Thought of an idea...
Chinese soup dumplings (xiao long bao aka XLB), but using gelatinized pho broth as the soup portion instead of gelatinized chicken broth. Filling (beyond the soup) being ground beef, finely diced bean shoots, cilantro / Thai basil, maybe some sriracha and hoisin, etc...
Seems like marrying a great concept (XLB) with an even better soup/flavor profile...
Thoughts?