Keep Austin Weird! Here's how!

Check out this interesting article passed on from friend of Faux Pho's Matt Barnes!  He has done years of research on invasive species, and he and others have found ways to erase these pests by giving them an edible ending!  We are always looking for ways to create something fun and new, and help the environment whenever possible!  Thanks Matt for sharing this!
A New Menu To Consider!

Why the standard version of pho is not pho everyone

    As you can see to the left, you have a typical bowl of Pho.  Nothing wrong with it at all really, simple, clean flavors balance very well with the citrus from limes and a dash of sriracha.  I love pho (hopefully that's obvious) and while I have no real complaints about the traditional method of making this dish, I felt that the recipe needed to be (and this is going to be frequent in my posts, so be prepared) *souped* up.


     Living in Austin has made one thing clear over the last 10 years I have lived here: "Keep it weird."  Now I don't want to imply that Texas Fusion Pho is a weird thing, but I certainly hope it is unique and keeps with the tradition of doing something out of the ordinary in this fun town that most of us call home.  As we gear up to start doing preliminary deliveries, trial runs, and menu tastings, we will be ironing out a lot of the kinks in the system, and the food and methods used to create the flavors will be mercurial for sure.  We will be changing the flavor of the stock to be more bold than what many are used to, with a deeper flavor based on savory BBQ.  Add a little smoke flavor to really make the stock a robust medley of smoke, spices, fresh herbs, and beef to create a rich experience you wouldn't expect from a typical bowl of pho.

     Initially we will be starting out with Noodle bowls (with beef, chicken, or pork) and Pho with similar cuts of meat, thought the variety will change weekly depending on local vendors availability and special cuts available.  With our new "pho-lchemy" (pronounced fal-chemy) idea, we strive to use local produce and protein from farmers markets and local vendors as much as possible to keep the quality high, and the money in town.  We are all about supporting the local economy, especially since we are a local business who are in the same boat!  For more information on Austin Farmer's Market, Click Here.  There is a wealth of information and a great way to see where your food is coming from!

Faux Pho's needs your support (not your money, your ideas!)  Follow our blog and like our facebook page and the more people who know about us, the faster we can start delivering meals to your front door! (or back door if you don't want your other delivery service to find out, we understand)  :)

Thanks to Mighty Sweet for Pho-to And DowntownAustin.com

New permitting fees for mobile food vending is hurting local farmers

Well, if you have any interest in the mobile food scene, or local farmers markets, this is an article you will want to check out.  Find out how local ordinances are making it hard for farmer's to sell locally, and see why they may be selling in Round Rock and Georgetown instead of Austin.  Is Austin's extra fees for local farmers causing them to sell elsewhere a fair trade to make extra money from the food vendors?
Click here to read the entire article

First test run.... a success?

      Well, the very first menu tasting was last night, and it was a relatively successful evening!  First off, we would like to thank our loyal followers on Facebook and Twitter for spreading the word, and providing invaluable feedback.  Our goal last night was to create a "standard" pho recipe which could be the base for the other variations we hope to bring in the future.  While the recipe was adequately good, I would not say it was much better than you can find in local restaurants.  For us, that is simply not good enough for you, the customer.  We know there is no shortage of Pho restaurants around town (especially in our hood) and if you can't compete, you will just get swallowed up.
     So the experiment went well over all.   Head chef, Tim Given, was able to bring together the smokey flavors from the meat and bones and bring the Texas flavor he was looking for.  While the flavor could use some tweaking, the overall idea of the flavor concept we are going for (Texas/bbq fusion) seemed to work.  This is good news, as our goal is to bring something new and different to the world of pho.  Time is always critical to building the right flavors, and as we are always running short of time, that would have given the stock more flavor had the bones used for the stock, been smoked longer (or even overnight).  Something we will work on for next time!
    The spring rolls were a surprise for us as we had never had any experience in rolling them before.  The flavor was good, but rather classical, and less Texas flavor than we were going for.  With sweet peppers, jalapeno, vermicelli, bean sprouts, lettuce, hot chili sauce, smoked jalapeno sausage, it just was still not were we wanted to be.  More development (and suggestions) is needed!
    Thank you again to all of our friends and fans, we are nothing without you, and look forward to serving you in the future!