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I tried making a gumbo and pho hybrid.
Posted on 10/1/17 at 8:51 pm
Posted on 10/1/17 at 8:51 pm
The other day I was wondering why you don't see more pho/gumbo fusions in south LA. I did a little looking around, but couldn't find much of anything that people had tried to do, so I decided to make my own. I had the thought that maybe no one's done it because it isn't good, but I wanted to find out for myself.
The dish was basically a pho broth instead of chicken stock for the gumbo (broth based loosely on this) I also added the chicken carcass the to the broth. I served it over rice noodles.
It was pretty decent. Good for a first attempt. It can be better, though. I think my pho base needs more depth, and I'm going to use less roux next time. I also forgot a couple fresh pho garnishes that I'll have on hand next time.
Thoughts on how to improve this dish?
The dish was basically a pho broth instead of chicken stock for the gumbo (broth based loosely on this) I also added the chicken carcass the to the broth. I served it over rice noodles.
It was pretty decent. Good for a first attempt. It can be better, though. I think my pho base needs more depth, and I'm going to use less roux next time. I also forgot a couple fresh pho garnishes that I'll have on hand next time.
Thoughts on how to improve this dish?
7
Posted on 10/1/17 at 9:08 pm to BottomlandBrew
I like the concept. IWEI.
I would try not precooking the meats. Maybe micro-plane the sausage, and cut the chicken in tiny bites. Pour the boiling roux-broth over top.
For no good reason, I think sliced okra should be included on the side with the garnishes.
I would try not precooking the meats. Maybe micro-plane the sausage, and cut the chicken in tiny bites. Pour the boiling roux-broth over top.
For no good reason, I think sliced okra should be included on the side with the garnishes.
Posted on 10/1/17 at 11:11 pm to BottomlandBrew
I don't know whether to be impressed or angry.
Posted on 10/2/17 at 8:13 am to Btrtigerfan
quote:
I would try not precooking the meats
I thought of that afterwards, too. Maybe thinly slice the chicken and add at time of serving.
Posted on 10/2/17 at 10:19 am to BottomlandBrew
That's awesome, OP. I would eat the hell out of that.
Posted on 10/2/17 at 10:29 am to BottomlandBrew
Posted on 10/2/17 at 10:38 am to BottomlandBrew
I really like gumbo on rice noodles.
Posted on 10/2/17 at 10:46 am to Mr Coach Farmer Fran
Sorry my experiment offended you. I'll never try anything new ever again. 
Posted on 10/2/17 at 10:49 am to BottomlandBrew
quote:
I would try not precooking the meats
agree. I always heard that guys who were in country and worried about the hygiene would go with pho, because the broth has to be hot enough to cook the meat, so you know it's hot enough to kill the germs.
Posted on 10/2/17 at 1:19 pm to georgia
Phumbo. I would eat it.
Posted on 10/2/17 at 1:30 pm to Fat Harry
quote:
Phumbo
Posted on 10/2/17 at 2:03 pm to BottomlandBrew
So you served gumbo over rice noodles
Posted on 10/2/17 at 2:27 pm to LSUZombie
I used a pho broth instead of a typical chicken stock.
Posted on 10/2/17 at 8:13 pm to BottomlandBrew
Seems like you could skip the step of making pho and simply spice ordinary chicken broth with the key pho flavors (charred onion, charred ginger, star anise, cinnamon, coriander seed).
Posted on 10/2/17 at 9:13 pm to BottomlandBrew
I'd eat it 
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