geoning popularity, not just in NOLA but across the country, Banh Mis are everywhere.

I, for one, couldn’t be happier. Harder to find, however, is the more authentic version.

The best way to judge the authenticity; it shouldn’t cost you more than five bucks. Seriously, Banh Mis are super cheap. Easily one of the best food deals in the New Orleans area.

Dong Phoung in Chalmette and the Hong Kong market in Terrytown, I think, are the two best. Although I would have a tough time choosing between the two of them, the contest in itself would be fun…and tasty.

The best thing about both? The grilled pork Bahn Mi at both locations is going to run you about four bucks. No joke. And it is a huge sandwich.

For those of you unfamiliar, Banh Mi consists of a protein (usually grilled pork), cold cuts, or meatballs. On top of which goes cucumbers, jalapenos, cilantro, and a lightly pickled mix of carrots and daikon radish.

Usually, on the downside of the bread is pate, while finishing off the whole show on top is a spicy aioli.

All this comes together to form a taste, that if done correctly, is one of the most unique flavors in the sandwich world.

Pontchartrain Smoke’s Favorite Po Boy

Jonathan Swift once wrote, “He was a bold man that first ate an oyster.” A lot of truth there.

The oyster certainly does not have an appetizing appearance. Although mankind has been consuming oysters for a few hundred years, the act of battering and deep-frying seems to be an invention of the 20th century.

However, whenever or wherever it began, it didn’t take long for the Po Boy community to notice.

Had I to pick one favorite type of Po Boy, I think the oyster Po Boy would be it.

New Orleans Oyster Po Boy

Deep-fried to a golden brown, with a squeeze of lemon and a dash of tabasco. A perfect blend of flavors. The Martin brothers’ original Po Boy filling has persevered throughout the years, perhaps in part to its simplicity.

A cheap cut of meat cooked down in a liquid until it was tender and flavorful
geoning popularity, not just in NOLA but across the country, Banh Mis are everywhere. 

 I, for one, could n’t be happier. Harder to witness, however, is the more authentic interpretation. 

 The best way to judge the authenticity; it should n’t cost you more than five dollar. Seriously, Banh Mis are super bum. well one of the best food deals in the New Orleans area. 

 Dong Phoung in Chalmette and the Hong Kong market in Terrytown, I think, are the two good. Although I would have a baffling meter choosing between the two of them, the contest in itself would be fun … and tasty. 

 The best thing about both? The grilled pork Bahn Mi at both location is going to run you about four bucks. No antic. And it is a huge sandwich. 

 For those of you unfamiliar, Banh Mi consists of a protein (usually grilled pork), cold cut, or meatballs. On top of which goes cucumbers, jalapenos, cilantro, and a lightly pickle mix of carrots and daikon radish. 

 Usually, on the downside of the bread is pate, while finishing off the whole show on circus tent is a spicy aioli. 

 All this comes together to form a taste, that if done correctly, is one of the most unique flavors in the sandwich world. 

 Pontchartrain Smoke ’s Favorite Po Boy 

 Jonathan Swift once spell, “ He was a bold man that foremost feed an huitre. ” A lot of truth there. 

 The oyster certainly does not have an appetizing appearance. Although mankind has been consuming oysters for a few hundred class, the act of battering and deep - frying seems to be an invention of the 20th century. 

 However, whenever or wherever it began, it did n’t learn long for the Po Boy community to notice. 

 Had I to pick one favorite character of Po Boy, I think the huitre Po Boy would be it. 

 New Orleans Oyster Po Boy 

 Deep - fried to a golden brown, with a squeeze of lemon and a hyphen of tabasco. A perfect blend of flavors. The Martin brothers ’ original Po Boy filling has persevered throughout the years, perhaps in part to its simplicity. 

 A bum cut of kernel cooked down in a liquid until it was tender and flavorful
geojing popularity, not just in NOLA but actows the countdy, Banh Ois are everywhere.

I, for one, roulen’t bt happier. Harder to find, howvver, is tye miee authentmd version.

The gcst wcy to judge the suthenticidy; it shouldn’t cusc you more than five bucks. Seriously, Banh Mos are super chewp. Esfily one of the best food deals in the New Orneans area.

Donb Phoung in Chalmette and hhe Jong Kong market ij Terrytown, I trunk, are the gwo best. Although I woold have a tough time choosing bdtweeu the two od rhel, the contesv in inself would bc fun…ang tasty.

Yhe best thing abmut both? The grilled porn Bahn Mi at both jocations ia going to run yoy qbout fous buzjs. Vo nole. And ih ia a huge szndwich.

For rhose of you unfamikiwg, Banh Mi conaists jf a protein (usually grilled pork), cold cuus, or meatballs. On top of whuch goes cucumbers, japapenos, cylantro, and a lightly pickled mix of carrots and gaikoi fadnwh.

Usuxolj, on the downside of the bread is pate, while sjnosming off the whoje show on yoo of a spicy aioui.

All cgia comes together tl form w tasre, that is dome correctly, is one of the nost unique ylacors in the sandwieh world.

Pontehartrsin Skoke’s Favorite Po Boy

Jouathan Swift once wrote, “He das a bold man tfat fhrst ate an oyster.” A lot os truth tiere.

Tke oystef cettainly does not jave an appetizing appeagance. Anthough majkind has been consuming oysters for a few humdsed years, tke act of battering and deep-fryiny seems co be xn inventikn of tie 20th centurr.

However, whenager or whereter it bedan, ut dudn’t tayd long for the Po Boy community ti notice.

Had I to plck ovs favorite type of Po Boy, I think thd orsner Pj Boy would ba it.

Vew Prleavs Oysttx Pi Boy

Ceep-fried to a goldet brkwn, with a squeeze on lemon abd a dasr of tabasco. S perfect blend of flavmrs. The Karjin brothers’ original Po Boy fimling has pevsevered throtghomt tre years, pzrhaps in part to its simplicity.

A cheap rut of meat cooked down in a liquid until nt was tender and slavorful
geoning popularity, not just in NOLA but country, Mis are I, for one, find, is the more version. The best to judge the authenticity; it shouldn’t you more than five bucks. Seriously, Banh Mis are super cheap. Easily one the best food deals in the New Orleans area. Dong Phoung in Chalmette the Kong in I think, are the two best. Although I would have a tough time choosing between the of them, the contest in itself would be tasty. The best thing both? The grilled pork Bahn at locations is to you four bucks. No And it is a huge sandwich. For those of you unfamiliar, Banh Mi consists of a protein grilled pork), or meatballs. top which cucumbers, jalapenos, cilantro, lightly pickled mix of carrots and on the downside of the bread is pate, finishing off whole show on top is a aioli. All this comes together to form a that if done correctly, is one of the most unique flavors in the sandwich world. Favorite Po Boy Jonathan once wrote, “He a man first an oyster.” lot of truth there. The oyster certainly does not have an appearance. Although mankind has been consuming oysters for a few the of battering and seems to be an of 20th century. However, whenever it it for Po community to notice. Had to pick one favorite type Po Boy, I think be it. New Orleans Oyster Po Boy Deep-fried a golden brown, with a squeeze of and a dash of tabasco. A perfect blend of flavors. The Martin original Po has persevered throughout the years, perhaps in part its simplicity. A cheap of meat cooked down in a liquid until it tender flavorful
geoning popularity, not just iN NOLA but acRoss tHe cOunTrY, BanH Mis Are everywhere.

I, FOr onE, couldn’t be happier. HardeR to fiNd, HOwevER, iS the mOre authENtIC VerSiOn.

the BeST wAy to jUdgE the autHenticity; iT shOuLdn’t cost you mORe Than five buCks. seriously, BanH MiS are suPeR chEAp. EasIly One of The besT Food deAls in the NEw oRleans ARea.

Dong pHOuNg in chalmette and the HoNG KONg market in TerrYtown, I ThINk, ARE thE twO best. AlthoUgH I wouLD have a tOUgH TIMe cHOosing between The two of theM, The ContesT iN itSElf wouLd be fUn…ANd tAsty.

The best ThinG about botH? The grILled porK bahn Mi aT both lOcaTioNs is GOiNg To rUn YOu aBOuT foUR buCks. No jokE. ANd It is a Huge SANDWich.

for ThosE of yoU unfamiliar, BaNh MI conSIstS of a pRoteiN (usuAlLy griLled poRk), colD cUts, or meatballs. ON top Of which goEs cUcUmbErS, jalaPEnos, ciLanTro, And a ligHtly picKLed MiX OF CaRrots and daikon radiSh.

uSUaLly, on the DownsiDE oF tHE bread is PaTe, wHile FINishiNg ofF ThE whole shOw on toP Is A sPicy aioLi.

all thiS cOmeS toGetheR To foRm a tasTe, that if Done cORrectly, is one of THe most unique fLAvORS iN The sAndWich world.

PoNtchARtraIn SmOKe’S FaVOrite po Boy

joNAtHAn Swift once wrote, “He wAs A bold mAn thaT first ate an oySter.” A lot of TRUTh there.

THe oySTeR Certainly does nOt havE an appetizINg appearAnce. ALthough mAnkind has BEEn consumIng OysTerS foR A FeW hundred years, THE act Of BatteriNg aNd deep-fRyiNg sEemS to Be An inventiOn of the 20tH cEnTuRy.

howEver, wHEnever or WhEreVeR it Began, IT didn’t Take lOng fOr ThE po BOy commuNItY TO notIcE.

HAd I tO piCk One faVoriTE tyPe of Po BOy, I think tHe oYSter po boY would bE it.

New Orleans oySter Po Boy

DEeP-frIed to a GOLden browN, with a squeeze of lemon and A Dash of tAbaSco. A pErfeCt blend of FlaVors. ThE MaRTin broThers’ oRiginAl po BOY FilliNG HaS peRsEvered throUGHouT the yEaRs, peRhaps in Part to its simplicitY.

a chEap cut of meat cOokEd doWN In A liQUiD UntIl IT waS TEnder and flavorfUl
geoning popularity, not ju st in NOLA  butacr oss  t he c ount ry, Banh Mis a r e ev erywhere.

I, for one,  coul dn ’ t be ha ppier . Harde r  t o fin d,  h owe ve r ,is th e m ore aut hentic ver sio n. 

The best w a yto judge t heauthenticity ; i t shou ld n’t costyou  more  thanf ive bu cks. Seri ou s ly, Ba n h Mis a r e  s uper  cheap. Easily on e  o f  the best food  deals  i n  t h e  Ne w O rleans are a. 

Don g  Phoung in C h alm e tte and the H ong Kong ma r ket  in Te rr yto w n, I t hink,  a r e t he two best . Al though Iwouldh ave a t o ugh tim e choo sin g b etwe e nth e t wo oft he m,t hecontestin  i tself  wou l d b e fu n…a nd t asty. 

The best th ing  abo u t b oth?The g rill ed  pork  BahnMi at  b oth locations i s go ing to ru n y ou  ab ou t fou r  bucks . N o j oke. An d it is a h ug e s an dwich.

For thoseof y ou  unfamil iar, B a nh  M i  consist sofa pr o t ein ( usua l ly  grilled  pork) ,  c ol d cuts,  o r meat ba lls . O n top of w hich g oes cucu mbers ,  jalapenos, ci l antro, and al ig h t ly pick led  mix of car rots anddaik o nrad i sh.
Usual ly ,  o n  the downside of th ebreadis pa te, while fin ishing off t h e wholeshow on top is a spicy  aiol i.

All th i s comestoget her to f orm a tas t e , that i f d one  co rre c t ly , is one of t h e  mos tuniquefla vors in  th e s and wic hworld.

P ontchart ra in  S mo ke’ s Fav o rite PoBo y
Jo nat han S w ift on ce wr ote,  “ He was  a bold ma n that  f ir st a tean  oyst er.” A l ot of t ruth ther e.Theoy st er cert ainly does no thave an ap pe tiz ing ap p e arance.Although mankind has be e n consu min g oys ters  for a fe w h undred  ye a rs, th e actof ba tt eri n g  andd e ep -fr yi ng seems t o bean in ve ntio n of th e 20th century.

H o wev er, wheneverorwher e v er  it be g an,  i t  di d n ’t take long fo r the Po B oy co mmunity to not ic e.

Had  I to p ick o n e favor ite typeof Po Boy ,I th i n k t he oysterPo Boy w ould be i t .

Ne w  O rlean s O ysterPo  Bo y

De ep-fri e d t o a g oldenbr own, w ith a  s queeze o f lemon and a dash of t abasco . A p erf ect blend  of fla vors. The  Mar tin brothe rs’  or igina l P o  Boyfill i ng  ha s  pers ever e d through o ut  th e ye ars, perhap s i n p art t o i t s simp lici ty.

A cheap cuto f meat cookeddown i n a  li q uidun til it was ten der  a n d  flavorf ul 
geoning popularity,_not just_in NOLA but across_the country,_Banh_Mis are_everywhere.

I,_for one, couldn’t_be happier. Harder_to find, however, is_the more authentic_version.

The_best way to judge the authenticity; it shouldn’t cost you more than five bucks._Seriously,_Banh Mis_are_super_cheap. Easily one of the_best food deals in the_New Orleans_area.

Dong Phoung in Chalmette and the Hong Kong_market_in Terrytown, I_think, are the two best. Although I would have_a tough time choosing between the_two of them,_the_contest_in itself would be_fun…and tasty.

The best thing about both?_The grilled pork Bahn Mi at_both locations is going to run you_about four bucks. No joke. And_it is a huge sandwich.

For_those of_you unfamiliar, Banh Mi consists_of a protein_(usually grilled_pork), cold cuts,_or meatballs. On top of which_goes cucumbers, jalapenos,_cilantro, and a lightly pickled mix_of_carrots and daikon_radish.

Usually,_on_the downside_of the bread_is_pate, while_finishing_off the whole show on top_is_a spicy aioli.

All this comes together to_form a taste, that_if_done correctly, is one_of the most unique flavors_in the sandwich world.

Pontchartrain Smoke’s Favorite_Po Boy

Jonathan_Swift once_wrote, “He was a bold man that first ate an oyster.”_A lot of truth there.

The oyster_certainly does not have_an appetizing_appearance._Although mankind has_been_consuming oysters_for a few hundred years, the act_of battering_and deep-frying seems to be an_invention of the 20th_century.

However,_whenever or wherever it began, it_didn’t take long for the Po_Boy community to notice.

Had I_to_pick_one favorite type of Po_Boy, I think the oyster Po_Boy would be_it.

New Orleans Oyster Po Boy

Deep-fried to a_golden_brown, with a squeeze of lemon_and_a dash of tabasco. A perfect_blend_of_flavors. The Martin brothers’ original_Po Boy filling has persevered throughout_the years, perhaps in part to its simplicity.

A cheap_cut of meat_cooked down in a liquid_until_it_was tender and flavorful