Born on International Waters: The Remarkable Story Behind Albuquerque’s Vietnamese Bakery
“On the birth certificate and my citizenship it says country of birth is international waters.” That’s what owner Win Win told Guy Fieri about her extraordinary origin story—born on a boat while her family fled Vietnam, her pregnant mother making the perilous journey to America. It’s the kind of story that stops you in your tracks, and it’s the foundation of Kota Bakery Vietnamese Deli at Tofu House in Albuquerque, mexico/" class="ddd-auto-link">New Mexico.
Guy admitted he thought he’d seen it all on Triple D, but this one was different. “This is a story about an immigrant family like I’ve never heard before,” he said. “They’re doing a menu that I’ve—well, I don’t think I’ve quite seen before. This one’s unique.”
The Banh Mi Dac Biet: A Foot-Long Trophy of Success
The star of this segment was the Banh Mi Dac Biet—and “dac biet” means special for good reason. This isn’t your ordinary sandwich. It’s a foot-long masterpiece layered with house-made components that would make most delis jealous. Unlike a Meatloaf Sandwich or other American classics, this Vietnamese creation required meticulous preparation of multiple proteins from scratch.
Don't lose this list! Drop your email and we'll send it to you, so you've got it handy next time you're hungry or planning a trip.
After taking a bite, Guy didn’t hold back: “This is probably one of the most remarkable sandwiches I’ve had a chance to try.” He called it “a trophy of success for all your hard work.”
How They Make Everything In-House
What sets this banh mi apart is the obsessive commitment to making every component from scratch. Guy joked, “I’m probably gonna go mill some paper to make the bags,” after learning just how much they produce in-house.
The Bread: High gluten flour, butter, oil, salt, dough conditioner, sugar, yeast, and ice water. The ice water slows yeast development, allowing them to roll out the dough and give it a longer shelf life before proofing—and develop more flavor.
The Vietnamese Ham: This pressed ham starts with boneless skinless chicken breast, then gets bound with starch, glutinous rice flour, baking powder, white pepper, salt, MSG, vegetable seasoning, oil, ice water, and simple syrup. It goes through an emulsifier—”that’s where you really get that creaminess,” Win Win explained. Guy’s reaction to learning it would break down like bologna? “Nothing I love more than meat ice cream.” It steams for an hour and fifteen minutes.
The Pâté: Pork liver, pork fat, pork butt, white onions, fresh garlic, house bread crumbs, glutinous rice flour as a binder, garlic powder, black pepper, baking powder, salt, five spice powder, sugar, and onion oil—all pureed and steamed in a mold for another hour and fifteen minutes.
Building the Sandwich
The assembly brings it all together: house-made garlic mayo, that fresh pâté, pork belly, head cheese, jambon (a garlic ham), and the Vietnamese ham. Then comes soy sauce, pickled carrots and daikon, cucumber, jalapeños, and cilantro. Guy’s verdict on the construction? “That makes Subway look boring.”
One customer summed it up perfectly: “The whole sandwich is really fresh and tasty. It has the vegetables, it has the butter on the backend, and the baguette—it’s better than pretty much any sandwich you can count.” Similar to finding a Bomb Bacon Jam Burger in Charlotte, NC, sometimes the best food shows up where you least expect it.
A Hidden Gem Worth Finding
As one diner put it: “In Albuquerque, I was not expecting to find such a great hidden gem of this Vietnamese restaurant.” Win Win describes it as Vietnamese casual fast food—but the flavor is authentic. It’s home cooking that traveled across international waters to land in the high desert of New Mexico.
Looking for more Triple D spots to visit? Check out our restaurant directory to find Flavortown destinations near you.