How The Po’Boy Became a New Orleans Obsession — How We Eat

there's a sandwich in New Orleans and they really be only one and that's the po-boy but if you come to walnuts and don't get a po-boy well you might not as welcome so the New Orleans po-boy started during hard times okay 1929 hire the Great Depression bidding clover smart and they were former streetcar conductor and they had worked their way up in the business and opened up a grocery store in the French market Martin brothers coffee stand the streetcar workers they weren't getting paid so they striked the word got out to Binion Clovis Martin and they said show your badge and we'll feed you will feed all four boys over time different kinds of po boys became a reality where it first started with a beef debris it would soon include fried oysters and shrimp and sometimes be referred to as a peacemaker along the way Parkway bakery and tavern became a mainstay in po-boy history and under its third ownership it is still a favorite in the city Barclay has been around since 1911 they weren't supermarkets they weren't big grocery stores they weren't Walmart's there was corner grocery there's corner bakeries and Parkway bakery was the bakery for the neighborhood right here in the bar this was where your lunch counter was where the guys made the sandwiches and back when this place was open in the turn of the century a with ten cents the guys that used to run the place was more like a you know what do you want next you know they knew their business and the racetracks right up the way so did a little booking out the place as well as much as people mention the variations and amount of toppings you can put on a po-boy one fact remains true and that there is one ideal form of bread the most important part is the bread french leidenheimer style bread it's different from your Italian bread it's different from your hoagie roll it's unique to new all at Lilly's cafe we use French bread we use line armor because it's old it's true it's crisp but when you cut it the inside soft like cotton candy it's not dense you're really focusing on what's inside that bread next day not really worth a whole lot but day of baked light nama bread is absolutely fantastic this varies Milou to the French back that the French brought into Vietnam in 1858 what few people in New Orleans realize though is that many Vietnamese were trained in classical French baking starting in 1975 New Orleans saw an influx of Vietnamese refugees and would go on to become some of the best bakers New Orleans had to offer enter dong Fong bakery a 30 year old family-owned establishment that specializes in French technique and something else the Vietnamese had to offer the bond me so when you go to dong Fong they have a storefront they have all the pastries they all have all the jelly doughnuts but then they have the little sandwich shop I mean she set up how far away was probably fifty years ago for the last five years I think a lot of Vietnamese restaurants open up one food that they have to have is Vietnamese po-boy but me you will cut the bun me in half you would spread it with the French butter with pate one line of soy sauce one line of sriracha cucumber jalapeno and cilantro that is - a po-boy the locals of New Orleans adopted the bond me as a close relative to the po-boy this bond through food helped establish the Vietnamese community and they would eventually open restaurants of their own Trin Fong is the owner of Lily's cafe and has been open for business for five years it's funny when we live in Vietnam we live in a second storage home so sometimes we're lazy at nighttime and if we don't go out to eat this person who's selling but me in a big basket from the second floor which is like I give us some bun meat we put the strings down and then they would tie the button me up and then we roll it up and there you go but me for the night part of the restaurant we have disruption I think going back to my father he was a friendship the best of the best his taste is just phenomenal and I think I got that from my father food is is you know it's it's something you need to survive but a po-boy is culture you can eat dick this is a tale of Croatian immigrants an Italian family and one city's undying love for [Music]

Channel: Eater

Views: 206,321

Rating: 4.8976703 out of 5

Keywords: parkway po boys, po boys, new orleans, shrimp, mardi gras, french quarter, po boy, louisiana, authentic, bourbon street, nola, best po boys new orleans, best po boys, bahn mi, vietnamese, new orleans vietnamese, bahn mi po boy, fried shrimp, steak, sushi, eater, eater.com, food, foodie, dining, dish, restaurant, restaurants, review, news, munchies, food porn, Cooking (Interest), recipe, Eating

Id: FHIQQkAX2IM

Length: 4min 24sec (264 seconds)

Published: Sun Feb 26 2017