Oodles of Noodles
There’s nothing that warms the innards quite like a well-seasoned bowl of ramen. And Nudo owner/chef Qui Tran know how to make the hearty Japanese noodle soup zing with flavor. The bowl I had recently was a curry ramen, a more recent take on the ancient dish of wheat noodles.
The well-lit and easily read menu hangs over the ordering counter at the entrance. Two small computer screens face customers, showing them a running total as they order. Upon paying, diners can select from tables in the window, the long communal table, or those for two to four diners.
I’d not seen my old friend, Qui Tran (pronounced Kwee), for sometime, which meant we had a lot to catch up on. Qui is a popular and well-respected chef in the area. He’s worked most of his life at Mai Lee, the family restaurant, that fist brought Vietnamese cuisine to St. Louis more than 30 years ago.
Curry Ramen
Wontons
In Vietnam the quality of the Pho is the measure of a good cook. It’s the “chicken soup” of the country. (The dish is pronounced “fuh” by most Vietnamese, but “foe” by the locals.)
Noodle Nibblin’: Fun for All Ages
My granddaughter, Coco, slurping noodles at Nudo. Yes, slurping is the way ramen should be eaten. This preserves the wholeness of the noodles and opens up the lungs to the steamy broth. The louder the slurp the greater the appreciation of the warm broth.
Nudo House. 6105-A Delmar Blvd. in The East Loop. Open: Tue-Sat 11a-9p; Sun.12p-9p.
Note: For a heartwarming account of the Tran family’s incredible journey to America, take time to read this inspiring story in St. Louis Magazine.
