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Baoguette ..... on Denman

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  1. Fusion gunk-looks like a gustatory horror story.

    5 Replies
    1. re: Sam Salmon

      The concept is not fusion gunk at all, SS.

      I remember chowhounder dennisthefoodie saying his Vietnamese mother in law making them at home.

      I just think you don't see it on menu that often because it would be labour intensive and not business savvy.

      Why bother combining the two items into one when you can sell them separately for more money.

        1. re: Sam Salmon

          To me, FusionĀ® Gunkā„¢ is all the tasteless healthy rice bowl abominations you see, that are called "oriental" or "asian" because it contains chicken and has sesame seeds sprinkled on it.

          1. re: dennisthefoodie

            " ..... it contains chicken and has sesame seeds sprinkled on it."

            That would include some of Uncle Fatih's pizzas ;-)

            http://west8th.unclefatih.com/zgrid/t...

      1. That roll's a winner, at least the one I've had at Le Do, the Viet place next to Red Wagon. Added bonus at LD: it's spicy. Here's an old pic...http://www.chowstatic.com/uploads/8/9...

        3 Replies
        1. re: grayelf

          FWIW, this type of roll has been around for several decades according to the gal I spoke to at Baoguette. It is a fusing of two classic Vietnamese rolls. And it tastes damn good, at least at Le Do. I'm going to try it at Baoguette if I find myself on Denman and feeling snacky. Would be a perfect takeaway before the fireworks...

          1. re: grayelf

            Haven't tried Baoguette's version but I agree, Le Do's version is damn good. I certainly wouldn't avoid trying it just because of the way someone else has labeled it. Much of Vietnamese cuisine is based on fusion, so I say, keep an open mind.

            1. re: Scoffier

              So true. Pho inspired by pot-au-feu, banh mi using tweaked baguettes and pate...