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The restaurant also features a variety of dishes with Vietnamese, Japanese, Chinese, and Filipino influences. The menu spans noodles and soups to sandwiches and salads, as well as popular favorites such as spring rolls and crab rangoon. Globally-inspired flavors of soft serve rotate weekly for those with a sweet tooth. NYPD swarmed the university Tuesday night after the university authorized it to go into the campus to clear out a building being occupied by protesters. I went on line to find out more about the new culinary trend that’s sweeping the country. This preserves the wholeness of the noodles and opens up the lungs to the steamy broth.
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Located in Creve Coeur, the restaurant has only been open for about six months, but has already been a smashing success. That dessert, like everything else that comes out of Tran and Velasco's kitchen, is the perfection of its form. You wouldn't expect anything less, though, from two people who have gone to such lengths to bring world-class noodles to St. Louis.
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Soon Tran and Velasco were traveling the country – Chicago, New York, Los Angeles — on a quest to develop the perfect bowl of ramen. And the broth, however glorious, is only part of the story. Thick slices of king oyster mushrooms are silken, fleshy and gilded with garlic oil that forms shimmery droplets on the broth's surface. Fermented bamboo shoots give a punch of funk, and a halved, soft-boiled egg with a yolk that refuses to commit to just one state of matter bobs in the luxurious liquid.
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I immediately spotted the name above the restaurant, cleverly featuring a noodle bowl and chopsticks worked into the logo. Qui Tran, co-owner of Mai Lee once told me, that it was his dream to someday have a noodle house. I am so happy for him and co-owner and executive chef Marie-Anne Velasco. It took several years of travel, research, and hobnobbing with the ramen masters in New York and California, but they pulled it off.
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Particularly noteworthy is the "Pho Shizzle," which combines pork, shrimp, beef and glass noodles with the sweet and aromatic beef liquid. About six months after arriving in Chicago, Tran called with a proposition. The two had often talked about opening a restaurant of their own one day and shared an obsession with ramen.
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Since the same team that opened Nudo House is behind the restaurant Mai Lee, you can count on seeing variations of their signature pho on the menu. Even so, my favorite thing on the menu is by far the ramen. The pho broth is also the base of Nudo House's pho soups.
These demigods of ramen have indeed created their Aphrodite in Nudo House — and she's a perfect ten. There are other noteworthy items at Nudo House, not the least of which is a fun Vietnamese riff on the French dip. Called the "Bánh Mì Pho Dip," the dish pairs a beef-laden version of the classic baguette with a side of Tran's famous pho broth. Nudo House's "Hebrew Hammer" is chicken noodle soup cranked to eleven. The broth coats the mouth with a rich blanket of chicken-fat-laden liquid and enough fermented black garlic to render Buffy unnecessary. It lingers — not that you'd want such perfection to leave — and serves as a golden canvas for hunks of chicken meat, noodles, bok choy, bamboo and a soft-boiled egg.
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You start first by contemplating the bowl and patting the floating pork slices, before commencing the noodle nibbling. The Japanese also insist that diners slurp loudly to show appreciation for the dish, but I didn’t notice anyone observing this tradition. This week Robin, JC, and I were driving along Olive on our way out to Creve Coeur. We were in search of Nudo House, a ramen noodle shop located in a busy, shopping mall.
Nudo House for a Bowl of Ramen Comfort
Velasco worked at the Ritz and then the Chase Park Plaza, eventually teaching culinary classes and becoming a regular at Mai Lee. There, not only did she find the best pho she'd had outside of Montreal, she also found a friend and culinary soulmate in Tran, who had grown up working at his family's storied restaurant. The two became fast friends and kept in touch even after Velasco left town to start a new life with her husband in Chicago.
Nudo House's ramen noodles are handpicked by the owner straight from the manufacturer, so they're the perfect thickness, texture, and waviness. You can tell that time and care have been put into creating the perfect bowl just for you. From a person whose first ramen experience was in Japan, this is truly one of the best ramen dishes that I have ever had in the States. While the restaurant specializes in ramen and pho, everything else on the menu is just as spectacular. To start off, they offer a variety of appetizers like spring rolls, kimchi, and various unique salads.
Her entrance into the restaurant business came after leaving behind a career in international finance to attend culinary school. Since then she’s been a chef in leading restaurants in New York, San Francisco and London, taught at a local culinary college, and served as a sushi chef at the St. Louis Ritz Carlton. I had the opportunity to chat with co-owner Qui Tran, and it's obvious that Nudo House is the result of perseverance and heart.
Add to this braised bok choy and perfectly springy ramen noodles and you've got no mere soup. Tensions escalated on campus when officers on Tuesday night entered Columbia's Hamilton Hall, which had been occupied by protesters since the early hours of Tuesday, and dozens were seen being arrested. The university has asked NYPD to maintain its presence on campus until May 17. A lead student negotiator for protesters at Columbia University has told CNN that protests will continue on the campus despite the school's request for a prolonged police presence.
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