho #1 offers a veritable compendium of Vietnamese food favorites including a large selection of pho bo (beef noodle soup). \u00a0Pho is the classic Vietnamese fast food, served in a large soup bowl with fresh rice noodles topped with your choice of beef slices (rare steak, well-done flank, brisket, tendon, tripe, skirt flank and beef ball) then sprinkled with chopped green onion, cilantro leaves and sliced onion. \u00a0Each bowl is accompanied by a plate of bean sprouts, sliced jalapenos, lime and basil.<\/p>\n

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Ceramic Figures Near Cashier<\/figcaption><\/figure>\n

Pho #1 specializes in beef noodle soup, the menu referring to it as “the adventurer’s choice<\/em>” because of the near limitless flavor combinations in which it is available. \u00a0A small bowl of pho is the size of a wading pool, a large bowl the size of a swimming pool. \u00a0For a pittance, you can even upsize to an “extra large” bowl which is virtually the size of a pond. \u00a0It’s common at Pho #1 to enjoy an asynchronous symphony of slurping, the audible inhalation of noodles being heartily enjoyed by entire families, each member partaking of a different size bowl of pho.<\/p>\n

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Spring Rolls With Peanut Sauce<\/figcaption><\/figure>\n

Pho is believed to have salubrious qualities, but as a cold and flu remedy, nature’s very best soup is chicken noodle soup. \u00a0A prominent pulmonary specialist at the UCLA School for Medicine and his team of researchers have concluded that chicken soup contains drug-like agents similar to those in modern cold medicines. \u00a0Healthful to be sure, but you can’t discount the sheer pleasure of the deliciousness of a good chicken noodle soup. \u00a0Pho #1’s rendition is among the very best in the city; it’s no wonder Pho #1 is such a popular dining destination during cold and flu season.<\/p>\n

6 May 2024<\/strong>: Before indulging in a soul-embracing bowl of pho, you’ll want to treat yourself to an appetizer or six. \u00a0Among the most popular are the spring rolls<\/strong><\/em> served with a peanut sauce. \u00a0Transluscent wrappers provide a preview of their contents therein. The thinly wrapped cylindrical casing shows off pink shrimp, \u00a0thin vermicelli noodles and fresh herbs. \u00a0Fresh spring rolls are very healthy–low in fat and calories. \u00a0That includes the rice wrapper. \u00a0Only the peanut sauce is calorie-laden as it’s made with a lot of sugar. \u00a0Still, the spring rolls are a delight to eat.<\/p>\n

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Stuffed Grape Leaves<\/figcaption><\/figure>\n

6 May 2024<\/strong>: Some dishes have a way of transporting us to different cultures and traditions. Among such dishes are stuffed grape leaves<\/strong><\/em>. \u00a0These bite-sized parcels offer a burst of flavors and a rich history that transcends borders. \u00a0Writing for Medium<\/strong><\/a>, Barbara Lawrence explains “Tracing back to ancient times, stuffed grape leaves were enjoyed in the regions of the Mediterranean, Middle East, and Central Asia. The technique of wrapping food in leaves can be attributed to the ancient Persians, Greeks, and Romans<\/em>.” \u00a0The first time you see stuffed grape leaves at a Vietnamese restaurant, you might be a bit confused. \u00a0Neither the Persians, Greeks or Romans conquered Vietnam. \u00a0Only grape leaves have done that. Filled with seasoned grilled beef and served with fish sauce, they cn be quite good. \u00a0Alas, during our May, 2024 visit to Pho #1, the grape leaves were desiccated…almost ash-like. \u00a0The grilled beef was similarly dry and stiff.<\/p>\n

6 May 2024<\/strong>: Though I would never badmouth pho, for years I’ve been promoting an alternative with more personality. \u00a0That alternative is B\u00fan b\u00f2 Hu\u1ebf, <\/strong><\/em>a spicy Vietnamese noodle soup that is absolutely addictive and one of the best beef noodle soups in the universe. \u00a0Doesn’t it just make sense that a New Mexican weaned on fiery chile would prefer a soup with a personality similar to chile? \u00a0Or at least, it’s mostly been my experience that B\u00fan b\u00f2 Hu\u1ebf could be compared favorably to chile. \u00a0Such wasn’t the case during our May, 2024 visit to Pho #1 where the B\u00fan b\u00f2 Hu\u1ebf was an uninspired and insipid bowl that only resembled my favorite Vietnamese soup in appearance. \u00a0I kept hoping and waiting the spicy good stuff would kick in, but for the entirety of finishing the bowl, I was sorely disappointed.<\/p>\n

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Bun Bo Hue<\/figcaption><\/figure>\n

16 August 2009<\/strong>: One of the more popular phos is the #38, the sat\u00e9\u00a0beef noodle soup <\/em><\/strong>which originates in the Mekong Delta in the extreme Southwest part of Vietnam. \u00a0Sat\u00e9 is a roasted chili paste made with garlic, shrimp paste, shallots and other sundry ingredients. \u00a0Sat\u00e9 imparts a heartiness and spiciness to the broth and a fragrance that titillates the olfactory senses. \u00a0Floating atop the broth are cucumber and tomato slices which are softened by the heat of the broth and impregnated with its rich flavors. \u00a0The noodles are thin rice noodles almost too long to wrap your fork around so you’ll be well practiced in the art of slurping by meal’s end. \u00a0This is an excellent soup.<\/p>\n

6 May 2024<\/strong>: \u00a0My Kim doesn’t flit around the menu like a mosquito searching for fresh blood. \u00a0She knows what she likes and she orders it almost every time. \u00a0Her favorite Vietnamese dish is vermicelli with grilled beef, egg rolls and grilled shrimp<\/strong><\/em>. \u00a0She douses the bowl with fish sauce. \u00a0Her very favorite version comes from Saigon City<\/strong><\/a> in her estimation the best Vietnamese restaurant in the city. \u00a0In a tone reminiscent of the 1988 United States vice presidential debate where Democrat nominee Senator Lloyd Bentsen scolded Republican nominee Senator Dan Quayle with “Senator, you’re no Jack Kennedy<\/em>,” my Kim decried a similar sentiment about her dish. \u00a0She broke down every element of Pho #1’s dish and explained why it wasn’t as good as Saigon City’s version. \u00a0I’ll spare you the details.<\/p>\n

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Vermicelli with Egg Rolls, Pork and Shrimp<\/figcaption><\/figure>\n

Lest I leave you with the impression that sensational soups and the aforementioned seven courses of beef are Pho #1’s sole claim to excellence, fewer than a quarter of the more than one hundred items on the menu are soup. \u00a0The menu includes a nice selection of rice dishes served with Jasmine rice, vermicelli bowls and chicken and beef entrees as well as several chef’s specials. \u00a0One thing I’ve discovered about Vietnamese menus is that they don’t aptly describe the deliciousness of the item you order. \u00a0That’s best left to gourmet high-end restaurants whose colorful descriptions don’t always measure up.The menu doesn’t so much describe each entree as it does name it.<\/p>\n

For example, #78 on the menu is listed simply as “stir-fried soft or crispy egg noodles with beef, chicken or seafood<\/strong><\/em>.” \u00a0That’s hardly inspirational, but one bite and you will<\/em> be inspired. \u00a0My Kim has a passion for crispy egg noodles which are reconstituted in a sweet and savory brown sauce and topped with vegetables. \u00a0She’s had this entree at every Vietnamese restaurant in town which offers it and considers Pho #1’s rendition the very best in Albuquerque. \u00a0I’m inclined to agree. \u00a0The flat egg noodles are delicious in both their crispy or reconstituted versions and the sauce is simply fabulous. \u00a0It’s more sweet than savory, but with a pronounced hint of garlic. \u00a0The vegetables are perfectly prepared, just beyond the al dente stage so that they have a fresh and crispy texture and flavor.<\/p>\n

\"Sate
Sate Beef Noodle Soup<\/span><\/figcaption><\/figure>\n

Several years ago, the Beef Council hired deep-voiced actor Robert Mitchum, a paragon of manliness, to voice over its commercials with its slogan “Beef: It’s What’s For Dinner<\/em>.” \u00a0In Vietnam, seven courses of beef are what’s for wedding feasts. \u00a0Not so in Albuquerque where two Vietnamese restaurants–Pho #1 and Pho Linh<\/a><\/strong>–make seven a lucky number every day of the week by offering seven delicious courses of beef. \u00a0As of May, 2024, the seven courses offering is just shy of $80. \u00a0It serves two. \u00a0I couldn’t convince our server to prepare it for only me (my Kim doesn’t like several of the beef dishes).<\/p>\n

Before your first course is served, a bowl of uniquely wonderful fish sauce is brought to your table, but unlike the semi-clear fish sauce served elsewhere, Pho #1’s is a brackish brown with a pronounced peanut taste and includes julienne carrots, jicama and chile. It’s the fish sauce preferred by Asians (at heart) like me.Next to your table is a large bowl of greens which includes jalapenos, mint, thinly sliced green apples, lettuce leaves, cucumbers and vermicelli noodles. A bowl of hot water and several spring roll wrappers accompanies the greens along with a “not yet” warning from the wait staff.<\/p>\n

\"Stir-fried
Stir-fried crispy egg noodle with beef and onion<\/span><\/figcaption><\/figure>\n

The first two courses you can actually consume are foreplay for your taste buds: grilled Hawaiian loaf leaf beef<\/em><\/strong>\u00a0 and grilled beef wrapped with pickle onion<\/strong><\/em>. Both have the consistency and look of sausage links but with unique taste combinations of sweet, spicy and slightly tart that will heighten your anticipation for the next courses. \u00a0The next two courses–fondue-style beef<\/strong><\/em> and sliced beef marinated in lemongrass and spices<\/strong><\/em>–are prepared at your table. A nimble fingered waitress will then teach you to craft spring rolls with the aforementioned greens, spring roll wrappers and the thinly sliced beef. You might never have better spring rolls and even if they fall apart on your hands, the residual aromas will linger pleasantly on your hands and on your olfactory memories.<\/p>\n

The fifth course features razor thin slices of raw tenderloin and onion<\/strong><\/em> tossed with lime, crushed peanuts and basil. It may have been my favorite of the seven courses–even without drenching it in fish sauce–and is very similar to the beef Capriccio served at the incomparable Cyclo<\/a><\/span><\/strong> in Chandler, Arizona. \u00a0The sixth course is a steamed beef paste\/meatball<\/strong> mixed with glass noodle and spices. The glass noodle has the consistency and look of a white pork rind but with a far superior taste while the beef paste\/meatball will blow you away. It’s not the most attractive looking beef you’ll ever see, but beyond its lack of esthetics, it is a fabulous beef mound.<\/p>\n

The last course, beef congee<\/strong>, is reminiscent of a the New Mexican entree arroz con pollo (rice with chicken) both in taste and consistency. It is our least favorite of the seven courses, but was still a wonderful way to end a meal. \u00a0It’s especially warming in the winter or on a rainy day.<\/p>\n

Naturally you’ll want to wash down a delicious meal at Pho #1 with one of the restaurant’s outstanding shakes: avocado, jackfruit, green bean (yes, that’s green bean), pineapple, and strawberry. \u00a0Durian, the world’s stinkiest fruit is no longer available in shake form.<\/p>\n

Albuquerque is blessed to have several outstanding Vietnamese restaurants. \u00a0It’s disputable which one really is number one in the hearts, minds and appetites of Duke City diners, but one thing’s for sure–trying to figure out which one reigns supreme is a delicious adventure.<\/p>\n

Pho #1<\/strong>
\n414 San Pedro, S.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 268-0488
\nFacebook Page<\/a>
\nLATEST VISIT<\/strong>: 6 May 2024
\n# OF VISITS<\/strong>:4
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Special Seven Courses of Beef, Durian Shake, Pineapple Shake, Stir-fried crispy egg noddle with beef and onion, Sate Beef Noodle Soup<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Beef. \u00a0How do I love thee? Let me count the ways. I love thee to the depth and breadth and height my pho spoon can reach. Okay, I’m no Elizabeth Barrett Browning, but if I were to count the ways I love beef, the count might stop at seven–as in the special seven courses of beef offered at Pho #1. \u00a0Serving \u00a0the Duke City for more than two decades, Pho #1 makes an audacious claim by virtue of its name but it’s a claim with which loyalists will agree. \u00a0It’s an International District gem that continues to thrive in a neighborhood some diners eschew. With more than one-hundred items on the menu–not including the seven courses of beef–Pho #1 offers…<\/p>\n","protected":false},"author":1,"featured_media":66754,"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":[440,141,5631,50],"tags":[3963,801,3967,1428,768,3062,800,2351,3966,3964,1888,3962,3965,905],"class_list":["post-362","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-new-mexico","category-very-good","category-vietnamese","tag-beef-noodle-soup","tag-bun-bo-hue","tag-crispy-egg-noodles","tag-egg-rolls","tag-international-district","tag-peanut-sauce","tag-pho","tag-san-pedro","tag-sate-beef-noodle-soup","tag-seven-courses-of-beef","tag-spring-rolls","tag-stuffed-grape-leaves","tag-the-adventurers-choice","tag-vermicelli"],"yoast_head":"\nPho #1 - Albuquerque, New Mexico - 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=362\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pho #1 - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Beef. \u00a0How do I love thee? Let me count the ways. I love thee to the depth and breadth and height my pho spoon can reach. Okay, I’m no Elizabeth Barrett Browning, but if I were to count the ways I love beef, the count might stop at seven–as in the special seven courses of beef offered at Pho #1. \u00a0Serving \u00a0the Duke City for more than two decades, Pho #1 makes an audacious claim by virtue of its name but it’s a claim with which loyalists will agree. \u00a0It’s an International District gem that continues to thrive in a neighborhood some diners eschew. 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Okay, I’m no Elizabeth Barrett Browning, but if I were to count the ways I love beef, the count might stop at seven–as in the special seven courses of beef offered at Pho #1. \u00a0Serving \u00a0the Duke City for more than two decades, Pho #1 makes an audacious claim by virtue of its name but it’s a claim with which loyalists will agree. \u00a0It’s an International District gem that continues to thrive in a neighborhood some diners eschew. 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