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Pozole v Pho (2 Viewers)

Pozole v Pho

  • Total voters
    40
Both are great and they're not related in the least. 

It's tough for a home cook to make a good pho.  There's no substitute for time when making the broth.  I suppose you could make a bunch and freeze it but it's much easier to go out for pho.

Pozole is much easier and quicker to make.  Pork shoulder is cheap and versatile and the other ingredients are readily available in any supermarket.  I make a passable one in the pressure cooker with canned broth, enchilada sauce and hominy.   It's one pot (two if you sear the meat) dish that's done in 30 min and makes great leftovers.  It's also a good way to use up leftover rotisserie chicken.

 
when i first moved to NM in the 70s, i loved gf's invitations to eat at their abuelitas, except when i saw a steaming soup bowl coming my way. Hated menudo (which had even more weirdweird unchewable meats in it than real pho) even more than i loved posole, so i always felt relief when i saw the big cornpuffs.

pho broth is as evolved as a great consomme (especially if they really char up the veggies beforehand) and pouring it over the raw beef is just spectacular, so i like it more now. lots of fresh cabbage atop both, too

 
To me, nothing beats pho... But there i something to be said for a great bowl of Pozole.

I make my own, in the slow cooker, which takes a solid 8hrs or so to make. But it's unbelievable, especially in the winter months. 

I esentially love that both soups are so customizable.

Pho wise - thai basil, bean sprouts, roasted chili paste, lime and a slap of sriracha... end of story.

Pozole - shredded cabbage, lime, and just a tap or 2 of Valentina.

 
I know I haven't been watching as much MMA of late, but it's getting so I don't even recognize these guy's names...

I'll take Pho to win by submission.

 
MikeIke said:
I'm not sure where the love comes from. It's soup :shrug:
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Pho bridges the gap between soup and meal better than even a good beef stew imo. And it's got a lot of flavors and textures happening at once. Throw some Sriracha in there, especially when it's cold out and/or you're congested, that last 1/4 bowl of spicy broth is just what the doctor ordered.

 
Pho is a perfect food. 

If you like pho, try Thai boat noodles. It's also a noodle soup, but with spicy Thai flavors. Sometimes made with coagulated pork blood.

 
McGarnicle said:
Pho bridges the gap between soup and meal better than even a good beef stew imo. And it's got a lot of flavors and textures happening at once. Throw some Sriracha in there, especially when it's cold out and/or you're congested, that last 1/4 bowl of spicy broth is just what the doctor ordered.
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Sriracha and HoiSin sauce.

 
McGarnicle said:
Pho bridges the gap between soup and meal better than even a good beef stew imo. And it's got a lot of flavors and textures happening at once. Throw some Sriracha in there, especially when it's cold out and/or you're congested, that last 1/4 bowl of spicy broth is just what the doctor ordered.
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I go chili oil. 

 
McGarnicle said:
Pho bridges the gap between soup and meal better than even a good beef stew imo. And it's got a lot of flavors and textures happening at once. Throw some Sriracha in there, especially when it's cold out and/or you're congested, that last 1/4 bowl of spicy broth is just what the doctor ordered.
Click to expand...
FYI adding Sriracha and/or Hoisin to the broth is kinda an insult to the chef. A lot of work goes into making a good clear broth and sriracha kinda steps on some of the delicate aromatics.  If the broth is good (rich aromatic flavor, not watery), it doesn’t need the added flavor. 

The shark move is a blend of sririacha and hoisin in the small bowl provided... then meats are dipped into that mixture. I also like to add a touch of chili oil to add some heat. 

 
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Tom Kha Gai would’ve been a much more worthy adversary for Pho. Pho still wins but at least there can be a discussion. 

 
[icon] said:
FYI adding Sriracha and/or Hoisin to the broth is kinda an insult to the chef. A lot of work goes into making a good clear broth.  If the broth is good (rich aromatic flavor, not watery), it doesn’t need the added flavor. 

The shark move is a blend of sririacha and hoisin in the small bowl provided... then meats are dipped into that mixture. I also like to add a touch of chili oil to add some heat. 
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Beer snobs were enough of a slap in the face. A pho snob I might have to fight to the death just as a proactive measure for society. 

 
[icon] said:
FYI adding Sriracha and/or Hoisin to the broth is kinda an insult to the chef. A lot of work goes into making a good clear broth.  If the broth is good (rich aromatic flavor, not watery), it doesn’t need the added flavor. 

The shark move is a blend of sririacha and hoisin in the small bowl provided... then meats are dipped into that mixture. I also like to add a touch of chili oil to add some heat. 
Click to expand...
Here we go....

Can’t just let the pho lovers enjoy themselves huh.

 
McGarnicle said:
Beer snobs were enough of a slap in the face. A pho snob I might have to fight to the death just as a proactive measure for society. 
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I don’t care how ya eat it... not judging. Just explaing the customs as they were explained to me by the best Vietnamese chef I know and a couple Viet / Hmong freinds. 

I will say I make my own from scratch, it takes a lot of work / long time, and would likely not invite someone back if they squirted sriracha into the broth without tasting it first. Wouldn’t call em out on it, though. 

 
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[icon] said:
I don’t care how ya eat it... not judging. Just explaing the customs as they were explained to me by the best Vietnamese chef I know and a couple Viet / Hmong freinds. 

I will say I make my own from scratch, it takes a lot of work / long time, and would likely not invite someone back if they squirted sriracha into the broth without tasting it first. Wouldn’t call em out on it, though. 
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Yeah well the place I go is $6.99 for a big bowl and they slam sriracha faster than Dodds can assassinate a credible accuser.

 
Lots of Mexican places around here ... and pozole is served nowhere. Never heard of the dish until this thread.

Is pozole a regional dish in Mexico?

Menudo is even very hard to find ... our places must trend heavily towards Tex-Mex. But we have a lot of places opened b recent immigrants from Mexico and Central America, so :shrug:

 
Doug B said:
Lots of Mexican places around here ... and pozole is served nowhere. Never heard of the dish until this thread.

Is pozole a regional dish in Mexico?

Menudo is even very hard to find ... our places must trend heavily towards Tex-Mex. But we have a lot of places opened b recent immigrants from Mexico and Central America, so :shrug:
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There are regional variations of pozole.  Green is pretty common but I've only seen white pozole in cookbooks.  Red/rojo is sometimes referred to as Jalisco style so that might be the point of origin.

I prefer it when it's more like a stew than a soup.  It's probably the wrong thread to admit I'm not a big soup person.

 
RBM said:
Tom Kha Gai would’ve been a much more worthy adversary for Pho. Pho still wins but at least there can be a discussion. 
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I'm with you, and by with you I mean I'll eat all the Tom Kha while you take the Pho.

I mean, I like Pho, but I'll take a good seafood Tom Kha every time. 

 
Pho is the correct answer.  We’re talking about a meal that nourishes nearly a billion people every morning vs a traditional hangover recipe in Mexico that is now a family get together meal on the weekends.

Pozole isn’t even in the same ballpark as a meal.  I’ve always eaten the red.  None of family meals I’ve attended or local Mercado’s or restaurants make verde or blanco pozole.

The only thing negative about pho is that I’ve been running into a lot of ‘instant pho’ at some Vietnamese restaurants.  Even one the local places that was featured on Food Network is doing it.  Very disappointing.  You won’t see this with pozole.

 
This won't even be close...not by a long shot.

And I LOVE Mexican food of all kinds...but Pho is the bomb!

 
As an official expert of each, pho wins hands down.  There is no greater comfort food in the world.  I have had it all over Vietnam.  Each region has a slightly different flavor but it is just plain good.  In Saigon, I had a hole in the wall spot that charge 1.25 usd for a huge bowl of pho and a beer (tip included but i would  always leave them a 5.00 for the effort). Pozole is amazing as well.  I happen to make a high end version layering a ton of flavors while trying to keep it traditional.  It does not hold a candle to pho imo.  Thankfully I have a ton of great pho choices in my area!  I am a luck person.

 
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