Thuy's Noodle Shop

When Thuy Dang (pictured) moved to Bisbee from Vietnam nine years ago, she desperately missed the flavors of home — the spices, the heat, the way everything blended together to create steaming bowls of soup, noodles, rice, more. So, while her husband was at work, she Skyped with her friend. 

Through those video chats, spanning more than 8,500 miles, Dang built enough culinary knowledge to create an extensive menu of the food that had comforted her for decades. A year and a half later, she opened Thuy’s Noodle Shop to share those flavors with the people of Bisbee. 

And, luckily, among her customers’ favorite dishes are the ones that Dang most likes to cook. 

“The beef noodle soup and the chicken curry are really popular,” she says. “And even I eat the beef noodle soup every day.” 

Featuring thinly sliced beef in a homemade broth, the soup is accented with five traditional pho spices — star anise, whole cloves, cinnamon, cardamom and coriander seeds — along with white and green onions, daikon and rice noodles. Topped with bean sprouts, cilantro, lime and Thai basil, it’s warm and refreshing at once. 

And then there’s the curry. Made with sweet potato and carrot, and served with your choice of rice or rice noodles, it’s rich with a kick. Other traditional menu offerings include gà kho xá, chicken with lemongrass, jasmine rice and vegetables; bún chá giò, two fried rolls featuring pork and shrimp or vegan ingredients, served with noodles, fish sauce and sweet chile sauce; and gòi cuón tóm thit, a fresh spring roll filled with pork, shrimp, cucumbers, carrots, lettuce, cilantro and mint, and served with Dang’s special hoisin-peanut sauce on the side. 

Many of the entrées can be made vegetarian or vegan, and all of them are made with love by Dang herself. Despite the challenges presented by COVID-19 over the past year, Dang has adapted, just as she did when she moved from Vietnam.

A recent move to Tombstone Canyon Road from Naco Road means she has more space, heat in the winter and air conditioning in the summer. And while her focus is on preparing takeout orders right now, she’s looking forward to having customers dine in again. 

“I love Bisbee and the people who live here,” Dang says. “There are super families who have always supported my business. I miss having them in the restaurant the most.”