Domain: tiger-web1.srvr.media3.us I'll go ahead and say it... | Page 2 | Food and Drink
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re: I'll go ahead and say it...

Posted on 10/20/08 at 9:41 am to
Posted by jbs780
BATON ROUGE
Member since Aug 2006
2246 posts
Posted on 10/20/08 at 9:41 am to
quote:

Vietnamese gumbo


No...not so much.

No roux in pho...for one thing.
Posted by Catman88
Baton Rouge, LA
Member since Dec 2004
49125 posts
Posted on 10/20/08 at 9:44 am to
I guess you can compare it if you are looking on a soup level. Im guessing you can get some really good Pho in DC and really bad gumbo. But down here its a hard comparison. Pho is good but I would compare it to a veggie soup with shank before I compared it to a gumbo.
Posted by Y.A. Tittle
Member since Sep 2003
110313 posts
Posted on 10/20/08 at 9:45 am to
quote:

vastly different cuisines


Not exactly correct. Actually, each have a pretty strong French influence.
Posted by el tigre
your heart
Member since Sep 2003
49712 posts
Posted on 10/20/08 at 9:47 am to
gumbo should be compared to other stews, pho to other soups.

Posted by econotiger
Member since Oct 2008
66 posts
Posted on 10/20/08 at 9:52 am to
Yes I know they are quite different but since gumbo was being thrown around in the start of the topic I just went with that theme. I eat Pho from LS atleast twice a month, I am quite familiar with it's greatness and differences......
Posted by Y.A. Tittle
Member since Sep 2003
110313 posts
Posted on 10/20/08 at 9:55 am to
quote:

gumbo should be compared to other stews, pho to other soups.


I'm a huge fan of pho. Have you ever had the Vietnamese stew, though? Not so big a fan.
Posted by Tiger Attorney
New Orleans
Member since Oct 2007
20060 posts
Posted on 10/20/08 at 9:58 am to
The best gumbo I have ever had is far better than the best pho I have ever had.

Also, Pho is intended as a complete meal soup, whereas, often gumbo is serve merely as a starter or juxtaposed with jambalaya, crawfish pie, red beans, po boys, etc.

So the comparison is not very good on that point either.
Posted by jbs780
BATON ROUGE
Member since Aug 2006
2246 posts
Posted on 10/20/08 at 10:06 am to
quote:

Fish Head Soup??


No. Not even close.
Posted by jbs780
BATON ROUGE
Member since Aug 2006
2246 posts
Posted on 10/20/08 at 10:10 am to
quote:

Not exactly correct. Actually, each have a pretty strong French influence.


Weeeeeeeeeeeeeeeeell, yeah, there is French influence...but pho is mostly asian...similar to REAL Ramon noodles...not the fake struff we get here, the real stuff from Japan/Hawaii. That's ggod too.
Posted by Y.A. Tittle
Member since Sep 2003
110313 posts
Posted on 10/20/08 at 10:13 am to
quote:

Weeeeeeeeeeeeeeeeell, yeah, there is French influence...but pho is mostly asian...similar to REAL Ramon noodles...


I'd argue the broth is fairly strongly French influenced.

quote:

not the fake struff we get here, the real stuff from Japan/Hawaii.


Explain difference between the "fake stuff" here, and the "real stuff" from Japan??? or Hawaii????

ETA - Wait were you referring to "real" Ramen noodles? I think I may have misunderstood that point.
This post was edited on 10/20/08 at 10:15 am
Posted by jbs780
BATON ROUGE
Member since Aug 2006
2246 posts
Posted on 10/20/08 at 10:13 am to
quote:

I eat Pho from LS atleast twice a month


LS? Wheresat?
Posted by jbs780
BATON ROUGE
Member since Aug 2006
2246 posts
Posted on 10/20/08 at 10:16 am to
quote:

Also, Pho is intended as a complete meal soup, whereas, often gumbo is serve merely as a starter or juxtaposed with jambalaya, crawfish pie, red beans, po boys, etc.

So the comparison is not very good on that point either.


Well, not in cajun country...at least not a home. That whole appetizer thing is an eattin' out deal. At home gumbo is the main event in a bigger bowl that you would eat soup out of...WITH potato salad on the side! Cest Bonne!
Posted by el tigre
your heart
Member since Sep 2003
49712 posts
Posted on 10/20/08 at 10:18 am to
quote:

.
The best gumbo I have ever had is far better than the best pho I have ever had.


but you will probably agree that the flip side is also true. there is some AWFUL gumbo out there as well.


quote:


Also, Pho is intended as a complete meal soup, whereas, often gumbo is serve merely as a starter or juxtaposed with jambalaya, crawfish pie, red beans, po boys, etc.


really? growing up Gumbo was almost always THE meal. Am i the only one?
Posted by el tigre
your heart
Member since Sep 2003
49712 posts
Posted on 10/20/08 at 10:19 am to
quote:


I'm a huge fan of pho. Have you ever had the Vietnamese stew, though? Not so big a fan.


yes, but have only had the stew stuff once or twice. I didn't like it as much, but i don't know if what i had was a good representation of the dish. Gumbo was much better than what i had.
Posted by Tiger Attorney
New Orleans
Member since Oct 2007
20060 posts
Posted on 10/20/08 at 10:20 am to
Home cooking...yes....I should have clarified that I meant eating out. Pho is a meal at home or eating out...
Posted by econotiger
Member since Oct 2008
66 posts
Posted on 10/20/08 at 10:20 am to
quote:

The best gumbo I have ever had is far better than the best pho I have ever had.

Also, Pho is intended as a complete meal soup, whereas, often gumbo is serve merely as a starter or juxtaposed with jambalaya, crawfish pie, red beans, po boys, etc.

So the comparison is not very good on that point either.
Well thank god you finally commented, we can all rest easy now that Tom Fitz jr has set us all straight.
Posted by econotiger
Member since Oct 2008
66 posts
Posted on 10/20/08 at 10:21 am to
quote:

LS? Wheresat?
Little Saigon sherwood at fla, right behind walgreens
Posted by Tiger Attorney
New Orleans
Member since Oct 2007
20060 posts
Posted on 10/20/08 at 10:26 am to
econotiger
Member since Oct 2008
56 posts




Great...another poster ready to dilute the conversation on here further.
Posted by el tigre
your heart
Member since Sep 2003
49712 posts
Posted on 10/20/08 at 10:31 am to
quote:


I'd argue the broth is fairly strongly French influenced.


correct. Pho is very heavily french influenced. the broth is essentially a french consomme, and charring the cloves and onion is an extremely french technique. These things form the flavor base for the entire dish.
Posted by jbs780
BATON ROUGE
Member since Aug 2006
2246 posts
Posted on 10/20/08 at 10:34 am to
quote:

I'd argue the broth is fairly strongly French influenced.


I acknowledged that...but it IS SOUTEAST ASIA! more inluence from that than from the colonials! Again...see ramon and udon noodles, etc

quote:

Explain difference between the "fake stuff" here, and the "real stuff" from Japan??? or Hawaii????

ETA - Wait were you referring to "real" Ramen noodles? I think I may have misunderstood that point.


I think you have it now...The fake stuff is the dehydrated stuff we get in the grocery stores here...cheap eats for college students. The real stuff is as close as Hawaii. That's fast food in Honolulu.
This post was edited on 10/20/08 at 10:51 am
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