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by stasomatic5 hours ago |
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upvoteby Cider998613 minutes ago|
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They are both some of my favorite foods. I've made pho probably 4 times at this point. It takes 8 to 10 hours but is totally worth it.

Something I started doing was occasionally taking the rare thin meat out for use with the sriracha and sweet sauce. I never added then to the soup because I found it corrupts it.

There's also Northern Vietnamese Pho which I haven't tried but I'd like to. It's supposed to be less sweet and less spiced. In the US it seems southern sweet style is the norm.

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upvoteby stasomatic3 minutes ago|
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Do you mean after the meat sat a bit in the broth? I’m no stranger to tartar or raw meats, just not clear.
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upvoteby fallinghawks1 hours ago|
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Particularly tonkotsu, which basically has fat emulsified into it. My understanding is that ramen was originally a workman's meal -- inexpensive and calorie rich food for laborers.
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upvoteby markerz49 minutes ago|
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I had a Japanese teacher a few years ago who explained that Japan's ramen is the US's "burger and fries". It's calorie-rich processed food that's available everywhere. They are prepared in advance, served very quickly (usually within a few minutes), and people finish their meals within 15 minutes. It's far closer to "fast food" than most Westerners realize. The average ramen outside Japan is far more elevated than within Japan.
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upvoteby bookofjoe1 hours ago|
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Instant (4 minutes in microwave) tonkotsu @$2.79 is surprisingly good:

https://www.doordash.com/products/nongshim-tonkotsu-premium-...

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upvoteby MomsAVoxell1 hours ago|
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As a lover of both pho and ramen I feel I can compel with you on the crispy factor - like pho is more for a jungle - and also on the food coma factor of ramen - a meal for the monsoons, perhaps - but nevertheless need to point out to you that there are also crispy ramens, with sprouts/lime/mint/japaleno, too.

In fact there is no ‘one ramen’, it has to be said; there are regional variants where the “scrap food” of the area is used as the decoration to the base, where a noodle and boiled-meat leftover soups/stock are combined …

I have very sleepy pho’s in my neighborhood, also .. just sayin’. Both are great, you’re right, they are a wonderful branch of food.

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upvoteby Hikikomori1 hours ago|
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Best pho I had was in Tokyo, thinly sliced raw wagyu melted into the soup. Though theres as many ramen styles as there are cities in Japan, some style would likely suit you.
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upvoteby dcrazy1 hours ago|
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Yes, tori paitan is one nice light alternative to the popular and heavy tonkotsu.
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