Comments on: Phobulous Is Just Pho Sho

By: Canvas Prints

Canvas Prints — Mon, 16 Mar 2009 22:42:51 +0000

Nice play on words, you really get the “pho”. This would really cater to the young audience, which is great since they are located near a university.

By: betshopboy

betshopboy — Mon, 16 Mar 2009 02:12:56 +0000

Besides the elusive tree shrimp, you might get lucky and spot slugs having sex in mid-air and bask in all its glory of glow-in-the-dark penises! That's full frontal nudity for you in the most primitive form.

By: Ray Ebersole

Ray Ebersole — Sun, 15 Mar 2009 21:45:04 +0000

Keviolay Sensei called them spring rolls, whereas I’ve previously called the deep fried ones spring rolls. No matter they taste pretty good.

I would say that Laotian cuisine is a potpourri of the other main regional foods because I don’t ever remember eating anything that he said was Laotian. It was either, Thai, Vietnamese or Chinese cuisine all with a spicier flavor than the originals.

By: Stephen

Stephen — Sun, 15 Mar 2009 20:34:12 +0000

That’s too bad about the quality. It doesn’t matter what you call it if it turns out on the chewy and over salted. But I do like the creativity.

Are you sure the beef just isn’t frozen from the extreme cold and the broth is freezing in chunks so you get the saltier parts? Afterall, you are in a winter tundra

By: Michael Kwan

Michael Kwan — Sun, 15 Mar 2009 20:16:38 +0000

I still remember the episode of King of the Hill when the Arlen folks first met the Khan’s family. He tells them that they’re Laotian and that they’re from Laos. Dale (I believe) then asks him what part of China is that? On a side note, I still have no idea what is distinctly Laotian cuisine. For me, Pad Thai is still from Thailand, though I’m sure the Laotian people prepare it slightly differently?

I distinguish between salad rolls and spring rolls in that the former are cold and wrapped in rice paper, whereas the latter are deep-fried.

By: dcr

dcr — Sun, 15 Mar 2009 19:46:52 +0000

Now I’m curious to visit a rainforest… I’d like to see the elusive tree shrimp.

By: Ray Ebersole

Ray Ebersole — Sun, 15 Mar 2009 18:28:05 +0000

One of the other Black Belts I train with is from Laos and a chef to boot. He makes some great Pad Thai, which I prefer over Pho, but Pho is real good too.

The Pho Shizzle looks great and I had actually picked that from the picture of the menu before reading further and seeing its picture.

The pork and shrimp salad rolls are what I call spring rolls that Keviolay Sensei makes. The sauce in the picture looks like the same peanut sauce that he served.

Now that you made me hungry for Pho or Pad Thai, I’m going to have to drive to Bangkok (the restaurant, not country) for dinner.