{"id":67979,"date":"2024-08-31T00:00:04","date_gmt":"2024-08-31T06:00:04","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=67979"},"modified":"2024-09-07T10:18:42","modified_gmt":"2024-09-07T16:18:42","slug":"pho-ginger-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=67979","title":{"rendered":"Pho Ginger – Albuquerque, New Mexico"},"content":{"rendered":"
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Pho Ginger on Juan Tabo Just North of Constitution<\/figcaption><\/figure>\n

The Cultural Atlas<\/strong><\/a> reveals one aspect of Vietnamese life that is readily apparent to those among us well acquainted with Albuquerque’s Vietnamese restaurant families:\u00a0 “Family is the most important aspect of life in Vietnam. It is much more interdependent and tight-knit than what many Western cultures are familiar with. The cohesiveness and health of the family unit is often a main imperative. The \u201cfamily unit\u201d itself generally includes a larger nexus of relationships. Aunts, uncles, grandparents and other extended relatives often have very close relationships and provide a central support system<\/em>.”<\/p>\n

During our time in the Land of Enchantment, we’ve seen just how interdependent and tight-knit Vietnamese families are.\u00a0 We’ve also experienced how warm and welcoming those families are.\u00a0 We consider James and Thu Nguyen at Cafe Dalat<\/strong><\/a> among our very favorite restaurateurs.\u00a0 Same with Vicki Truong at SaiGon<\/strong><\/a>.\u00a0 Sean and Kim, the genial proprietors of Saigon City,<\/strong><\/a> treat us like family.\u00a0 Visiting their restaurants is like going home and catching up with relatives we actually like–a lot!\u00a0 Aside from the obvious, one commonality among these three restaurants is that family either works in them or has their own restaurant in town.<\/p>\n

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A Colorful Dining Room<\/figcaption><\/figure>\n

When we walked into Pho Ginger on Juan Tabo just north of Constitution, we were cheerfully greeted by a familiar face who had greeted us similarly for years at Saigon City.\u00a0 It was Kim’s (Saigon City owner) sister.\u00a0 It turns out Pho Ginger is owned by another of Kim’s sisters.\u00a0 Tien, our delightful server, is Kim’s niece.\u00a0 She’s as friendly and gregarious as Kim’s daughter’s Bianca and Brianna (and just as cute).\u00a0 We knew we were in for a delightful meal.\u00a0 Of course, we knew that when Jim “Gorgeous Young Jimmy” Millington, long-time Friend of Gil, called it the “best Vietnamese in Albuquerque<\/strong><\/a>.”\u00a0 Like us, Jim is an aficionado of Vietnamese cuisine.<\/p>\n

Pho Ginger is located in the Mission Square Shopping Center, a once-thriving complex.\u00a0 Among its neighbors is Zu Hot Pot<\/strong><\/a>, a unique concept all adventurous Duke City diners should visit.\u00a0 A large mural depicting life along the Mekong River festoons one wall while framed photographs adorn another.\u00a0 Two large television screens are affixed on marine life.\u00a0 Seating is more functional than it is comfortable.\u00a0 Each table includes a caddy replete with condiments including fish sauce, chili sauce and more.<\/p>\n

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Mango Salad with Fish Sauce and Thai Bird Peppers<\/figcaption><\/figure>\n

Pho Ginger’s menu is a veritable compendium of the Vietnamese dishes we all love.\u00a0 That menu is broken up into several sections:\u00a0 Appetizers, Beef Noodle Soup, Noodle Soup, Vermicelli Plates, Vermicelli Patties, Rice Noodle Bowl, Stir-Fried Noodles, Fried Rice Plates, Steam Rice Plates, Vietnamese Crepe, Vegetarian Food, Family Style (served with rice), Dessert and Beverages.\u00a0 It’s an amazing menu with something for everyone, including diners who aren’t intimately familiar with Vietnamese cuisine.<\/p>\n

Among the appetizers is a de rigueur papaya salad.\u00a0 Alternatively, Pho Ginger is also one of few restaurants in town to offer a mango salad<\/strong><\/em> (shredded mango topped with basil, fried onions, peanuts and your choice of chicken or shrimp).\u00a0 \u00a0Unlike papaya salad which tends to be prepared for fire-eaters who love to set their tongues and mouth on fire, mango salad can be made to your exacting degree of heat.\u00a0 For my Kim that means sans piquancy.\u00a0 Though the mango was a bit on the green side, this was a solid dish with balanced flavors.\u00a0 Of course, my Kim doused the dish in fish sauce which added just a bit of sweet heat.<\/p>\n

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B\u00e1nh Mi<\/figcaption><\/figure>\n

Also on the appetizers menu is a Vietnamese sandwich (b\u00e1nh mi) made with your choice of chicken, pork or beef and all the ingredients that make b\u00e1nh mi<\/strong><\/em> so delicious:\u00a0 a terrific baguette, julienne carrots, daikon, cucumbers and on the side, three jalape\u00f1os.\u00a0 In Vietnamese, the term b\u00e1nh\u00a0translates loosely as “cake” or “bread.”\u00a0 Only a Vietnamese baguette, a short baguette with a thin, crispy crust and a soft, airy crumb should ever be used for banh mi.\u00a0 Pho Ginger’s baguette is a perfect canvas for one of the best b\u00e1nh\u00a0 mi in Albuquerque.<\/p>\n

My eyes light up when studying a Vietnamese restaurant menu and espying spicy beef noodle soup (B\u00fan b\u00f2 Hu\u1ebf).\u00a0 Not all B\u00fan b\u00f2 Hu\u1ebf are created equal.\u00a0 Most of Albuquerque’s Vietnamese restaurants tend to offer an “Americanized” version which means its ingredients don’t include shrimp paste, congealed pork blood and pork hock.\u00a0 That’s the way I like it.\u00a0 Pho Ginger offers this “Vietnamese style” B\u00fan b\u00f2 Hu\u1ebf<\/strong><\/em> for a pittance more.\u00a0 It’s worth the spend.\u00a0 A swimming pool-sized bowl includes rare steak, well-done brisket, thick noodles and onions with a broth that includes shrimp paste and lemongrass.<\/p>\n

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

For years, whenever I’m asked where my favorite pho can be found I try to steer the inquirer toward B\u00fan b\u00f2 Hu\u1ebf which has an incandescent personality compared to pho’s stoic demeanor.\u00a0 Though both are delicious, B\u00fan b\u00f2 Hu\u1ebf is a soup for those of us who like flavors to interact with us, not sit on our taste buds in a passive manner.\u00a0 B\u00fan b\u00f2 Hu\u1ebf’s interactions are tantalizing, arousing the tongue and taste buds in a manner unlike any soup.\u00a0 B\u00fan b\u00f2 Hu\u1ebf is a harmonious blend of\u00a0spicy, sour, sweet, salty, and umami tastes.\u00a0 The dreaded congealed pork blood comes in cube form.\u00a0 It doesn’t dissolve in the soup though you can break it down with a fork.\u00a0 It’s got a slightly metallic and earthy flavor, but it’s not overwhelming.\u00a0 B\u00fan b\u00f2 Hu\u1ebf, as it turns out is Tien’s favorite soup, too.<\/p>\n

Ever since discovering “patter” noodles at the much missed May Hong<\/strong><\/a>, my Kim has craved them.\u00a0 Patter noodles don\u2019t really appear to be noodles at all. \u00a0In fact, they appear to be more like a one large rice noodle sheet in a cheesecloth pattern.\u00a0 Tien hadn’t heard the term “patter” noodles, but there was no doubt Pho Ginger’s “vermicelli patties<\/strong><\/em>” (choice of two grilled meats topped with fried onions, green onions and grounded (SIC) peanuts) was the same dish with a different name.\u00a0 Moreover the dish had the same inimitable flavor of char grilled and almost caramelized pork and beef with which my Kim had fallen in love.\u00a0 If anything, my Kim conceded, Pho Ginger’s version may be slightly better than May Hong’s was.<\/p>\n

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Rice Noodle Bowl With Pork and Beef<\/figcaption><\/figure>\n

Comic relief can be found in the most unexpected places.\u00a0 While recently perusing through Yelp comments on the Saigon City posting, I came across one in which a complainant blasted one of my favorite Vietnamese restaurants: “I asked for a Green Curry. The waitress said they didn’t have Green Curry. That was a big warning sign to me. Most Vietnamese places have Green Curry<\/em>.”\u00a0 Obviously the kvetch (Yiddish for whiner) doesn’t know the difference between Thai restaurants (which specialize in red, yellow and green curry) and Vietnamese restaurants.\u00a0 Next, he’ll be bleating that Saigon City doesn’t have mangoes with sticky rice, another Thai specialty.<\/p>\n

It’s rare (though not entirely unheard of) for a Vietnamese restaurant to offer mangoes with sticky rice<\/strong><\/em>.\u00a0 Because that’s one of our favorite Asian desserts, we’re always pleasantly surprised to find it on any menu.\u00a0 As with Thai versions of this post-prandial treat, the key to this dish is sweet, ripe mangoes.\u00a0 Alas, Pho Ginger’s mangoes were slightly green and not particularly sweet.\u00a0 Sweet, ripe mangoes make all the difference.<\/p>\n

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Mangoes With Sticky Rice<\/figcaption><\/figure>\n

Pho Ginger is yet another wonderful Vietnamese family restaurant that really knows how to treat and feed its guest–like family.<\/p>\n

Pho Ginger<\/strong>
\n1331 Juan Tabo, N.E., #2F
\nAlbuquerque, New Mexico<\/strong>
\n(505) 554-3412
\nLATEST VISIT<\/strong>:\u00a0 31 August 2024
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>:\u00a0 Banh Mi, Bun Bo Hue, Mango Salad, Rice Noodle Bowl With Pork and Beef
\nREVIEW #1415<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

The Cultural Atlas reveals one aspect of Vietnamese life that is readily apparent to those among us well acquainted with Albuquerque’s Vietnamese restaurant families:\u00a0 “Family is the most important aspect of life in Vietnam. It is much more interdependent and tight-knit than what many Western cultures are familiar with. The cohesiveness and health of the family unit is often a main imperative. The \u201cfamily unit\u201d itself generally includes a larger nexus of relationships. Aunts, uncles, grandparents and other extended relatives often have very close relationships and provide a central support system.” During our time in the Land of Enchantment, we’ve seen just how interdependent and tight-knit Vietnamese families are.\u00a0 We’ve also experienced how warm and welcoming those families are.\u00a0 We…<\/p>\n","protected":false},"author":1,"featured_media":67987,"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":[440,277,141,50],"tags":[802,801,4277,4278,2124,4276,1588],"class_list":["post-67979","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-asian","category-new-mexico","category-vietnamese","tag-banh-mi","tag-bun-bo-hue","tag-fish-sauce","tag-mango-salad","tag-mango-shake","tag-patter-noodle","tag-vietnamese"],"yoast_head":"\nPho Ginger - 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=67979\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pho Ginger - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"The Cultural Atlas reveals one aspect of Vietnamese life that is readily apparent to those among us well acquainted with Albuquerque’s Vietnamese restaurant families:\u00a0 “Family is the most important aspect of life in Vietnam. 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