{"id":56267,"date":"2026-03-03T00:02:38","date_gmt":"2026-03-03T06:02:38","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=56267"},"modified":"2026-03-31T19:58:31","modified_gmt":"2026-04-01T01:58:31","slug":"saigon-city-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=56267","title":{"rendered":"SAIGON CITY – Albuquerque, New Mexico"},"content":{"rendered":"
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Saigon City Opened Its Doors in October, 2020<\/figcaption><\/figure>\n

NOTE<\/strong><\/span>:\u00a0 Saigon City shuttered its doors on 31 October 2025 to allow the owners to take a much-needed vacation.\u00a0 It reopened on 12 January 2026.\u00a0 During the time away, Shawn negotiated an extension to the lease which will keep Saigon City at its familiar location.\u00a0 For that, regulars at this outstanding Vietnamese restaurant are elated.<\/p>\n

My brother in blogging Ryan Cook describes his first day in Vietnam<\/strong><\/a>: “So, my first stop in Vietnam was the capital, Hanoi. My honest first impressions\u2026 what the hell have I let myself in for. Seriously\u2026The roads are chaos! The ride from the airport to the hostel was basically 40 minutes of holding my breath and cringing. How someone wasn\u2019t killed in front of my eyes was a miracle! However, this is something you later don\u2019t even bat an eyelid at after a day or two. Throughout the country, the roads are all complete lawless chaos\u2026BUT it works! Everyone is so insane on the road, the chaos works. I did not see a single accident in my entire journey \u2013 thank God<\/em>!”<\/p>\n

“What the hell have I let myself in for<\/em>” was precisely my sentiment each of the four times I visited Saigon Far East <\/strong><\/a>on San Pedro.\u00a0 That sentiment was expressed more colorfully by some of my dining companions, the few who mustered the courage to join me there.\u00a0 To put it kindly, Saigon Far East was situated in a rather “divey” location in an area frequented by “down on their luck” types.\u00a0 Though that area is officially designated the “International District,” a lot of people still refer to it as the “Combat Zone” because a disproportionate amount of the city\u2019s crime–especially violent crime–occurs in that area.<\/p>\n

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Colorful Ambiance<\/figcaption><\/figure>\n

Established in 1987 during kinder, gentler days, Saigon Far East was one of the city’s very first Vietnamese restaurants.\u00a0 From the onset, its location challenges were exacerbated because it was ensconced in a windowless building lacking a prominent street-facing storefront.\u00a0 Despite these challenges, the restaurant acquired a faithful following of loyal patrons–particularly employees of the Veterans Administration, Lovelace Hospital, Kirtland Air Force Base and the New Mexico Air National Guard.\u00a0 These stalwart diners frequented Saigon Far East for some of the very best Vietnamese food in New Mexico…and to be served by Kim.<\/p>\n

If you’re wondering why a restaurant that shuttered its doors for good in October, 2020 would feature so prominently on a review of a “new” restaurant, Maya Angelou expressed it this way: “If you don’t know where you’ve come from, you don’t know where you’re going<\/em>.”\u00a0 Saigon Far East is where Saigon City came from.\u00a0 Where it’s going…well, the sky’s the limit.\u00a0 Saigon Far East didn’t just change its name.\u00a0 It relocated to a popular business and technology hub in a heavily trafficked area while retaining–even expanding–the menu that made it such a highly acclaimed restaurant.<\/p>\n

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Kim, the Heart and Soul of Saigon City and Your Guide to a Fabulous Meal<\/figcaption><\/figure>\n

As we approached Saigon City in its new 25 The Way home, we couldn’t help but comment about how much safer we felt in the modern business complex than we ever did approaching Saigon Far East.\u00a0 That feeling of safety gave way to awe and wonder at a striking dining room awash in color.\u00a0 Shawn, the restaurant’s effusive owner, could not have been prouder of and happier with his restaurant’s new home. More so, he relishes the opportunity to welcome guests who would not otherwise have enjoyed his culinary fare.<\/p>\n

No matter how ominous and foreboding Saigon Far East’s surroundings may have been, any trepidation you may have been experiencing dissipated once you were welcomed by the lovely Kim, the face of the restaurant since 2008. A petite lady with boundless energy and mile-a-minute speech cadence, Kim has an intimate knowledge of the menu and can be counted on for recommending something great (although I surmise that\u2019s an easy task with a menu as broad-reaching.) Seeing her at Saigon City, we were assured of a great visit, not just a great meal.<\/p>\n

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Chef-Owner Shawn, Server Extraordinaire kim and Their Daughter Brianna<\/figcaption><\/figure>\n

For our inaugural visit, we had the pleasure of dining with Jeff and Ana Chefetz,\u00a0 long-time friends of Gil’s Thrilling…and bearers of a last name some culinary professionals would kill to have.\u00a0 Jeff and Ana had visited Saigon City the previous Saturday and were eager to enjoy another terrific meal. \u00a0 With a multi-page menu listing well over a hundred items, deciding what to order is not an easy task (ergo you should ask Kim for recommendations). Several new items, including banh mi, are welcome additions. Sadly, durian shakes did not make the final cut.<\/p>\n

Appetizers<\/strong><\/h1>\n
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Stir Fry Green Mussels in Basil and Garlic Sauce<\/figcaption><\/figure>\n

7 November 2020<\/strong>: During their premier visit, Jeff and Ana fell in love with the stir fry green mussels\u00a0<\/strong><\/em>in a basil and garlic sauce, an old favorite of mine from Saigon Far East.\u00a0 Jeff especially enjoyed the basil and garlic sauce–so much that he talked his server into parting with a cupful of the enchanting elixir so he could use it on scallops the following day. It is indeed a magical sauce, one that elevates the mussels to rarefied air.\u00a0 Six slurpalicious mussels per order might not be enough for even the happiest of married couples.\u00a0 You’ll want six for yourself.<\/p>\n

7 November 2020<\/strong>: While just about every Vietnamese restaurant offers both deep-fried imperial rolls and fresh spring rolls.\u00a0 Saigon City lists five different rolls, two of which are fried.\u00a0 Almost invariably, our preference at Vietnamese restaurants is for spring rolls<\/strong><\/em> in spring and summer and deep-fried imperial rolls in fall and winter.\u00a0 During this visit, we were mistakenly served spring rolls, but they were so good we couldn’t complain.\u00a0 Two translucent rice wrappers encased rice vermicelli noodles, fresh herbs, shredded lettuce and grilled pork.\u00a0 The ingredient shining most brightly was the grilled pork marinated in a sweet-savory ambrosia then grilled to a smoky, caramelized consistency.<\/p>\n

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Spring Rolls<\/figcaption><\/figure>\n

7 November 2020<\/strong>: An episode of Friends<\/strong><\/a> in which Joey Tribbiani urinated on Monica\u2019s jellyfish sting contributed to an inaccurate myth about jellyfish, the sting of which should be treated only with vinegar. Another myth is that jellyfish aren\u2019t edible. Don\u2019t ever tell Shawn, Kim or anyone at our table that jellyfish aren\u2019t edible. Not only that, they\u2019re delicious\u2026or at least the way they\u2019re prepared at Saigon City where you’ll find them in a dish featuring finely shredded jellyfish<\/strong><\/em> with shrimp in a finely boiled pork salad of carrots, daikon, onions and cilantro.<\/p>\n

An artistically arrayed plate featured a mound of the jellyfish, shrimp and boiled pork salad is partially encircled by six shrimp chips<\/strong><\/a> (which resemble packing material) and small plates of finely minced peanuts and nuoc mam cham (fish sauce).\u00a0 Much as we might have done with Ritz crackers, we heaped the salad onto the shrimp chips, sprinkled on some peanuts and liberally doused the chips in the fish sauce.\u00a0 It would have made a delightful party starter.\u00a0 By itself the jellyfish would have been rather bland, maybe with just a tinge of saltiness.\u00a0 In concert with all other ingredients on this salad, it’s just another element in a composite of deliciousness.<\/p>\n

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Shredded Jelly Fish With Shrimp and Finely Boiled Pork Salad<\/figcaption><\/figure>\n

27 March 2021<\/strong>:\u00a0 There’s a rather persistent myth that holds it is impossible to eat quail every day for a month.\u00a0 While that myth has been dispelled on numerous occasions, to some people that myth is God’s truth–literally.\u00a0 The genesis of the notion that you can’t eat quail every day for a month is an Old Testament passage from Numbers 10:35 – 11:29: ” The children of Israel, having become tired of eating manna, demanded flesh to eat. God then gave them quail, but with this warning: “Ye shall not eat one day, nor two days, nor five days, neither ten days, nor twenty days; but even a whole month, until it come out at your nostrils, and it be loathsome unto you: because that ye have despised the Lord which is among you<\/em>…”<\/p>\n

Quail meat has long been considered quite the delicacy. It’s tender, juicy, and (at least to me) much more flavorful than chicken.\u00a0 Alas, it’s on the pricey side and not all that common save for at upscale fine-dining establishments–or a great Vietnamese restaurant such as Saigon City.\u00a0\u00a0 One of the other problems with quail is that portion sizes tend to be rather small.\u00a0 The children of Israel would have to eat quite a few of them to get their fill.\u00a0 Saigon City’s honey-grilled quail\u00a0<\/strong><\/em>is an exemplar of huge flavors, tiny food.\u00a0 Gnawing on the bony carcass yielded very little actual meat.\u00a0 What meat we were able to extricate was absolutely delicious, but left us wanting more.\u00a0 No matter how good it is, we don’t think we want to try eating quail for an entire month.<\/p>\n

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Honey Grilled Quail<\/figcaption><\/figure>\n

17 April 2021: <\/strong>The Oxford Dictionary defines an imperial roll as “noun. North American. (In Vietnamese cookery) a snack or appetizer typically made from minced pork, chopped shrimp, and sliced vegetables, rolled up in rice paper and deep-fried<\/em>. \u00a0It also explains that its origin was in the “1970s; earliest use found in The New York Times<\/em>.” \u00a0What the dictionary doesn’t explain is whether the genesis of the name is Vietnamese or something contrived by the New York Times. \u00a0Those of us fascinated with the provenance of foods are left to wonder why the name “imperial roll.” \u00a0It’s something I’ve pondered since the 1990s when I spent quite a bit of time in San Francisco.<\/p>\n

While I didn’t leave my heart in San Francisco, I did leave the Golden Gate City wondering where the term “imperial roll” really originated and why that name was bequeathed to what is essentially an egg roll. It’s likely the term is a back-handed reference to the French occupation of Vietnam, but who knows. \u00a0It’s very easy to concede that an imperial role is an egg roll better than you’ll find in most Chinese restaurants. \u00a0In Albuquerque, the best we’ve found has been from Saigon Restaurant<\/strong><\/a> with no contenders coming close. \u00a0During our April, 2021 visit to Saigon City, we finally found a restaurant whose imperial rolls are on par with those of Saigon Restaurant (no relation).<\/p>\n

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Left: Shredded Pork and Pork Skin Spring Roll; \u00a0Right: Imperial Rolls<\/figcaption><\/figure>\n

At Saigon City, translucent rice wrappers are rolled around a small portion of rice vermicelli, raw vegetables and fresh herbs (Vietnamese basil, lettuce and mint) with grilled pork served with a peanut sauce.\u00a0 That peanut sauce is one of the few things on Earth that can pry us away from the fish sauce.\u00a0 It’s a creamy, sweet and piquant concoction that elevates simple peanut butter.\u00a0 At two per order, you might want to consider two orders or risk regret.<\/p>\n

26 July 2021:\u00a0\u00a0<\/strong>It’s a given that Vietnam’s most iconic dish is pho and that banh mi is probably the next Vietnamese dish soon to become a mainstream favorite.\u00a0 The third most recognizable dish from the Land of the Blue Dragon is probably the ubiquitous spring roll (g\u1ecfi cu\u1ed1n).\u00a0\u00a0As with all spring rolls<\/strong><\/em>, their origin is Chinese and were named because they were originally filled with seasonal spring vegetables.\u00a0 Strictly speaking, spring rolls are fresh rolls made with rehydrated rice paper that becomes somewhat transparent, providing a preview of the ingredients with which they’re stuffed.<\/p>\n

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Spring Roll with Peanut Sauce<\/figcaption><\/figure>\n

As at Saigon Restaurant, Saigon City’s version of an imperial roll<\/em> is deep-fried so that a crispy cigar-shaped wrapper gives way easily to luscious fillings that leave diners very happy, especially when dipped into the restaurant’s fish sauce (some of the very best in the city). \u00a0At only two per order, you’ll probably want two or three orders just to keep peace in your family. \u00a0If spring rolls are your preference, the bi cuon<\/em> (finally cooked shredded pork and pork skin roll) are among the best you can find. \u00a0The pork is imbued with the same seasonings and smoky flavor of the grilled pork while the crispy pork skin roll lends a textural contrast. \u00a0As with the imperial rolls, an already good thing is made even better with that fantastic fish sauce.<\/p>\n

8 May 2021:\u00a0Serious Eats<\/a><\/strong> contends that “Frozen dumplings can be flavorful, satisfying, and almost indistinguishable from fresh ones, especially when you cook them properly. Then again…they can also suck. You know what I’m talking about\u2014those sad, bland, plastic-skinned, mushy paste-filled specimens that give dumplings a bad name<\/em>.” \u00a0 Add “piteous salt-bombs and droopy fall-apart copycats” and you’ve pretty well synopsized our experienced with store-bought frozen dumplings. \u00a0Sure they’re convenient and require just a modicum of skill to prepare, but we’d much rather pay for hand-made dumplings pleated and pinched to perfection.<\/p>\n

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Dumplings<\/figcaption><\/figure>\n

Not surprisingly Saigon City serves some of the very best dumplings in the state: six per order\u00a0pillowy parcels of savory stuffing sheathed in thin dough and pan-fried to smoky, mouth-watering, crescent-shaped deliciousness. \u00a0The dumplings are offered with a soy-based sauce in which we’d ordinarily drench the dumplings, but the house fish sauce is so much better. \u00a0Just ask and the gracious and energetic Kim will ferry over a decanter of the stuff to your table. \u00a0You might just find yourself purchasing a container to take home. \u00a0As with the dumplings, store-bought fish sauce just doesn’t cut it.<\/p>\n

1 March 2026: \u00a0<\/strong>It may seem dichotomous that\u00a0cultures from some of the world’s hotter climates enjoy extremely piquant foods (unlike Northern European cultures of yore). You need look no further than traditional Latin American, Indian, African and Southeast Asian food to get my point. \u00a0Ironically, cravings for painfully piquant foods seem to increase during the hottest summer months. \u00a0Science (and common sense) has shown that spicy foods cool you down. \u00a0Initially your forehead may sweat, but relatively quickly you’ll feel better. \u00a0The scientific term gustatory hyperhidrosis<\/em> (also known as gustatory sweating) explains why. \u00a0When eating piquant food, your body temperature increases in its attempt to match the outside temperature. \u00a0This results in an increase in blood circulation and sweating. Sweat helps the body cool down by producing fluid that evaporates from our skin. A sauna produces a similar effect although the process is different.<\/p>\n

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Papaya Salad<\/figcaption><\/figure>\n

One of Southeast Asia’s most potent, piquant and pleasing cooling agents is papaya salad<\/strong><\/em>, a dish enjoyed in such wellsprings of humidity as Thailand, Laos and Vietnam. \u00a0 There are similarities in the papaya salad of each nation, but the subtle differences are what make each version absolutely delicious–especially during balmy summer days. \u00a0Among the differences is the variation in the flavor profiles of sweet, sour, piquant and pungent. \u00a0Saigon City’s version is brash and daunting even before you add the Thai chili emboldened fish sauce. \u00a0They may be small, but those chilis pack napalm in every bite. \u00a0A bowl of crushed peanuts is provided, probably to quell the fire on your tongue. \u00a0Also accompanying this papaya salad are several shrimp chips (resembling Styrofoam packing material). \u00a0Use them to construct papaya salad sandwiches for a surprisingly delicious twist.<\/p>\n

2 April 2022<\/strong>: London’s Daily Mail describes the dragon chickens<\/strong><\/a> (Dung Tao Chicken) of Vietnam as “bizarre birds with thighs that would give Beyonce a run for her money.” \u00a0 Prized for their delicious meat and massive thighs, the dragon chicken is among the most expensive poultry in the world. \u00a0They’re a delicacy in Vietnam, once bred exclusively for the country’s royal family. \u00a0Though the chicken wings<\/strong><\/em> at Saigon City aren’t nearly as large as the dragon chicken’s luscious gams, they’re huge in terms of flavor–with or without the spicy sauce. \u00a0Saigon City can prepare these deep-fried beauties either way (my Kim prefers them in their natural crispy golden state). \u00a0The spicy sauce is everything that’s wondrous about Vietnamese food, especially the ability to take sundry complementary ingredients and meld them into a cohesive multi-note orchestra that titillates your taste buds. \u00a0These are among the very best chicken wings in the Duke City area.<\/p>\n

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Chicken Wings<\/figcaption><\/figure>\n

Phos, Soups & Stews<\/strong><\/h1>\n

7 November 2020<\/strong>: Letting a dreary day dictate my entree, there was only one choice for me–a comforting, soul-warming swimming pool-sized bowl of beef stew<\/strong><\/em>.\u00a0 This is one of those dishes that transcends culinary cultures.\u00a0 In fact, you might find it reminiscent of caldo de res, the traditional Mexican beef soup made with juicy, fall-apart pieces of succulent beef shank and satisfying hunks of flavorful veggies all jostling for space in a delicious broth.<\/p>\n

The vegetables on Saigon City’s version are carrots, onions, scallions and one seemingly out-of-place large lettuce leaf.\u00a0 Unlike caldo de res, this stew unabashedly showcases tripe.\u00a0 On its own the tripe has a mild flavor, but it absorbs the flavor of the broth very well and it’s the broth that makes this stew so delicious.\u00a0 Redolent with lemongrass, star anise and cinnamon, it’s swoon-worthy.\u00a0 So are the noodles that make this stew wholly unique.<\/p>\n

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Beef Stew<\/figcaption><\/figure>\n

31 December 2021: <\/strong>Chef and television personality Eddie Huang believes “Soup dumplings, sitcoms, one-night stands–good ones leave you wanting more<\/em>.”\u00a0 Considering all the hats he’s worn–author, chef, restaurateur, food personality, producer, and attorney–he probably enjoys one-night stands with dumplings while watching a sitcom.\u00a0 As summer approaches the Land of Enchantment, we’ve been increasingly on a soup dumplings-kick.\u00a0 Soon it’ll be too hot to eat soup…and yeah, we know that when you eat something hot, you body’s receptors take note and your brain tells your body it needs to cool down, and your internal temperature regulators kick in.\u00a0 We’d rather eat soup when it’s cold outdoors.<\/p>\n

Saigon City offers two sizes of its wonderful dumpling soup<\/strong><\/em>, but even the smaller size is big enough to share.\u00a0 It’s replete with fresh and aromatic vegetables–scallions, cilantro, Napa cabbage and green onions–swimming in a delicious light broth with a handful of dumplings stuffed with pork.\u00a0 It’s comforting and savory with a simmer-all-day flavor that permeates the large, pillowy dumplings.\u00a0 This dumpling soup is exactly as you’d imagine Vietnamese comfort soup would taste.\u00a0 It’s one of the very best we’ve ever had. \u00a0Make that THE best we’ve ever had!<\/p>\n

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Dumpling Soup<\/figcaption><\/figure>\n

27 March 2021:\u00a0 <\/strong>Saigon City’s menu provides detailed descriptions of its dishes, some of which include a bit of history.\u00a0 For example, the menu indicates Hu Tieu Trieu Chau<\/strong><\/em> actually originated in China, but when introduced in Vietnam, quickly became one of the most popular soups in the country. \u00a0 Don’t dare describe Hu Tieu as a “pho.” \u00a0 While both Hu Tieu Trieu Chao and pho are both made from rice noodles, Hu Tieu noodles are thinner and chewier.\u00a0 And while beef is the meat used in pho, the protein of choice in Hu Tieu is pork, shrimp and crab. While pho may be the preferred soup in Hanoi, Saigon and the Mekong Delta region favor Hieu Tieu. It stands to reason Saigon City would serve an outstanding bowl of the soup so popular in its namesake Vietnamese city.<\/p>\n

As further described on the menu, the Hu Tieu Trieu Chau at Saigon City is “a tasty and truly flavorful bowl of soup carefully prepared with a combination of awesome broth, prawn shrimp, Peking duck, quail egg, fish boil and crab.\u00a0 Served with Asian donut<\/em>.”\u00a0 Saigon City had me at Peking duck though every other component was nearly as enticing. Writing for the Los Angeles Times, Andrea Nguyen described Hu Tieu as “a riot of colors, flavors and textures that\u2019s hard to corral.” It may be hard to corral, but it’s easy to luxuriate in its deliciousness. It’s an absolutely wonderful soup, a terrific alternative to pho. The “Asian donut,” by the way is a cylindrically shaped donut with an airy and soft hollow interior and savory (not sweet) flavor. It’s served with a pleasantly piquant chili oil, a superb accompaniment to the Hu Tieu.<\/p>\n

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Hu TieuTrieu Chau<\/figcaption><\/figure>\n

17 April 2021: \u00a0<\/strong>Not all of Saigon City’s vermicelli dishes are of the type that most westerners would consider a salad. \u00a0You know–vermicelli noodles, fresh herbs, cucumber, bean sprouts, a protein or two all tossed with a tangy sweet and sour fish sauce. \u00a0Saigon City also offers Bun Cari Vit\u00a0<\/strong><\/em>(curry duck with vermicelli noodles served with fresh bean sprouts, cilantro, lime and Vietnamese herb vegetables).<\/p>\n

This is a magnificent soup slash stew replete with fresh vegetables and unctuous duck. \u00a0An icon depicting a chili next to the entree’s name on the menu denotes it’s one of Saigon City’s most piquant dishes. \u00a0We had no idea just how piquant it actually was until our first spoonful left us both sputtering. \u00a0It also left us wanting more, that capsaicin rush you get from hot foods. \u00a0This is one of the very best curry dishes in town.<\/p>\n

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Vermicelli with Duck<\/figcaption><\/figure>\n

8 May 2021<\/strong>: There may come a time when I actually order pho at a Vietnamese restaurant, but that day may be far off. \u00a0Especially if the menu offers B\u00fan b\u00f2 Hu\u1ebf<\/strong><\/em>, a spicy beef noodle soup from the Central Vietnamese city of Hu\u1ebf. \u00a0My friend Tom Molitor traveled to Hu\u1ebf several years ago and had the opportunity to enjoy this enchanting elixir at its locus originis. \u00a0Like me Tom is a fearless diner who \u00a0relishes authenticity.<\/p>\n

With B\u00fan b\u00f2 Hu\u1ebf that means a generous pork hock (like the one pictured below) and congealed pig’s blood. \u00a0Saigon City’s rendition includes the former, but Kim confirmed that the latter just can’t be found in this weird time of pandemic recovery. \u00a0Still, this is a good version of the soup which long ago supplanted pho in my heart.<\/p>\n

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

04 September 2021: \u00a0<\/strong>As a light-skinned Hispanic with no perceptible accent and a name which outside of New Mexico has been mistaken for French, I can’t pretend to ever having experienced real discrimination. \u00a0Not even close. \u00a0Perhaps the closest I’ve come is when a server at a Vietnamese restaurant in San Jose became rather animated that I wouldn’t like Sate, a spicy and fragrant dish bursting with aromatics like lemongrass, garlic and shallots simmered in a beef broth and served over egg or rice noodles. \u00a0She obviously didn’t know me.<\/p>\n

Kim wouldn’t balk if I ordered durian covered tripe. \u00a0She knew I’d love Saigon City’s Hu Tieu Sate<\/strong><\/em> which the menu claims would “make your mouth water and your body sweat as soon as you taste it<\/em>.” \u00a0Saigon City’s version combines “a sate spicy sauce with thin sliced rare beef eye round steaks nicely garnished with cucumbers, tomatoes and crushed peanuts<\/em>.” \u00a0What’s not to love? \u00a0Well, if your taste buds aren’t sealed in asbestos, you might find this soup about as piquant as molten lava laced with jalape\u00f1o. \u00a0That’s the sate sauce, a garlicky, incendiary flavor bomb that gives the Hu Tieu Sate its personality. \u00a0It’s telling that I prefer it to Saigon City’s Bun Bo Hue.<\/p>\n

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Sate<\/figcaption><\/figure>\n

2 April 2022<\/strong>: In his witty discourse Curry: Eating, Reading and Race<\/strong><\/a>,\u00a0 Naben Ruthnum eloquently captured the versatile nature of curry: “Curry isn\u2019t real. Its range of definitions, edible and otherwise, rob it of a stable existence. Curry is a leaf, a process, a certain kind of gravy with uncertain ingredients surrounding a starring meat or vegetable. It\u2019s an elevating crust baked around previously bland foodstuffs, but it\u2019s also an Indian fairy tale composed by cooks, Indians, \u00e9migr\u00e9s, colonists, eaters, readers, and writers<\/em>.”<\/p>\n

It’s not only the Indian Subcontinent for whom curry is regarded so highly as to ascribe it with magical and idealized qualities.\u00a0 Virtually every Southeast Asian country, including Vietnam, names curry as integral to its culinary culture.\u00a0 Saigon City offers only a few curry dishes, the most popular being Com Cari Ga<\/strong><\/em>(boneless chicken sauteed in spicy curry sauce with green bell peppers, onions and carrots).\u00a0\u00a0 Though normally served with steamed rice, I recommend it as a soup with luxurious rice noodles (pictured below).\u00a0 It’s not nearly as sweet or as thick as most Thai curries and its “heat” level is probably about medium, but you can add more jalapenos if you’d like it with more bite.\u00a0 The chicken is thinly sliced and tender.\u00a0 Carrots and bell peppers are wonderfully al dente while the tomatoes were soft and deliciously fresh.\u00a0 This is one of the best curry dishes in New Mexico!<\/p>\n

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Chicken Curry Soup<\/figcaption><\/figure>\n

1 March 2026<\/strong>: Elements of Chinese culinary culture are deeply ingrained in Vietnamese cuisine primarily because of Chinese occupation of Vietnam for more than 1,000 years (111 BC to 939 AD). During this period, the Chinese introduced core elements such as stir-frying, deep-frying, simmering steaming, noodle dishes, soy sauce, and the use of chopsticks. This long period of cultural assimilation blended Chinese techniques with local ingredients, influencing many dishes and ingredients.\u00a0 Vietnam also adopted such Chinese elements as soy sauce, bean curd (tofu), and wheat-based noodles.<\/p>\n

Several dishes on Saigon City’s menu acknowledge China’s contributions to its cuisine.\u00a0 Take for example, Mi Sui Cao<\/strong><\/em> which is described as “A tasty Chinese dumpling served with prawn shrimp, sliced BBQ pork in special broth that will make your day.”\u00a0 There are in fact several dumplings in this dish along with Chinese style barbecue pork.\u00a0 This savory elixir also includes plenty of scallions, leafy greens and even a few pork skins (very reminiscent of American pork rinds).\u00a0 \u00a0A bigger surprise to me were the bamboo shoots which retain their crunchiness even when submerged in the broth.\u00a0 This is yet another superb soup from a superb chef.<\/p>\n

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Mi Sui Cao<\/figcaption><\/figure>\n

Entrees<\/strong><\/h1>\n

7 November 2020<\/strong>: My Kim’s entree selection, as it often is at Vietnamese restaurants was a stir-fried noodle dish in the shape of a crispy, crunchy bird\u2019s nest. Stir-fried doesn\u2019t mean a long, luxurious bath in hot, calorific oil. Instead, the pre-fried noodles are flash fried\u2013just momentarily immersed and quickly extricated from the oil then served with fresh garden vegetables (only white and green onions for my vegetable-adverse bride), grilled pork and a sauce that reconstitutes the noodles.\u00a0 For me, until those noodles are reconstituted the dish is akin to eating crispy, crunchy shoestring fries, but my Kim loves the experience of watching and tasting the transformation of the noodles.\u00a0 It helps, of course, that the grilled pork is delicious meat candy.<\/p>\n

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Stir Fry Crunchy-Soft Egg Noodles with Green Onions and BBQ Pork<\/figcaption><\/figure>\n

27 March 2021: <\/strong>Culinary historians have no definitive answer as to the origin of vermicelli, a slender, long form of noodles.\u00a0 Some contend vermicelli has its genesis in Italy.\u00a0 Others will argue that vermicelli originated in China and was brought to Italy by Marco Polo.\u00a0 As if to differentiate vermicelli from both nations, Italians refer to vermicelli as a “pasta” while Asians categorize vermicelli under the broad heading of “noodles.” There are other differences, chiefly the ingredients from which vermicelli is fashioned. Throughout Asia, most pasta is made from rice flour while Italy favors wheat flour. Italian pasta tends to be prepared al dente while Asian noodle dishes can be prepared at several different textures.<\/p>\n

When we visit a Vietnamese restaurant, my Kim gravitates toward the section on the menu offering vermicelli dishes. For fresh and invigorating flavors emanating from a deceptively simple dish, there may be nothing better.\u00a0 It all starts with a bed of vermicelli noodles which are topped with a handful of herbs and vegetables–pickled daikon, carrots, cilantro, cucumber–topped with the incomparable grilled marinated pork, crushed peanuts, fried imperial rolls with fish sauce drizzled atop the entire creation.\u00a0 Saigon City’s grilled pork has “best in the city” qualities while its imperial rolls are every bit as good as those at Saigon Restaurant <\/strong><\/a>(no relation).\u00a0 The fish sauce is served in the same type of decanter churches use for communion wine so you can apply as much of it as you want.\u00a0 Strike a balance between ingredients and fish sauce and you’ve got a dish sure to please.<\/p>\n

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Vermicelli with Grilled Pork and Imperial Rolls<\/figcaption><\/figure>\n

13 June 2021:\u00a0<\/strong>During one particular episode of Anthony Bourdain’s Parts Unknown show on the Travel Channel, the world-reknowned chef and raconteur actually pondered whether or not he could someday make Vietnam his home. \u00a0Fittingly the episode was titled “Vietnam – There\u2019s No Place Like Home.” \u00a0<\/em>For many viewers one of the culinary revelations Bourdain introduced was banh xeo (sizzling crepes). \u00a0Fittingly the word “banh” translates to “cake” in English, and “xeo” is the sizzling sound the crepe makes when being fried in a pan! Bourdain described the dish as \u201ca wonderful mutation of the classic<\/em>\u201d (referring to the French crepe).<\/p>\n

Though we’ve enjoyed banh xeo<\/strong><\/em> (half-moon Vietnamese pork and shrimp crepe with sweet onion, bean sprouts and mushrooms) on many occasions, Saigon City was the first to introduce me to the dish the way it’s supposed to be prepared. \u00a0Honestly, every other version we’ve had has more closely resembled an omelet than a crepe even though omelets are made from beaten eggs and banh xeo is made from basic blend of rice flour, turmeric, and other ingredients. \u00a0It’s easy to imagine the sizzling sound on the pan in which it’s made. \u00a0The crepe is as crispy as well-fried potatoes with all the crusty pieces around the edge. \u00a0Puncture the crisp exterior and inside you’ll find a delicious mix of Vietnamese vegetables, fresh shrimp and grilled pork. \u00a0With or without the enlivening properties of the incendiary fish sauce, this is a banh mi Anthony Bourdain might have enjoyed.<\/p>\n

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B\u00e1nh x\u00e8o (Vietnamese Crepes)<\/figcaption><\/figure>\n

13 June 2021: \u00a0<\/strong>One of the most surprising discoveries we made upon moving back to New Mexico from Mississippi was that Albuquerque had a handful of Vietnamese restaurants as good (or better) than those we had enjoyed for eight years on the Mississippi Gulf Coast and New Orleans. \u00a0May Hong<\/strong><\/a> was our favorite. \u00a0My Kim fell in love with a dish featuring patter noodles which didn’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. \u00a0Suffice to say she’s searched for patter noodles as wonderful as those at May Hong with an enthusiasm similar to the Laginas in their quest for the famous Oak Island treasure. \u00a0Her search may well be over.<\/p>\n

Saigon City’s Banh Hoi Dac<\/strong>Biet<\/strong><\/em> (steamed tiny cooked rice noodle with a combination of grilled shrimp, grilled pork, deep-fried imperial roll and Saigon charbroiled shrimp on a sugar cane) is as good as she’s ever had. \u00a0Yes, even as good as May Hong’s version. \u00a0The steamed rice noodles are prepared in the patter noodle fashion she enjoys so much. \u00a0With the deft touch of a necromancer she fashions the patter noodles into little “sandwiches” stuffed with grilled pork, wrapped in a large lettuce leaf and dipped into the fiery fish sauce. \u00a0It’s somewhat messy, but the combination of grilled pork and fish sauce leaves an “I may never wash these hands again” quality. \u00a0The most interesting part of this dish is the Vietnamese sugar cane shrimp (chao tom). \u00a0Essentially it’s shrimp paste wrapped around sugar cane, both grilled. \u00a0It’s a delicious component of a wonderful combination plate.<\/p>\n

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Banh Hoi Dac Biet<\/figcaption><\/figure>\n

10 July 2021: <\/strong>Although aluminum and cast-iron pots as well as rice cookers may be faster and more convenient ways of preparing rice, the Vietnamese tradition of preparing rice on a clay pot remains very popular in Vietnam. \u00a0 Clay pot rice has long been one of my very favorite dishes for two primary reasons: the rice is served in the vessel in which it\u2019s prepared and it arrives at your table with wisps of steam wafting upward; and because the\u00a0rice at the bottom of the pot becomes caramelized and crispy. \u00a0You practically have to scrape it off with a fork or spoon.<\/p>\n

Reading the menu’s description of\u00a0Com Xao That Cam<\/strong><\/em> (a combination plate of prawn shrimp, sliced beef flank steak, grilled BBQ pork, sliced and boneless chicken saut\u00e9ed with assorted vegetables served with steamed rice in a clay pot), my eyes immediately seemed to target “clay pot” and I assumed this would be a conventional clay pot rice dish. \u00a0While the rice on this dish does collect at the bottom of the pot, it doesn’t caramelize on account of a very piquant soy-Thai chili sauce. \u00a0The rice remains moist throughout, but it may be a while before you get there. \u00a0You first have to make your way through assorted vegetables–bak choy, red and green peppers, pea shoots, broccoli–and a seafood-meat melange. \u00a0It’s an effort well worth the undertaking. \u00a0Every bite is a reward for your effort, a delicious one you’ll enjoy.<\/p>\n

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Com Xao Th\u1ea5p Cam<\/figcaption><\/figure>\n

13 August 2021:\u00a0\u00a0<\/strong>My friend Larry McGoldrick, the famous professor with the perspicacious palate, passed away four days before my Kim and I visited Saigon City and discovered another dish he would have loved.\u00a0 Over the years, my fellow blogger<\/strong><\/a> and culinary cognoscenti and I shared intelligence on where we could find the best (name your favorite food) in the city.\u00a0 One of our very favorite dishes was Singapore Noodles, a dish which actually originated in Hong Kong.<\/p>\n

I will forever regret that Larry and I didn’t get to swap notes on Bun Gao Xao Thap Cam<\/strong><\/em> (prawns, beef flank, BBQ pork, boneless chicken, assorted Vietnamese vegetables, stir-fried with Vermicelli noodles in a slightly spicy curry sauce).\u00a0 With a flavor profile similar to that of Singapore Noodles, Larry would have loved this ish.\u00a0 The assorted vegetables (pea shoots, asparagus spears, julienne carrots, onions, mushrooms and more) were fresh, crispy and a perfect complement to the thin tangle of noodles.\u00a0 The curry was superb, not too sweet or overly savory.\u00a0 Only a handful of restaurants offer Singapore Noodles.\u00a0 Only Saigon City serves a dish just as good, if not better.<\/p>\n

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Bun Gao Xao Thap Cam<\/figcaption><\/figure>\n

10 October 2021<\/strong>: There are dishes on Saigon City’s menu which are written solely in Vietnamese with an English translation directly below them. \u00a0Consider the Com Thit Nuong, Cha Gio Voi Trung Ga Chien, Suon Nuong, Bi<\/strong><\/em>. \u00a0If the menu didn’t tell you this entree is composed of “marinated sliced grilled pork, Vietnamese style pork chop, shredded cooked pork mixed with finely cut pork skin, deep-fried Imperial roll and omelette egg served with steamed rice and garnished with lettuce, cucumbers, tomatoes and pickled carrots<\/em>” \u00a0most of us wouldn’t have a clue what we’re ordering.<\/p>\n

That’s not the case with me \u00a0thanks to the other Kim in my life, the one who guides my ordering at her family’s restaurant. \u00a0She doesn’t even have to tell me “it’s good.” \u00a0<\/em>\u00a0Her credibility with me is implacable. \u00a0Her latest recommendation is a composite of so many delicious elements. \u00a0The Vietnamese style pork chop is marinated in ingredients which give it a flavor profile balancing sweet, smoky and savory notes. \u00a0That’s even before it’s grilled. Shredded pork skin, known as “bi<\/em>” in Vietnamese is\u00a0made from the layer of pig skin and is thinly shredded into very even, jagged slices. The finely cut pork skin provides a chewy texture and unique strong flavor that works well with the other components. \u00a0The “omelette” is really an egg fried over easy. \u00a0Break it open over the steamed rice, add some of Saigon City’s transformative fish sauce and you’ll be one happy diner.<\/p>\n

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Com Thit Nuong, Cha Gio Voi Trung Ga Chien, Suon Nuong, Bi<\/figcaption><\/figure>\n

31 December 2021<\/strong>: \u00a0Kim, one of our very favorite servers in the world, and I play a little game. \u00a0During every visit I painstakingly study the menu in search of a dish I’ve never had. \u00a0When I ask her about it, Kim invariably replies “Oh, I thought you have ordered tha<\/em>t.” \u00a0I then asked her if I’d like the dish. \u00a0Knowing my tastes (and the fact that I’ve loved everything at Saigon City) she says “Of course you’ll like it<\/em>.” \u00a0The number of dishes on the menu I haven’t tried is becoming increasingly scarce–and if I haven’t tried something unique, I’ve tried something very similar to it. \u00a0It surprises both Kim and I that there are still dishes on the compendium-like menu I haven’t tried.<\/p>\n

When we closed out 2021 with a visit to the restaurant we visited more often than any other during 2021, I found a dish heretofore new to me, Com Bo Xao Lan<\/strong><\/em>. \u00a0 The menu doesn’t offer an English translation. \u00a0This dish is a saut\u00e9ed sliced beef flank steak with freshly chopped lemongrass, onion, scallion and Vietnamese chili peppers served with steamed rice and a side of chili sauce. \u00a0To put it mildly, this is the most incendiary dish I’ve had at Saigon City, even more potent than the fiery Hu Tieu Sate. \u00a0After one bite my Kim complained that she was unable to taste anything else. \u00a0Her dish got cold before she was able to resume enjoying it. \u00a0Like most fire-eaters, I wouldn’t admit the dish watered my eyes (after having poured the additional chili sauce) and finished every morsel. \u00a0Like most fire eaters, the endorphin rush made it worth the pain. \u00a0The saut\u00e9ed sliced beef flank and all the complementary ingredients make this a dish I’ll order again. \u00a0Our New Years’ Resolution, by the way, is even more visits to Saigon City in 2022.<\/p>\n

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Com Bo Xao Lan<\/figcaption><\/figure>\n

2 April 2022<\/strong>: By most historical standards, the banh mi is a rather new entrant in the world culinary stage. Its evolution into the revered sandwich we know and love today began in 1859 with the French arrival in Saigon. Along with military occupation, the French brought their c\u2019est delicieux cuisine to Southeast Asia\u2026although to be clear, the colonial rulers never had the benevolent intent of introducing the Vietnamese to their more \u201crefined\u201d cuisine. The French, in fact, initially forbade their subjects from partaking of such stables as bread and meat, believing the Vietnamese diet of fish and rice kept them weak. In time, wealthy Vietnamese who embraced French rule were allowed to purchase sandwiches from expensive bakeries which constructed them on French baguettes (which were too pricey for the poverty classes).<\/p>\n

We\u2019ve been loving banh mi in Albuquerque since at least 1995 when they were called \u201cVietnamese Sandwiches\u201d by the few Vietnamese restaurants (May Hong among them) which served them. That\u2019s sixteen years before banh mi made it to the Oxford English dictionary. \u00a0Today many, if not most, Vietnamese restaurants in Albuquerque offer banh mi on their menus. \u00a0By most accounts, banh mi ranks behind pho as the most popular item on those menus. \u00a0Saigon City offers eight different banh mi. \u00a0My favorite is the Dac Biet<\/strong><\/em>, the combo with its sundry “cold cuts” and fresh veggies. \u00a0It’s a fabulous sandwich.<\/p>\n

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Combo Banh Mi<\/figcaption><\/figure>\n

21 March 2025<\/strong>: In \u00a0Vietnamese, \u201cG\u00e0\u201d means chicken, and \u201cX\u00e0o S\u1ea3 \u1edat\u201d refers to stir-frying with lemongrass and chili.\u00a0 Because ovens aren’t widely available in Vietnam, stir-frying is more convenient for Vietnamese home cooks and chefs.\u00a0 Though grilled chicken lemongrass dishes are common in Vietnamese restaurants across the fruited plain, stir-fried lemongrass chicken<\/strong><\/em> actually\u00a0 boosts heightened boldness from the blend of hot chili and lemongrass, while the grilled chicken stands out with its smoky aroma.<\/p>\n

Shawn serves the lemongrass chicken on a bed of rice in a Vietnamese clay pot, a heavy-bottomed pot that retains heat.\u00a0 The bottom layers of the rice caramelize and acquire a crispy texture.\u00a0 Kim doesn’t like it much (hurts her teeth), but she knew I would.\u00a0 My favorite experience with clay pot dishes has always been the crispy rice at the bottom of the pot.\u00a0 This dish has crispy rice in spades and it’s delightful with the influence of the hot chili, garlic and lemongrass.\u00a0 It’s a very piquant dish not everyone can handle, but if you’re looking for a wonderful stir-fried and clay pot experience, this is the dish for you.<\/p>\n

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G\u00e0 X\u00e0o X\u1ea3 \u1edat<\/figcaption><\/figure>\n

Seafood<\/strong><\/h1>\n

26 July 2021:\u00a0<\/strong>\u00a0While virtually every morsel of every dish we’ve enjoyed at Saigon City has been fabulous, it wasn’t until our seventh visit that I ordered a dish destined to be a proverbial last meal candidate.\u00a0 Fittingly that dish, Ca Catfish Kho<\/strong><\/em> (caramel fish stew) came from the “House Specials” section of the menu.\u00a0 For more than a quarter-century, my very favorite Vietnamese seafood entree has been ginger catfish, especially as prepared first at May Hong<\/strong><\/a> then at Cafe Dalat<\/strong><\/a>.\u00a0 Saigon City’s caramel fish stew is on par, if not more magnificent, than my beloved ginger catfish.<\/p>\n

Despite the “fish stew” portion of its name, this is not a conventional stew (typically a dish with a medley of vegetables and some type of protein cooked slowly in liquid in a closed dish or pan).\u00a0 The “stew” portion of this dish is a caramel sauce tinged with combustible Thai peppers, scallions and other herbs.\u00a0 The protein is catfish, at my request served as two fillets.\u00a0 Because of my ineptitude with chopsticks and other pointy implements (such as forks), Kim (our comely server) “de-boned” the catfish for me much as my mom used to cut my meat when I was a child.\u00a0 She also taught me how to eat the dish so that every bite had a little rice, some catfish and a little of that addictive caramel sauce.\u00a0 That caramel sauce is absolutely fabulous!<\/p>\n

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Caramel Stew Fish<\/figcaption><\/figure>\n

16 November 2021<\/strong>: It’s almost painful for us to espy American diners order sweet and sour anything at gourmet Chinese restaurants (such as Budai<\/strong><\/a>) that pride themselves on authenticity.\u00a0 It’s painful to realize that what passes today as sweet and sour sauce at Asian restaurants across the fruited plain is actually an American aberration..er, creation.\u00a0 Culinary historians believe sweet and sour sauce did originate in China, but it was far from the cloying, tooth-decaying candy apple red slurry served with egg rolls and sundry other dishes at American Chinese restaurants.\u00a0 The first sweet and sour sauce was actually created from a weak vinegar and sugar combination. and its color was yellowish.<\/p>\n

Thankfully the sweet and sour sauce at most Vietnamese restaurants more closely resembles the original (not “Americanized”) sweet and sour sauce.\u00a0 It’s neither boudoir red nor is it saccharine.\u00a0 So if you order the Com Muc Xao Chai Chua\u00a0<\/strong><\/em>(sweet and sour squid saut\u00e9ed with pickled mustard greens), you might be wary of the squid (you shouldn’t be, but…) but you need not worry that your teeth will rot and fall out.\u00a0 Instead, you’ll experience a well-balanced dish that showcases fresh, crisp vegetables (not just pickled mustard greens), fluffy rice and a mild flavor similar to that of shrimp and lobster.\u00a0 The “sweet” component is subtle and subdued, registering far below that of piquant and sour-pickled notes.\u00a0 It’s sweet and sour the way it should be served.<\/p>\n

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Sweet and Sour Squid Saut\u00e9ed with Pickled Greens<\/figcaption><\/figure>\n

5 February 2022<\/strong>: In English, the adjective “shrimpy” is often used to describe something (or someone) small. \u00a0The quality of smallness \u00a0to which shrimpy is ascribed can be either small and cute or derogatory and mean. \u00a0Perhaps contemporary culture may have to rethink using the term “shrimpy” because the fruited plain’s coastal waters have been invaded by gigantic shrimp<\/strong><\/a> (sounds like an oxymoron). \u00a0Massive tiger shrimp, which can eat their smaller American cousins and which can grow to 13-inches long, are native to Asian and Australian waters and have been reported in coastal waters from North Carolina to Texas. \u00a0They’re reputedly delicious and can resemble small lobsters.<\/p>\n

You won’t find tiger shrimp on Saigon City’s menu, but you will find com tom rang muoi<\/strong><\/em> (stir-fried salt and pepper shrimp) with shrimp about as large as you’ll find in these parts. \u00a0More importantly, they’re absolutely delicious (as if you could expect anything less from Chef Sean). \u00a0According to the fabulous Vietnamese food blogger Vicky Pham<\/strong><\/a>, “the prawn is deep fried whole with a light corn starch coating.\u00a0The crispy prawns are then quickly tossed in a hot wok with garlic, jalape\u00f1os, and shallots then sprinkled with salt and pepper<\/em>.” \u00a0As usual, Kim had to show me how to maximize my enjoyment of these fabulous shrimp. \u00a0She advised me to peel them then suck off the seasonings before eating each shrimp. \u00a0This is one of the most piquant dishes at Saigon City, but also one of the very best.<\/p>\n

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Com Tom Rang Muoi (Stir-Fried Salt and Pepper Shrimp)<\/figcaption><\/figure>\n

23 January 2022<\/strong>: Two questions: (1) Doesn’t it stand to reason that the French influence on Vietnamese cuisine may have had a part in the development of a Vietnamese version (or equivalent) of bouillabaisse (a\u00a0traditional Proven\u00e7al fish stew)? \u00a0(2) Would it surprise you to discover that the Vietnamese version may be better than its French counterpart. \u00a0Over the years, I’ve enjoyed bouillabaisse with seafood fresh off the boat so it surprised me to discover that in my 39 years on Planet Earth I’ve never had the Vietnamese(?) equivalent-slash-version. \u00a0Leave it to Saigon City to introduce me to yet another wonderful new dish.<\/p>\n

Compared to such world-renowned Vietnamese noodle soups such as Pho or Bun Bo Hue, Bun rieu<\/strong><\/em> is not as well known, but it may well be the spicy Vietnamese noodle soup you never knew you loved. The word “rieu” translates to “sea foam” and indeed, the seafood mixture on this vermicelli noodle soup does indeed resemble roiling sea foam. \u00a0Add this melange of seafood and complementary ingredients (dried shrimp, dried squid, beaten egg, tomato, fried \u00a0tofu, cooked pork blood and pork hock) to the list of outstanding seafood-based soups. \u00a0You may have noticed that the netful of ingredients includes cooked pork blood and pork hock, two essential components of Bun bo Hue. \u00a0The cooked pork blood lends distinctive notes that go so well with the seafood and tomato broth.<\/p>\n

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Bun Rieu (Vietnamese Tomato and Crab Noodle Soup)<\/figcaption><\/figure>\n

Desserts<\/strong><\/h1>\n

7 November 2020<\/strong>: Saigon City offers three dessert entrees: corn pudding in coconut milk, bananas in coconut milk and mung bean in coconut milk.\u00a0 The common elements in all three is, of course, coconut milk, the rich, viscous liquid brimming with the sweet, floral, nutty flavor of coconut.\u00a0 Coconut milk is prevalent in many Southeast Asian desserts.\u00a0 Our favorite of Saigon City’s three is the corn pudding in coconut milk <\/strong><\/em>served warm.\u00a0 This cozy dessert made with sticky rice, coconut milk, and corn isn’t quite as sweet as you might expect with savory notes from the corn sneaking through.<\/p>\n

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Corn Pudding In Coconut Milk<\/figcaption><\/figure>\n

17 April 2021<\/strong>: Kim, our peripatetic and hyper-energetic server introduced us to a dessert item not on the menu. \u00a0She described it as a banana fritter\u00a0<\/strong><\/em>and indicated is is one of the most popular of all Vietnamese street foods. \u00a0Within the warm, comfy confines of a deep-fried dough shaped oddly like an egg roll is just a hint of banana–not an entire banana or even sliced bananas. \u00a0In fact, it appeared as if the banana was spread onto the top part of the fritter. \u00a0That was good enough for us. \u00a0Too much fried banana can become mushy and off-putting. \u00a0Seeing us enjoy this dessert so much, several other tables followed suit and placed an order for their own banana fritters. \u00a0Let’s hope it catches on and becomes standard on the dessert menu.<\/p>\n

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Deep-Fried Banana Fritters<\/figcaption><\/figure>\n

Saigon City retains all the elements–a comprehensive menu of delicious items, superb service from Kim and an energetic owner committed to providing an excellent dining experience–which made its predecessor one of the best Vietnamese restaurants in New Mexico.\u00a0 If you avoided Saigon Far East because of its location, it’s time to head on over to Saigon City.<\/p>\n

SAIGON CITY<\/strong>
\n4320 The 25 Way Suite 300
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 21 March 2025
\n1st VISIT<\/strong>: 7 November 2020
\n# OF VISITS<\/strong>: 29
\nRATING<\/strong>: Outstanding<\/span><\/strong>–A stand-out; delivers a memorable dining experience through a harmonious blend of exceptional food, attentive service, and consistent quality
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Stir Fry Green Mussels in Basil and Garlic Sauce, Shredded Jelly Fish With Shrimp and Finely Boiled Pork Salad, Spring Rolls, Stir Fry Crunchy-Soft Egg Noodles with Green Onions and BBQ Pork, Beef Stew, Corn Pudding In Coconut Milk, Banana in Coconut Milk, Dumpling Soup, Vermicelli with Grilled Pork and Imperial Roll, Mi Tieu Chau, Dumplings, Bun Bo Hue, Vermicelli with Duck, Banh Hoi Dac Biet, B\u00e1nh x\u00e8o, Papaya salad, Com Xao Th\u1ea5p Cam, Caramel Stew Fish, Sate; Com Thit Nuong, Cha Gio Voi Trung Ga Chien, Suon Nuong, Bi; Sweet and Sour Squid Saut\u00e9ed in Greens
\nREVIEW #1190<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

NOTE:\u00a0 Saigon City shuttered its doors on 31 October 2025 to allow the owners to take a much-needed vacation.\u00a0 It reopened on 12 January 2026.\u00a0 During the time away, Shawn negotiated an extension to the lease which will keep Saigon City at its familiar location.\u00a0 For that, regulars at this outstanding Vietnamese restaurant are elated. My brother in blogging Ryan Cook describes his first day in Vietnam: “So, my first stop in Vietnam was the capital, Hanoi. My honest first impressions\u2026 what the hell have I let myself in for. Seriously\u2026The roads are chaos! The ride from the airport to the hostel was basically 40 minutes of holding my breath and cringing. How someone wasn\u2019t killed in front of my…<\/p>\n","protected":false},"author":1,"featured_media":76566,"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":[440,277,141,561,50],"tags":[802,1831,906,904,908,911,800,907,909,910,905,798],"class_list":["post-56267","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-asian","category-new-mexico","category-rating-outstanding","category-vietnamese","tag-banh-mi","tag-chicken-curry-soup","tag-corn-pudding","tag-dumpling-soup","tag-ginger-lemonade","tag-honey-grilled-quail","tag-pho","tag-saigon","tag-saigon-far-east","tag-stir-fry-green-mussels","tag-vermicelli","tag-vietnamese-cuisine"],"yoast_head":"\nSAIGON CITY - 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=56267\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SAIGON CITY - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"NOTE:\u00a0 Saigon City shuttered its doors on 31 October 2025 to allow the owners to take a much-needed vacation.\u00a0 It reopened on 12 January 2026.\u00a0 During the time away, Shawn negotiated an extension to the lease which will keep Saigon City at its familiar location.\u00a0 For that, regulars at this outstanding Vietnamese restaurant are elated. My brother in blogging Ryan Cook describes his first day in Vietnam: “So, my first stop in Vietnam was the capital, Hanoi. My honest first impressions\u2026 what the hell have I let myself in for. Seriously\u2026The roads are chaos! The ride from the airport to the hostel was basically 40 minutes of holding my breath and cringing. 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