Venison Faux Pho 2.0
Venison Faux Pho is one of the first recipes I posted on my blog, but how I make this delightful Vietnamese noodle soup has gone through quite an evolution. Since that post I have added more spices and lightened up the broth. It’s still quick and easy to make, something important to me as a busy mom. And though it is far from authentic, it keeps getting better and better.
The recipe definitely needed an update though, especially since this is the dish I will be cooking up for a live demo at the Wyoming Women’s Antelope Hunt this weekend. I am so excited for the opportunity to share my passion for cooking wild game with the women attending and, of course, get a chance to hunt pronghorn in Wyoming. Hopefully they will enjoy the soup as much as my family has too!
- 1 lb. of thinly sliced venison
- 4 c. chicken broth
- 4 c. beef broth
- 1/2 t. fennel seed
- 10 cardamom pods
- 1/2 t. coriander seed
- 1 cinnamon stick
- 8 whole cloves
- 3 star anise
- 1 clove minced garlic
- 3, 1/4 inch thick slices of ginger
- rice noodles
- 1/4 c. fresh cilantro leaves
- 1/4 small red onion
- 1/2 c. sliced scallions
- 2 limes
- 4 c. fresh bean sprouts
- Thai basil
- hoisin sauce
- Sriracha sauce
- Take pre-sliced venison* out of the refrigerator, rinse and set on paper towels. In a large pot set on high heat add the broth, sliced ginger and minced garlic. Make a sachet out of cheesecloth for the spices, place them in the pot and cover. Turn down the heat as necessary to keep the broth at a gentle boil. Prepare rice noodles as directed on the package, strain and divide among four large bowls. Wash herbs, limes, sprouts and scallions. Pull the cilantro leaves from the stems. Slice the scallions. Cut the limes into quarters. Run the red onion through the mandolin at its thinnest setting. Divide onion, scallions and cilantro between the bowls. Divide the venison between the bowls spreading out and placing it on top of the noodles and vegetables. Scoop boiling broth into each bowl. The broth will instantly cook the venison. Squeeze fresh lime, add basil, sprouts, hoisin and Sriracha to personal tastes.
