{"id":63437,"date":"2023-04-15T00:01:27","date_gmt":"2023-04-15T06:01:27","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=63437"},"modified":"2025-04-19T17:37:31","modified_gmt":"2025-04-19T23:37:31","slug":"viet-com-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=63437","title":{"rendered":"Viet C\u1ed1m – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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Viet C\u1ed1m on Carlisle Just South of Candelaria (SINCE RELOATED TO 2010 WYOMING, N.E.)<\/figcaption><\/figure>\n

The name on the signage is Viet C\u1ed1m, not Viet dot com.\u00a0 The difference is more than semantic.\u00a0 In Vietnamese the term “C\u1ed1m” (with an accent denoting a high rising pitch when vocalized) translates from Vietnamese to a green sticky rice or green rice flakes. C\u1ed1m is a delicacy made only in autumn and cherished by all Vietnamese.\u00a0 You learn a lot when you visit a Vietnamese restaurant and are interested enough to ask a lot of questions.\u00a0 If Misty Do is your server, ask her about the family restaurant and you’ll learn quite a bit.<\/span><\/p>\n

We learned, for example, that the family owned and operated eatery opened in June, 2020, just a couple of months after the Cabrona Virus shut down the world.\u00a0 Viet C\u1ed1m is indeed a family operation.\u00a0 Misty’s dad is the cook.\u00a0 Her stepmother, older sister and younger brother all help out, but it’s Misty who appears to be the face of the restaurant as you’ll learn should you peruse the restaurant’s Yelp review.\u00a0 We learned also that we shouldn’t have assumed that because Misty’s last name is “Do,” the family name must also be Do.\u00a0 Misty clarified that in accordance with Vietnamese traditions, women don’t necessarily have to take the family patriarch’s last name.\u00a0 Hence, the men in the family are “Nguyen” while the women are “Do.”<\/span><\/p>\n

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The Interior of Viet C\u1ed1m<\/figcaption><\/figure>\n

Viet C\u1ed1m is located on Carlisle just south of Candelaria.\u00a0 It’s an area with a dearth of Vietnamese restaurants though two of the space’s most recent tenants–Joy Cuisine and Golden Bird–were Chinese restaurants.\u00a0 The 2,584 square-foot building housing the restaurant was built in 1972, but doesn’t appear as long-in-the-tooth as other restaurants in the area.\u00a0\u00a0 From the outside it’s somewhat nondescript save for the lime green trim.\u00a0 Interestingly, in Vietnam the color green represents jealousy or lust.\u00a0 The interior is pristine with bench seating hugging the east wall and chair seating elsewhere.<\/span><\/p>\n

One thing you’ll appreciate if you’re relatively new to Vietnamese cuisine is a menu with color photographs depicting most items on that menu.\u00a0 Photos are so clear and beautiful they may invoke involuntary salivation.\u00a0 Misty explained that a family friend in Vietnam designed and put the menu together.\u00a0\u00a0 She pointed out a couple of misspelled words and shared a laugh with us at grilled beef warp<\/em> grape leaf.\u00a0 As if learning from Misty wasn’t quite enough, we were joined for lunch by Tuan Bui, my friend and colleague at the University of New Mexico who left Vietnam at age thirteen and moved to Albuquerque.\u00a0 Tuan has taught me a lot over the years about Vietnamese food.<\/span><\/p>\n

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

Tuan is one of the few Vietnamese people I’ve met who isn’t surprised at how much I enjoy durian, the so-called world’s stinkiest fruit.\u00a0 Misty wasn’t surprised either, acknowledging how much she loves it, too.\u00a0 Among the beverages on the menu were durian shakes<\/strong><\/em>, increasingly a rarity in Duke City Vietnamese restaurants.\u00a0 I polished my first one off quickly then more slowly savored a second.\u00a0 Tuan also enjoyed a durian shake, but we couldn’t get my Kim to even try it (or even to go anywhere near it).\u00a0 She had jasmine tea instead.<\/span><\/p>\n

There are ten appetizers on the menu including such favorites as papaya salad, crab Rangoon and egg rolls.\u00a0 Vegetarians will be pleased to find nine vegetarian entrees including pad Thai and curry fried rice.\u00a0 Few culinary cultures excel at vegetarian dishes as much as Vietnamese do.\u00a0 Seven beef noodle soups are next on the menu.\u00a0 Technically, beef noodle soups are “Pho B\u00f2,” the latter term translating to “beef.”\u00a0 If your preference for a savory elixir is something other than beef, the menu offers four soups made with chicken broth.\u00a0 Udon noodle (thick Japanese noodles made from wheat) soups are also available.\u00a0 The menu also lists clay pot dishes and rice plates.\u00a0 For those of us who like a lot more personality on our dishes, Viet C\u1ed1m has six dishes showcasing spicy lemongrass rice and five featuring spicy curry rice.\u00a0 There is so much more on the menu.<\/span><\/p>\n

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

The delightful It’s a Dumpling Thing<\/strong> <\/a>blog warns, “If your dumpling imagination is limited only to gyoza or dim sum classics, well my friend, it\u2019s time to expand your horizons because the world is wide and filled with dumplings\u2026 all of which are awaiting your discovery, dollar bills, and caloric regret<\/em>.”\u00a0 In a feature celebrating 50 types of dumplings around the world, we’re reminded of the dumpling’s “chameleon-esque ability to adapt to regional tastes and traditions, creating a precious comfort food that transcends cultural barriers<\/em>.”\u00a0 The author defines a dumpling as “simply as a blob of bite-sized dough, regardless of its filling (stuffed or not) and means of preparation (whether steamed, fried, boiled or baked<\/em>).”<\/span><\/p>\n

The forerunner to what most of us consider an Asian dumpling is the Chinese dumpling composed of ground meat or veggies encased in a thin flour-based skin.\u00a0 It is typically fried or steamed.\u00a0 In China, it’s known as a Jiaozi and in Vietnam it’s B\u00e1nh X\u00e9p Chi\u0113n.\u00a0 By any name, fried dumplings<\/strong> <\/em>are a favorite.\u00a0 Sometimes the only differentiator among dumplings served throughout Asia is the accompanying soy-based sauce.\u00a0 Viet C\u1ed1m’s sauce is just about equal properties sweet and savory.\u00a0 Dunk the dumplings into the mixture and enjoyment is sure to follow.\u00a0 Each order rewards you with six of these golden treasures.<\/span><\/p>\n

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Combination Beef Noodle Soup<\/figcaption><\/figure>\n

The more you learn about dumplings, the more confusing the matter becomes.\u00a0 Wikipedia lists hundreds of “notable” dumplings<\/strong><\/a>.\u00a0 That list includes such notables as calzones, empanadas, hot pockets, kreplach and pierogi.\u00a0 Interestingly one “blob of bite-sized dough, regardless of its filling (stuffed or not) and means of preparation (whether steamed, fried, boiled or baked<\/em>)”\u00a0 that didn’t make Wikipedia’s list of dumplings is the spring roll.\u00a0 Hmm!\u00a0 Could spring rolls be the black sheep of the dumpling family?\u00a0 They shouldn’t be.\u00a0 Dumplings such as those served at Viet C\u1ed1m are superb starters.\u00a0 <\/span>Viet C\u1ed1m’s menu offers three spring rolls<\/strong><\/em>–one stuffed with grilled beef, one with shrimp and a vegetarian version.\u00a0 The grilled beef spring rolls are greatly enhanced by a sweet-spicy peanut sauce.<\/span><\/p>\n

Similar to author Andrea Nguyen<\/strong><\/a>, my friend Tuan first tasted pho as a child in Vietnam. That experience sparked a lifelong love of the iconic noodle soup, long before it became a cult food item in the United States.\u00a0 When he isn’t ordering Bun Bo Hue (Spicy Lemongrass Noodle Soup), Tuan is usually ordering combination beef noodle soup<\/em><\/strong>.\u00a0 Different restaurants interpret what constitutes “Combination” differently, but the noodle soup is topped with sundry toppings including meatballs, brisket and rare beef (as pictured above).\u00a0 <\/span><\/span>Viet C\u1ed1m’s version is set apart by a broth that\u2019s light yet so full of flavor.\u00a0 It’\u2019s infused with such spices as cinnamon, star anise and cardamom.\u00a0 It’s even got two types of onions.\u00a0 Perhaps what most makes this an unbeatable combination is what all those ingredients and flavors do to your taste buds.<\/span><\/p>\n

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

You might think with my mellow, calm personality, my favorite Vietnamese soups would come from the pho family.\u00a0 Instead, however, my tastes lean heavily toward soups with a lot of personality (translation: spicy, piquant, flavorful).\u00a0 My very favorite of all Vietnamese soups is Bun Bo Hue, a spicy lemongrass noodle soup<\/strong><\/em>.\u00a0 Misty told me it was her favorite.\u00a0 It’s easy to see why.\u00a0 There’s a lot going on with this soup, all of it going toward the soup being replete with palate-pleasing heat and spice.\u00a0 It’s a rich and spicy soup with deep layers of flavor and herbaceousness melding with magnificent beef in various forms.<\/span><\/p>\n

My Kim’s favorite Vietnamese dish is Combination Grilled Noodle Bowl<\/strong> <\/em>brimming with grilled pork, grilled shrimp and egg rolls atop a bed of vermicelli noodles with julienne carrots and daikon on the side.\u00a0 My Kim douses hers with fish sauce.\u00a0 When she asked for a second portion, Misty confided that she likes hers swimming in fish sauce, too.\u00a0 To truly enjoy this dish, you might want to enjoy some of the grilled pork in its unadulterated and utterly delicious form.\u00a0 Save the aquariumful of fish sauce for my Kim.\u00a0 The grilled shrimp is terrific, too, and those veggies just pop with flavor.<\/span><\/p>\n

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Combination Grilled Noodle Bowl<\/figcaption><\/figure>\n

Viet C\u1ed1m has introduced Vietnamese cuisine to an under-served area.\u00a0 Its Yelp page<\/strong> <\/a>is replete with four and five star ratings with several reviews by return visitors and lots of praise for Misty.\u00a0 It’s a great addition to the Duke City dining scene.<\/span><\/p>\n

Viet C\u1ed1m<\/strong>
\n2010 Wyoming Blvd., N.E.
\nAlbuquerque, New Mexico
\n(505) 433-5926<\/span><\/a>
\nFacebook Page<\/a><\/strong>
\nLATEST VISIT<\/strong>: 15 April 2023
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Combination Grilled Noodle Bowl, Spicy Lemongrass Noodle Soup, Combination Beef Noodle Soup, Grilled \u00a0Pork Spring Rolls, Dumplings
\nREVIEW #1328<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

The name on the signage is Viet C\u1ed1m, not Viet dot com.\u00a0 The difference is more than semantic.\u00a0 In Vietnamese the term “C\u1ed1m” (with an accent denoting a high rising pitch when vocalized) translates from Vietnamese to a green sticky rice or green rice flakes. C\u1ed1m is a delicacy made only in autumn and cherished by all Vietnamese.\u00a0 You learn a lot when you visit a Vietnamese restaurant and are interested enough to ask a lot of questions.\u00a0 If Misty Do is your server, ask her about the family restaurant and you’ll learn quite a bit. We learned, for example, that the family owned and operated eatery opened in June, 2020, just a couple of months after the Cabrona Virus…<\/p>\n","protected":false},"author":1,"featured_media":63445,"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":[440,277,4661,262,141,50],"tags":[2911,2907,2905,2909,2460,2908,2913,2912,2906,2910],"class_list":["post-63437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-asian","category-closed-in-2025","category-closed","category-new-mexico","category-vietnamese","tag-carlisle","tag-combination-beef-noodle-soup","tag-combination-grilled-noodle-bowl","tag-dumplings","tag-durian-shake","tag-grilled-pork-spring-rolls","tag-misty-do","tag-nguyen","tag-spicy-lemongrass-noodle-soup","tag-viet-rice"],"yoast_head":"\nViet C\u1ed1m - 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=63437\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Viet C\u1ed1m - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"The name on the signage is Viet C\u1ed1m, not Viet dot com.\u00a0 The difference is more than semantic.\u00a0 In Vietnamese the term “C\u1ed1m” (with an accent denoting a high rising pitch when vocalized) translates from Vietnamese to a green sticky rice or green rice flakes. C\u1ed1m is a delicacy made only in autumn and cherished by all Vietnamese.\u00a0 You learn a lot when you visit a Vietnamese restaurant and are interested enough to ask a lot of questions.\u00a0 If Misty Do is your server, ask her about the family restaurant and you’ll learn quite a bit. 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C\u1ed1m is a delicacy made only in autumn and cherished by all Vietnamese.\u00a0 You learn a lot when you visit a Vietnamese restaurant and are interested enough to ask a lot of questions.\u00a0 If Misty Do is your server, ask her about the family restaurant and you’ll learn quite a bit. 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