{"id":70805,"date":"2026-03-28T00:01:25","date_gmt":"2026-03-28T06:01:25","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=70805"},"modified":"2026-03-31T19:50:24","modified_gmt":"2026-04-01T01:50:24","slug":"vong-sushi-thai-laos-cuisine-rio-rancho-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=70805","title":{"rendered":"Vong Sushi Thai and Laos Cuisine – Rio Rancho, New Mexico"},"content":{"rendered":"
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Vong Sushi in Rio Rancho<\/figcaption><\/figure>\n

Grammatically any of the following is correct:\u00a0 Laotian cuisine, Lao cuisine or the cuisine of Laos.\u00a0 Just don’t ever call it “Laosy cuisine.”\u00a0 That would not only be a malapropism, it would be wholly inaccurate.\u00a0 The cuisine of Laos is among the most dynamic and delicious in Southeast Asia, if not the world.\u00a0 One of the reasons Laotian cuisine doesn’t receive the accolades it deserves is because of its neighbors.\u00a0 The Lao People\u2019s Democratic Republic is a landlocked country in Southeast Asia bordered by Myanmar (formerly Burma), China, Vietnam, Cambodia and Thailand.\u00a0 To some extent, these neighbors (at least China, Vietnam and Thailand) have surpassed Laos on the world’s culinary stage–not necessarily because their cuisine is superior, but because it’s got a much larger platform.<\/p>\n

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

It’s no surprise that Lao cusine has been greatly influenced by neighboring nations, but a French influence is also in evidence. From 1893 to 1954 when it gained full independence, Laos was part of the Protectorate of French Indonesia.\u00a0 So what\u2019s the Cuisine of Lao like? It might help to understand that its closest \u201crelative\u201d is the cuisine of the Issan region of northern Thailand. New Mexicans who love their food a bit on the incendiary side would love Issan style Thai food which is more highly spiced than cuisine at other regions of Thailand. Spiciness aside, there are other differences between Thai and Lao cuisine. Where Thai food is colorful and exotic, Lao food is more basic and simple. Interestingly, the savory dishes of Laos are never sweet and the concept of \u201csweet and sour\u201d is considered foreign and bizarre.<\/p>\n

A Lao saying about its cuisine can be translated as \u201csweet makes you dizzy; bitter makes you healthy<\/em>.”\u00a0 The cuisine of Laos incorporates a wide variety of bitter ingredients including mint and dill, two herbs generally ignored by their neighbors. Other cooking herbs of vast importance in Lao cuisine are galangal, fish sauce, garlic, shallots and lemongrass. These ingredients help give the cuisine of Lao a more intense flavor profile than the cuisine of neighboring nations. If a dish is intended to be sour, you can bet it\u2019ll be intensely sour at a Lao restaurant.<\/p>\n

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Moo Tod<\/figcaption><\/figure>\n

Recent years have seen an increasing number of Asian restaurants in the Duke City serving more than one type of Asian cuisine. Among them was Albuquerque’s Sakura Sushi<\/strong><\/a> which had the pedigree to do it exceptionally well…until its closure in October, 2025. Still, you wouldn\u2019t expect to find Lao cuisine in a restaurant named Sakura Sushi until you read the \u201csubtitle\u201d on the marquee: Thai and Laos cuisine. You might visit for the sushi, but you\u2019ll keep coming back for the Lao.\u00a0 Sakura Sushi was owned and operated by Vong and Pialo Soumphonphakdy, both natives of Laos. Vong, who previously plied his trade as sushi chef at Minato\u2019s (closed) Eurasia (also defunct) and Neko Sushi (also closed) artfully wields his knives behind the sushi bar at Sakura. His wife Pialo is the kitchen chef, preparing all the Thai and Lao cuisine.<\/p>\n

In January, 2025, the Soumphonphakdy family launched its second restaurant in the metropolitan area.\u00a0 As with Sakura Sushi, its name “Vong Sushi” is subtitled “Thai and Laos Cuisine.”\u00a0 \u00a0Vong Sushi is located in a very familiar location north of Enchantment Hills Blvd. in Rio Rancho, a location that has seen three Sushi-Thai restaurants over the years.\u00a0 Though we visited every one of them, Vong Sushi is the first to have won us over (hence the only one worth writing about).\u00a0 Credit\u00a0 the personable and attentive service from Dao (Vong and Pialo’s very cute daughter) for much of that, but the cuisine has a lot to do with it, too.\u00a0 Vong Sushi is terrific.<\/p>\n

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Seafood Tempura<\/figcaption><\/figure>\n

The interior at Vong Sushi probably reflects a Japanese theme more so than either Thai or Lao. The color palate includes wasabi green walls festooned with framed art depicting colorful aquatic life in a natural setting.\u00a0 The cynosure of the restaurant is probably the sushi bar which faces the most inspired works of art, including a spectacular lion fish.\u00a0 Seating is comfortable and well-spaced.\u00a0 Locals have started to figure out Vong Sushi isn’t a renamed instantiation of previous tenants, hence increasing traffic.\u00a0 After three visits, we’ve discovered this wonderful restaurant has earned much-deserved loyalty.<\/p>\n

The restaurant’s website informs visitors that\u00a0 “Vong Sushi Thai & Laos Cuisine is a delightful culinary journey through Southeast Asia. From authentic Thai noodle dishes, flavorful homemade Laotian sausages, to fresh and artfully prepared sushi, each creation reflects the rich heritage and distinct flavors of the region<\/em>.”\u00a0 That menu lists only seven Lao cuisine items which might be incorrectly credited to Thailand.\u00a0 Those include laab and papaya salad.\u00a0 \u00a0Menu categories include noodle soups, curries, soup\/salads, seafood, noodle dishes, teriyaki dishes, stir-fried dishes and fried rice.\u00a0 Then, of course, there’s a wide selection of sushi: hand rolls, sashimi, veggie rolls, nigiri, chef’s specials and for peckish diners, three sushi boats.<\/p>\n

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Pineapple Fried Rice<\/figcaption><\/figure>\n

7 August 2025<\/strong>: You can have satay, dumplings and egg rolls in virtually every Thai restaurant in town.\u00a0 Vong Sushi offers a decidedly different and delicious selection of “small plates” sure to please.\u00a0 Among them is Moo Tod<\/strong><\/em> (tender pork marinated in garlic pepper sauce and tempura battered served with a side of sweet and sour sauce).\u00a0 The marinated pork is deep-fried until imbued with a golden brown sheen.\u00a0 It’s light and crispy, resembling deep-fried fish.\u00a0 The sweet and sour sauce is mostly sweet, but it’s flecked with crushed peanuts to lend savory notes that break things up a bit.<\/p>\n

15 January 2026<\/strong>:\u00a0 Culinary historians note that tempura became extremely popular in the 1960s into the 1980s.\u00a0 At about that time, other Japanese items such as sushi rolls and Japanese steakhouse also saw a rise in popularity.\u00a0 Today, tempura is virtually mainstream.\u00a0 Americans embraced tempura because it is a lighter, healther, crispier fried option than many American foods.\u00a0 Today, you won’t find many Japanese restaurants that don’t offer tempura.\u00a0 It’s also popular in Thai and Lao restaurants.\u00a0 Vong Sushi offers tempura vegetables and tempura seafood<\/strong><\/em> (two shrimp,\u00a0 two calamari, two crab sticks, two white fish and two scallops).\u00a0 It had been years since my Kim and I had ordered a tempura dish.\u00a0 This version reminded us why we love tempura so much.\u00a0 Each lightly breaded seafood delight was delightfully crispy, sheathing very fresh seafood.\u00a0 Tempura doesn’t obfuscate the inherent flavors of seafood or vegetables which meant we were able to enjoy our seafood in all its glory.<\/p>\n

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Laab<\/figcaption><\/figure>\n

7 August 2025<\/strong>: Fried rice originated in China, initially as a way to utilize leftover rice and other ingredients, preventing food waste. The dish became a staple throughout Southeast Asia due to its convenience and ability to incorporate various flavors and ingredients. Vong Sushi offers four types of fried rice:\u00a0 Japanese fried rice, Thai fried rice, spicy fried rice and pineapple fried rice<\/strong><\/em>\u00a0 (eggs, pineapple chunks, celery and onion with your choice of protein).\u00a0 More than other Asian restaurants serving fried rice, Vong Sushi is generous with its protein portions.\u00a0 My Kim’s choice of pork was perfectly prepared and complemented the sweet-sour pineapple very well.<\/p>\n

7 August 2025<\/strong>: Laab (also spelled larb, laap, or larp) has its genesis in Laos and is considered the country’s national dish. While also popular in Thailand, particularly the northeastern Issan region, its roots are definitively Laos. Laab made in Laotian restaurants tends to be darker, more earthy and salty than laab made in Thai restaurants. More than in Thai restaurants, laab prepared by Lao chefs is heavily reliant on fermented fish sauce. Vong Sushi’s laab<\/strong><\/em> (from the Lao section of the menu) is also seasoned with lime juice, lemon grass, yellow and green onions, toasted rice powder, cilantro and meat.\u00a0 It’s served with your choice of protein (pork, chicken or beef) and can be prepared to your heat preference.\u00a0 At “hot” (not Thai hot), the laab is maybe not as piquant as New Mexico’s sacrosanct green chile.\u00a0 It’s served with several Romaine leaves so you can construct wraps.<\/p>\n

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Rad-Na<\/figcaption><\/figure>\n

15 January 2026<\/strong>:\u00a0 Americans know what they like and have a tendency to forego other options.\u00a0 Many of my friends will order the same dish every time they visit a restaurant.\u00a0 I couldn’t find a statistic showing what percentage of Americans order the exact same meal, but I did discover that more than half (56%) choose restaurants they frequently visit for delivery.\u00a0 Almost half (49%)–driven by routine and convenience–make repeat delivery orders at least weekly.\u00a0 \u00a0Statistics don’t bear this out, but I’m willing to bet that when ordering from a Thai restaurant, most diners will order pad Thai.<\/p>\n

It always makes me happy to see my Kim order something she hadn’t ordered before.\u00a0 Her husband’s adventurousness must be infectious.\u00a0 It makes me deliriously happy when what she orders turns out to be outstanding.\u00a0 One such example is Rad-na<\/strong><\/em> (which sounds like a Romulan or Klingon term).\u00a0 Rad-na is flat rice noodles stir-fried with sauteed broccoli and Thai gravy.\u00a0 Like President George H. W. Bush, my Kim loathes broccoli so she asked for carrots instead.\u00a0 You won’t find many Thai restaurants serving Rad-na.\u00a0 That’s a shame because it’s a very tasty dish.\u00a0 \u00a0The rice noodles resemble Italian papardelle are drenched in a luscious pork gravy.\u00a0 Though my Kim doesn’t like gravy, she thoroughly enjoyed the Thai gravy (Lynn, I hope you’re not in shock).\u00a0 Thank goodness she didn’t tell me how “rad” her dish was.<\/p>\n

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Masuman Curry<\/figcaption><\/figure>\n

15 January 2026<\/strong>:\u00a0 At the risk of sounding hypocrital (or worst, like a politician), I do admit to ordering one dish more than half the time when we visit Thai restaurants.\u00a0 That dish, however, is so versatile it’s made several different ways with many different ingredients.\u00a0 Of course, my favorite of all Thai dishes is curry.\u00a0 Vong Sushi’s masuman curry<\/strong><\/em> (potatoes, carrots, peanuts, coconut milk and your choice of protein) is quite good.\u00a0 Even though our server (not the wonderful Dao) didn’t ask what my preferred “heat level” was, the curry had a nice piquancy.\u00a0 Moreover, it was redolent with the addictive properties of a great curry.\u00a0 I don’t subscribe to the healing nature of aromatherapy, but believe the aroma of a great curry can cure all ills, especially when it’s redolent with a\u00a0complex mix of sweet, sour, salty, and savory, with warm, aromatic spices.<\/p>\n

In 2011, 2020 and 2021, mausuman\u00a0 curry (spelling may vary) was ranked the #1 “World’s Best Food” by\u00a0 CNN Travel Is it any wonder it’s called the “king of curries.” This wildly popular Thai staple is a specialty of Vong Sushi, ranking it as among the very best I’ve ever had.\u00a0 This sushi is redolent with coconut milk, but unlike at some Thai restaurants, it’s not as cloying as a dessert.\u00a0 Ask for it at the “Hot” or “Thai Hot” level if you like your food to bite you back.\u00a0 Accompanied by a bowlfull of rice to mollify its piquancy, it might make you cough and sputter, but the endorphin rush is so, so worth it.<\/p>\n

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Red Curry With Seafood<\/figcaption><\/figure>\n

27 March 2026:\u00a0\u00a0<\/strong>My brother Mario and I visited on the Friday preceding Palm Sunday.\u00a0 Dao apprised us that Catholic diners were packing the restaurant to fulfill the Church’s “no meat on Lenten Friday” edict.\u00a0 That’s a good reason to enjoy some of Vong Sushi’s outstanding seafood items.\u00a0 Another reason is that for pure deliciousness, you can’t beat the seafood items.\u00a0 We shared the seafood tempura which Mario declared superb.\u00a0 \u00a0Mario had the seafood pho (as good as any he’s had at any Vietnamese restaurant) while my choice was the red curry with seafood<\/strong><\/em> (shrimp, squid, scallops, mussels).\u00a0 It’s the best seafood curry dish I’ve ever had!<\/p>\n

Red curry shares many similarities to green curry: a coconut base, a soup-like curry sauce, preparation and ingredients (such as red and green peppers, basil and bamboo shoots).\u00a0 The biggest difference is the curry paste.\u00a0 Red curry uses red chilies while green curry employes the more piquant fresh green chili peppers.\u00a0 That makes red curry the less fiery of the two, but it’s also less sweet and (arguably) more delicious. Vong Sushi’s rendition is outstanding! At the “hot” degree of piquancy, it’s perfect for seafood (which doesn’t usually go well with overly spicy chili). Too much heat and you can’t taste the sweetness of the scallops and the brininess of the mussels.\u00a0 Even without the seafood, this red curry is a terrific dish.\u00a0 The seafood makes it sing even louder.<\/p>\n

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Pad Ga Plao<\/figcaption><\/figure>\n

28 March 2026:\u00a0\u00a0<\/strong>Another Thai dish which should be very popular during the week leading to Christ’s crucifiction is Pad Ga Plao<\/strong><\/em> (usually spelled Pad Kaprao).\u00a0 \u00a0By any spelling, it’s a wonderful dish, especially if you like fiery foods.\u00a0 Pad Ga Plao is a stir-fry dish made with minced meat (pork, chicken, or beef), hot basil (holy basil), garlic, chilies, and soy sauce, served over rice.\u00a0 You may have noticed one of the ingredients is “holy” basil.\u00a0 That doesn’t mean this basil has been blessed or sprinkled with holy water.\u00a0 Holy basil is, in fact, very often used in India’s Ayurvedic medicine.\u00a0 It’s often used in tea to aid in reducing stress, improving sleep, and lowering blood sugar or cholesterol levels.<\/p>\n

Holy basil has bold, pungent, and peppery properties with distinct notes of clove, anise, and lemon. It is more astringent and spicy than sweet or Thai basil, often featuring a slight numbing, minty, or refreshing tingling sensation on the tongue when eaten raw. On Pad Ga Plao, it’s not a raw additive. It’s stir-fried with other ingredients.\u00a0 It pairs very well with Thai chilies.\u00a0 That’s what has always endeared me to this aromatic and absolutely mouth-watering dish.\u00a0 Vong’s version doesn’t mince the proteins used on the dish.\u00a0 It slices them up into bite-sized pieces.\u00a0 That’s a more Westernized way of serving proteins on some dishes.\u00a0 Pork is my favorite protein on this dish.<\/p>\n

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

15 January 2026<\/strong>:\u00a0 It’s not summer unless we indulge in mangoes with sticky rice<\/strong><\/em>, a wonderful dessert which originated in Thailand.\u00a0 This dish combines sweet, ripe mangoes with warm, sweet sticky rice and creamy coconut milk.\u00a0 Although Asian restaurants aren’t widely known for desserts, two–mangoes with sticky rice and roti–Thai postprandial treats are among our favorite desserts of any culinary culture.\u00a0 Both are relatively simple with absolutely no amelioration needed.\u00a0 We find that we enjoy mangoes with sticky rice even at the height of winter when mangoes tend to be green and not as sweet.\u00a0 It’s just one of the very best desserts in any culinary culture.<\/p>\n

Sushi may be the cuisine listed first on the marquee, but the Thai and Lao cuisine deserve at least equal billing.\u00a0 Vong Sushi Thai & Laos Cuisine is a real find in Rio Rancho.<\/p>\n

Vong Sushi Thai & Laos Cuisine<\/strong>
\n7820 Enchanted Hills Blvd., N.E.
\nRio Rancho, New Mexico<\/strong>
\n(505) 404-6186
\nWebsite<\/strong><\/a> |
\nLATEST VISIT<\/strong>: 28 March 2026
\n1st VISIT<\/strong>: 7 August 2025
\n# OF VISITS<\/strong>: 4
\nRATING<\/strong>: Outstanding<\/strong><\/span>\u2013A stand-out; delivers a memorable dining experience through a harmonious blend of exceptional food, attentive service, and consistent quality
\nCOST<\/strong>: $$
\nBEST BET<\/strong>:\u00a0 Laab, Pineapple Fried Rice, Moo Tod, Mangoes With Sticky Rice, Seafood Tempura, Masuman Curry, Rad-Na, Red Curry With Seafood, Pad Ga Plao
\nREVIEW #1481<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Grammatically any of the following is correct:\u00a0 Laotian cuisine, Lao cuisine or the cuisine of Laos.\u00a0 Just don’t ever call it “Laosy cuisine.”\u00a0 That would not only be a malapropism, it would be wholly inaccurate.\u00a0 The cuisine of Laos is among the most dynamic and delicious in Southeast Asia, if not the world.\u00a0 One of the reasons Laotian cuisine doesn’t receive the accolades it deserves is because of its neighbors.\u00a0 The Lao People\u2019s Democratic Republic is a landlocked country in Southeast Asia bordered by Myanmar (formerly Burma), China, Vietnam, Cambodia and Thailand.\u00a0 To some extent, these neighbors (at least China, Vietnam and Thailand) have surpassed Laos on the world’s culinary stage–not necessarily because their cuisine is superior, but because it’s…<\/p>\n","protected":false},"author":1,"featured_media":77949,"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":[277,527,141,561,265,119,91],"tags":[5515,5075,5071,1128,5513,5073,5630,5072,5514,5629,777,5074,5512,883],"class_list":["post-70805","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-lao","category-new-mexico","category-rating-outstanding","category-rio-rancho","category-sushi","category-thai","tag-dao-soumphonphakdy","tag-enchanted-hills","tag-laab","tag-mangoes-with-sticky-rice","tag-masuman-curry","tag-moo-tod","tag-pad-ga-plao","tag-pineapple-fried-rice","tag-rad-na","tag-red-curry-with-seafood","tag-rio-rancho","tag-sakura-sushi","tag-seafood-tempura","tag-sushi"],"yoast_head":"\nVong Sushi Thai and Laos Cuisine - 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