LING'S ASIAN CUISINE

Hoppen Hierarchy:★★★

Vietnamese, Thai, & Chinese Cuisine

Perfect For: Lunch; Casual Dining; Takeout

Standout Dishes: Banh Mi Sandwich; Pan-Seared Dumplings with Pork; Vermicelli Noodle Bowl with Pork

For better or worse, there are plenty of great restaurants in Omaha that you don’t know about… until you know. These hidden gems cook great food in obscurity without the massive patronage they deserve.

Ling’s Asian Cuisine was one of those restaurants, but once diners started tasting this husband-wife team’s take on Chinese and Vietnamese favorites, word started to get out.

Ling’s is still a gem, but it’s not so secret anymore.

Located in a small strip mall off 156th and Harrison, Ling’s is a tiny restaurant with enough seating for maybe 30 people. Each time I’ve visited every seat has been filled, and there’s a procession of people picking up takeout orders.

Ling’s is run by Kim and Justin Ling. Kim worked with her family at China Road for 27 years before retiring. As with most restauranteurs, however, the itself for the kitchen returned, and when a space opened up near their home, the couple jumped at it. Kim now owns the restaurant and manages the front, often serving tables, while Justin does the cooking in the back.

The menus at most Asian restaurants are filled with dozens of dishes, but Ling’s keeps things relatively simple. There are about 30 items total, ranging from what Americans have come to expect from a Chinese restaurant to dishes that are more authentic. And Ling’s covers all of Asia, with plates from China, Thailand, and Vietnam.

The Banh Mi Sandwich falls on the more authentic end of the spectrum. Though the Vietnamese sandwich has become more prevalent in the U.S. recently, it’s still unknown to much of the population.

If you’re looking for a spot to introduce yourself to the Banh Mi, it’s at Ling’s. The tender pork, which is marinated in a pleasantly sweet sauce, is grilled perfectly. Picked carrots and daikon add a bit more sweetness, which is cut by cilantros and jalapenos.

But what really makes the sandwich work is the bread. Banh mis are served on baguettes, which tend to be more crusty and dry than traditional sandwich bread. While I love Banh Mis, that’s usually my complaint with how most restaurants serve them—the borderline stale bread soaks up all the moisture in your mouth and chokes out the other flavors.

There’s no such problem at Ling’s. The bread remains soft and airy, powerful enough to hold the sandwich together, but with enough give to provide a pleasant experience. You can tell it’s fresh, my guess baked within a day or so.

The Jjampong is another dish that will take your taste buds to a different part of the globe. This Korean noodle soup has a spicy kick, but it’s not overpowering.

A large bowl is loaded with all kinds of seafood, from chewy pieces of squid to plump, juicy shrimp and steamed mussels, along with strips of beef, mushrooms, and several kinds of vegetables. But the highlight is the broth, which has enough heat to wake your tastebuds up without punching them in the face. It’s balanced with a rich, savory flavor that will have you spooning up every last drop and briefly considering lifting the bowl to your lips.

Another plate worth expanding your palate for is the Vermicelli Noodle Bowl. I’ve had this dish with chicken and pork, both of which were seared perfectly to add a nice texture contrast, but I have no doubt this dish is great with shrimp, beef, or tofu as well. The noodles are so light, and all the different vegetables add texture and crunch. Drizzling on some of the provided fish sauce just sends things to the next level.

If you feel like sticking closer to America’s take on Asian food, you can’t go wrong with the Pad Thai. Though I didn’t necessarily find anything that truly stood out about this dish or separates it from other pad thais I’ve had in Omaha, it’s delicious, and I wolfed the rest of my wife’s meal down once she declared herself too full to press on (to be fair, the portions are very large!). It’s sweet, has plenty of protein, and features well-cooked noodles. Nothing wrong here.

All the appetizers are enticing, and I can confirm that the Crab Rangoons and Fresh Spring Rolls are excellent versions of what you’d expect. But if you want something next level, get an order of the Pan-Seared Pork Dumplings. Unlike in most dumpling dishes, these 6 dumplings are fried together, so the dish arrives as one giant unit. Diners are then encouraged to break off pieces and enjoy them individually.

Not only does this provide a fun visual when they arrive at the table, but it provides great texture to each bite. The dumplings have a tiny “skirt” of crisp on them, creating a confusing but pleasant sensation of doughiness and crunch when you bite into them. They’re filled well, and the fatty pork adds a nice punch. Give these a dip in the soy vinaigrette and you’ll be in a happy place.

Looking for a steamed dumpling? You can opt instead for the Shrimp Dumplings. These springy dough pockets achieve a nice chewiness from their steam bath, and they’re stuffed with shrimp. Feel free to dunk them aggressively in the provided sauce to add a nice sweet/salty pop.

The service is beyond excellent at Ling’s. You’d never know Kim is the owner. She humbly serves each table with a friendly smile, routinely returning to refill drinks and ask how the meal is going. She’s also happy to explain any menu items and help diners make their selection.

Meals are delivered within minutes, and the prices (the entrees are all between $10-12) are a steal for the value and portion size.

If you haven’t heard of Ling’s yet, give it time. Someone will tell you about it soon, then you’ll go. And then you’ll want to tell someone else.

That chain of communication has Ling’s finally receiving the recommendation it deserves.