{"id":62256,"date":"2025-11-30T00:01:01","date_gmt":"2025-11-30T06:01:01","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=62256"},"modified":"2026-04-04T13:59:31","modified_gmt":"2026-04-04T19:59:31","slug":"pho-nho-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=62256","title":{"rendered":"Pho Nho – Albuquerque, New Mexico"},"content":{"rendered":"
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Pho Nho Authentic Vietnamese Beef Noodle Soup<\/figcaption><\/figure>\n

Foodies are a passionate–some would say even snobbish–lot. The most passionate among them are sticklers for authenticity and provenance of ingredients and preparation methods. \u00a0The plebeian among us who don’t know quite as much had better not represent inaccuracies as truths (much as politicians do) or even use culinary terms incorrectly lest we be excoriated. \u00a0Tieghan Gerard, a well-intentioned blogger, learned just how passionate savvy foodies can be. Tieghan, the creator of the popular food blog Half Baked Harvest found herself in hot water when she had the audacity to misrepresent a quick noodle soup recipe.<\/p>\n

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Pho Nho on a Busy Sunday<\/figcaption><\/figure>\n

More specifically, she dubbed her recipe “chicken pho,” a faux pas on may levels and for many reasons. \u00a0Readers were quick to point out the recipe was NOT pho, a dish that should never be prepared quickly. \u00a0Strictly speaking, they pointed out, pho is a soup made with beef (although increasingly chicken and vegetarian versions are being made). \u00a0Several steps in the recipe (such as caramelizing the chicken) would never be done in a traditional pho recipe. \u00a0For the most woke among her \u00a0readers, Tieghan’s most grievous mortal sin was in calling her soup “pho,” an unforgivable misappropriation of Vietnam’s most popular and famous dish.<\/p>\n

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

In short order Tieghan changed the name of the dish to “easy sesame chicken and noodles in spicy broth” and issued an apology. \u00a0Her attempts at attenuating the ardor of those who took most umbrage with her mistakes fell on some deaf years. \u00a0One especially passionate reader expressed it this way: “Pho is the ultimate love language in Vietnamese culture. It sits on the stove for hours, simmering in charred spices and herbs like star anise, ginger and cloves. It\u2019s the ultimate comfort food and how we say ‘I love you’ in a culture where those words are rarely said out loud. Tieghan\u2019s ‘pho ga’ was nowhere near that<\/em>.”<\/p>\n

Whoa! \u00a0It’s with the utmost respect and admiration that I approach this review as I try to do with every review published on Gil’s Thrilling.. \u00a0All the Vietnamese friends I’ve made over the years would expect nothing less. \u00a0Like Tieghan, I do have one apology to make. \u00a0That’s to my friend and colleague Tuan Bui with whom my first visit to Pho Nho was supposed to happen. \u00a0Alas, because of a schedule conflict we were unable to meet so joining me instead was another bonafide aficionado of Vietnamese food, my Kim. \u00a0My second visit was with Tuan.<\/p>\n

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Steamed Bao Buns<\/figcaption><\/figure>\n

Pho Nho is the answer to many prayers by aficionados of Vietnamese cuisine living on Albuquerque’s burgeoning northwest quadrant which was previously served by only one other Vietnamese restaurant (Leona Banh Mi<\/strong><\/a>). \u00a0Launched in August, 2022, Pho Nho not only serves a previously deprived area, it serves a menu that should bring in savvy diners from throughout the metropolitan area. \u00a0Pho Nho offers several items you won’t find anywhere else among the nearly fifty Vietnamese restaurants in the area. \u00a0That menu offers mouth-watering excitement pho-natics like me will love.<\/p>\n

According to our lovely server Gwen, “Nho” (there’s an accent over the letter “o”) is a Vietnamese term for “memorable.” \u00a0This is a restaurant that lives up to that term. \u00a0Though fairly nondescript from the outside, it’s pristine and modish–garish orange seating not withstanding. \u00a0To your right as you walk in you’ll espy a glass water wall perpetually bubbling and burbling in a tranquil manner that sets a mood. \u00a0An exhibition kitchen is the source of the enticing aromas which will envelop you. \u00a0The elderly gentleman tending to large metallic pots of boiling broth is the father of owner Vu Tran. \u00a0Vu, an engaging and friendly guy, brags that his father is a master chef.<\/p>\n

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Oxtail Noodle Soup<\/figcaption><\/figure>\n

9 December 2022<\/strong>: There are sixteen appetizers on the menu. \u00a0The egg rolls<\/strong><\/em> are Chinese style,\u00a0a mixture of diced vegetables in a flaky, crispy fried shell (if there were any meats in the egg rolls, they’re not easily discernible). \u00a0As with Chinese egg rolls, these aren’t quite as tightly rolled and packed as Thai or Vietnamese egg rolls. \u00a0All that is well and good, but not so is the accompanying plum sauce. \u00a0These were the first egg rolls we’ve had at a Vietnamese restaurant that didn’t serve fish sauce (n\u01b0\u1edbc ch\u1ea5m) with egg rolls. \u00a0When we asked for fish sauce, we were directed to a condiment cozy where we found a bottle of very salty, somewhat fishy tasting Thai fish sauce. \u00a0Sorry, Pho Nho, it’s just not the same.<\/p>\n

30 November 2025:\u00a0 <\/strong>\u00a0Just a few years ago, had you mentioned “bao buns” many of us probably thought you were talking about a small, round bread roll with butter, a hipster hairstyle, or a person’s buttocks.\u00a0 Today, bao buns are widely known as fluffy, cloud-like buns with a delicious savory or sweet filling.\u00a0 Though they’ve been enjoyed across Asia for hundreds of years (invented in China during the 3rd Century), they’ve only recently become a global culinary trend.\u00a0 The two main components of a bao are the filling and the steamed bread wrapping. The dough for bao buns is typically made from wheat flour, water, sugar, and yeast, and it creates a soft, fluffy texture when steamed.\u00a0 Pho Nho’s steamed bao buns<\/strong><\/em> are made with your choice of filling–marinated pork belly, beef or chicken topped with white onion, mayonnaise, mint and pickled carrots.\u00a0 The “mayonnaise” has the kick of a baby mule.\u00a0 It’s too piquant for my Kim though most New Mexicans will want even more of it.<\/p>\n

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Pork Ribs Noodle Soup<\/figcaption><\/figure>\n

More than many Vietnamese restaurants sporting the term “Pho” on their marquee, Pho Nho is really about pho, the luxurious, umami-rich, earthy broth that has captured the hearts and appetites of Americans. \u00a0Peruse that menu and won’t see a compendium, but a focused, purposeful menu listing a bounty of beef noodle soups, five seafood rice noodle soups (including one with lobster tail) with a beef or chicken broth, four pork noodle soup dishes and one chicken noodle soup. \u00a0The pho menu is prefaced by a statement indicating “Our \u00a0pho noodle soup contains healthy herbs and spices to naturally boost your immune system and speed up your body’s recovery time<\/em>” followed by an ingredient list: “star anise, cloves, cinnamon, cardamom, ginger, onion served with bean sprouts, Thai basil, limes, jalape\u00f1os topped with cilantro, green scallions, sliced onion, ground pepper<\/em>.”<\/p>\n

9 December 2022<\/strong>: Not since traveling to San Jose during my days at Intel have I had oxtail noodle soup. \u00a0Although the notion of oxtail may sound unappetizing and may not be the most attractive protein you’ve ever seen, its flavor is worth getting past its knobby appearance. \u00a0More than anything, oxtail tastes like beef with a deeply rich flavor. \u00a0It’s somewhat similar to a short rib, but more tender and with a silkier texture. \u00a0Pho Nho’s version of oxtail noodle soup<\/strong><\/em> is served in a gleaming stainless steel bowl brimming with wide, flat noodles, cilantro, onions and four gnarled ox tails. \u00a0Extricating the unctuous meat is an easy task on account of just how tender the meet is. \u00a0Not to mention how absolutely delicious oxtail swimming in beef broth can be.<\/p>\n

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Beef Marrow Soup<\/figcaption><\/figure>\n

9 December 2022<\/strong>: My Kim had an equally rare (in Albuquerque) pho–pork ribs noodle soup. \u00a0We were handed a pair of scissors with which to separate the five meaty (porky?) ribs. \u00a0Each rib is replete with tender, unctuous, sinfully good meat. \u00a0The meat is reminiscent of the beef you’ll find in a great Mexican caldo de res (beef stew) for its tender, umami-rich, deeply earthy flavor. \u00a0Pork ribs noodle soup<\/strong><\/em> is the essence of pho, the beef noodle soup carnivorous foodies dream about. \u00a0Globules of glistening fat testify to the influence of the fatty, meaty, absolutely delicious pork ribs.<\/p>\n

Perhaps the most intriguing entree on the menu is satay oxtail hotpot for two served with served with two types of noodles (egg noodles or rice noodles), vegetables, mushrooms, herbs and special sauce. \u00a0If you’ve never had a hotpot dish, you might want to review my review of \u00a0Zu Hot Pot<\/strong><\/a>. \u00a0It’s a seventy dollar indulgence (not counting the cost of add-on proteins which are ten dollars each. \u00a0More beef ribs and extra oxtail go for a bit more. \u00a0Sine Pho Nho’s launch in 2022, the menu has expanded significantly.\u00a0 That menu is on par with that of most Vietnamese restaurants in the Duke City.\u00a0 You’ll find a number of banh mi (listed on the menu as Vietnamese Baguettes), vermicelli dishes, steamed and fried rice and much more.\u00a0 Predictably pho takes center stage.<\/p>\n

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Satay Oxtail Hotpot<\/figcaption><\/figure>\n

16 December 2022<\/strong>: “Humans have been enjoying delicious and nutritious animal bone marrow for centuries. It has a sweet, rich taste and a hearty texture, and is used mostly to flavor broths and soups. Recently, it has become a main course item at gourmet restaurants around the world. As bone marrow has gained popularity in top kitchens around the world, scientists and doctors have begun to take a closer look at the following health benefits it presents. Bone marrow is full of collagen, which improves the health and strength of bones and skin. It is also rich in glucosamine, a compound that helps against osteoarthritis, relieves joint pain, and reduces inflammation in the joints.<\/em>”<\/p>\n

If you think the previous paragraph came from one of the food blogs I scour, think again. \u00a0It actually came from Web MD\u00a0<\/strong><\/a> which makes a lot of sense since the focus of the article is mostly on the health benefits of bone marrow. \u00a0My friend Tuan and I weren’t thinking about the health benefits of the fabulous beef marrow soup<\/strong><\/em> we enjoyed at Pho Nho. \u00a0Quite the contrary. \u00a0We were solely focused on how luxurious and indulgent the beef marrow soup was. \u00a0We both polished off an entire bowl of this enchanting elixir, taking particular notice of the globules of fatty goodness. ALL beef pho\u00a0broth should have a layer of fat covering its surface. These globules of unctuous deliciousness add great beefy flavors to the broth and retain a lot of the spice flavors that make it a pho broth and not just regular beef stock.<\/p>\n

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My Friend Tuan Bui Prepares Satay Oxtail Hotpot at our Table<\/figcaption><\/figure>\n

16 December 2022<\/strong>: Over the years I’ve eschewed pho in favor of more exciting (spicy) beef soups. \u00a0The beef marrow soup is bringing me back. \u00a0It’s one of the very best bowls of pho I’ve ever had at a Vietnamese restaurant. \u00a0In fact, neither Tuan nor I could make a case for the sixty-dollar satay oxtail hotpot<\/strong><\/em> being better than the beef marrow soup. \u00a0Mind you, that’s saying a lot because the satay oxtail hotpot is the restaurant’s signature dish, the biggest differentiator between Pho Nho and other pho-centric Vietnamese restaurants in the Duke City area. \u00a0The satay oxtail hotpot is a very special dish, likely one of my thrilling (and filling) best dishes for 2022. \u00a0Maybe it’ll be 1 and the beef marrow soup will be 1a.<\/p>\n

16 December 2022<\/strong>: \u00a0If you’ve ever visited Zu Hot Pot<\/strong><\/a> on Albuquerque’s east side, you’re familiar with the concept of hot pot. \u00a0In my estimation, Pho Nho takes that concept and elevates it (or maybe because it tastes so much better, it seems elevated). \u00a0As with all hot pot meals, it’s intended for two…even two trenchermen like Tuan and me. \u00a0First to be delivered to our table was a portable one burner stove. \u00a0Then came plates of wide, flat egg noodles, fresh vegetables (mushrooms, herbs, dried bean curds, napa cabbage) and cubes of tofu. \u00a0Last to be delivered was a potful of steaming broth in which reconstituted jujubes (Chinese dates) swam. \u00a0Submerged just below the surface were four of the largest oxtails Tuan had ever seen.<\/p>\n

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Spicy Lemongrass Noodle Soup<\/figcaption><\/figure>\n

16 December 2022<\/strong>: Jujubes are intended to ameliorate flavors, imparting notes reminiscent of dried dates or apricots. \u00a0They’re mildly sour and have a small pit inside. \u00a0They’re particularly effective on savory dishes such as satay (not to be confused with the Thai dish of grilled meats on skewers, usually paired with a peanut sauce dipping sauce). \u00a0Vietnamese satay (typically spelled sate) is a garlicky, well-spiced chili sauce. \u00a0It makes for a wonderful soup which you construct yourself. \u00a0Tuan is much more adept at using chopsticks than I am so he was appointed chef for our table. \u00a0Perhaps because we had polished off the beef marrow soup, we didn’t quite finish our hot pot. \u00a0Still, three bowls of fabulous soup should protect us from the ills of New Mexico’s cold snap. \u00a0This was seventy dollars very well spent.<\/p>\n

30 November 2025<\/strong>:\u00a0 Pay particular heed to the section of the menu titled “Vietnamese Beef Favorites.”\u00a0 My very favorite of all Vietnamese soups is in that section.\u00a0 That’s B\u00fan b\u00f2 Hu\u1ebf, listed on the menu as spicy lemongrass noodle soup<\/strong><\/em>.\u00a0 \u00a0What distinguishes B\u00fan b\u00f2 Hue from pho is that the former is a spicy, savory, and robust noodle soup with a bold broth flavored by lemongrass and fermented shrimp paste, served with thicker, round noodles, while pho is a milder, more aromatic soup with a clear beef or chicken broth and flat, rice noodles.\u00a0 To me, it’s about personality.\u00a0 My preference is for something that will awaken and titillate my taste buds, something with eye-opening ingredients such as pork hocks and coagulated pig’s blood.\u00a0 Pho Nho’s version doesn’t come standard with the coagnulated pig’s blood, but it does come with pork hocks, tendon, rare beef and beef flank.\u00a0 That’s a carnivore’s orgiastic delight.\u00a0 Pho Nho will prepare it for you with udon noodles or thinner vermicelli noodles.\u00a0 This is a top tier soup!<\/p>\n

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Combination Vermicelli<\/figcaption><\/figure>\n

30 November 2025<\/strong>:\u00a0 When the fabulous Saigon City<\/strong><\/a> shuttered its doors on 31 October 2025, we mourned the loss of our favorite Vietnamese restaurant.\u00a0 For me, Saigon City exemplified variety, offering a comprehensive menu of favorites executed better than anyone else in town.\u00a0 For my Kim,\u00a0 Saigon City’s closure meant she’d have to find another Vietnamese restaurant which offers a comparable combination vermicelli<\/strong><\/em> bowl.\u00a0 Pho Nho’s version is served with cucumber, beans sprout, mint, pickled daikon, peanuts and carrots and fish sauce on the side.\u00a0 The proteins–chicken, pork, egg rolls, shrimp and grilled sausage–are pan-fried and marinated.\u00a0 Notably absent from among the proteins is grilled pork which Saigon City marinated in a sweet-savory ambrosia then grilled to a smoky, caramelized consistency.\u00a0 Pho Nho’s version includes whole peanuts, not the crushed peanuts which are common on many Vietnamese dishes.\u00a0 While quite good, my Kim’s search will continue.<\/p>\n

Pork and beef ribs are among the unctuous proteins used at Pho Nho (others are oxtail, brisket, beef cheek, marrow and tripe), a restaurant which exemplifies the true definition of pho.<\/p>\n

Pho Nho<\/strong>
\n2641 Coors Blvd, N.W., Suite D
\nAlbuquerque, New Mexico<\/strong>
\n(505) 991-9990
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 30 November 2025
\n1st VISIT<\/strong>: 9 December 2022
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: Excellent<\/strong><\/span>\u00a0\u2013 High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Pork Ribs Noodle Soup, Oxtail Noodle Soup, Egg Rolls, Satay Oxtail Hotpot, Beef Marrow Soup, Spicy Lemongrass Noodle Soup, Combination Vermicelli, Steamed Bao Bun
\nREVIEW #1303<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Foodies are a passionate–some would say even snobbish–lot. The most passionate among them are sticklers for authenticity and provenance of ingredients and preparation methods. \u00a0The plebeian among us who don’t know quite as much had better not represent inaccuracies as truths (much as politicians do) or even use culinary terms incorrectly lest we be excoriated. \u00a0Tieghan Gerard, a well-intentioned blogger, learned just how passionate savvy foodies can be. Tieghan, the creator of the popular food blog Half Baked Harvest found herself in hot water when she had the audacity to misrepresent a quick noodle soup recipe. More specifically, she dubbed her recipe “chicken pho,” a faux pas on may levels and for many reasons. \u00a0Readers were quick to point out…<\/p>\n","protected":false},"author":1,"featured_media":71611,"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":[440,277,141,563,50],"tags":[2476,2477,5329,2479,1428,2470,2471,2475,2906,1888,5330,2478],"class_list":["post-62256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-asian","category-new-mexico","category-rating-excellent","category-vietnamese","tag-beef-marrow-soup","tag-chinese-apple","tag-combination-vermicelli","tag-coors-blvd","tag-egg-rolls","tag-oxtail-noodle-soup","tag-pork-ribs-noodle-soup","tag-satay-oxtail-noodle-hotpot","tag-spicy-lemongrass-noodle-soup","tag-spring-rolls","tag-steamed-bao-bun","tag-vu-tran"],"yoast_head":"\nPho Nho - 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=62256\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pho Nho - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Foodies are a passionate–some would say even snobbish–lot. 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