How to Make Vietnamese Phở with Venison Sirloin
- The Hunter’s Freezer Gumbo - May 14, 2025
- Cajun Venison-Ham and Venison Andouille Jambalaya - April 2, 2025
- Venison Saag: A Wild Twist on a Classic Dish - March 26, 2025
With winter still holding on fast, a hearty, warming soup is always a go-to meal in my household. Phở, a classic Vietnamese soup that is served with a wide accompaniment of proteins, fresh herbs and lime, is the perfect way to strike the balance between the warmth of soon-to-be winter’s end and the incoming spring. Here, we’ll dive into the simple yet profound pleasure of preparing phở with thin-sliced venison sirloin, a wild game twist that fits nicely with this traditional comfort food. The protein choices used here can vary – I encourage all to give this recipe a try and use whatever wild game you’ve got available (avoid eating rare wild pig or bear). The robust and complex flavors of the broth of the phở complement a wide swath of proteins, and this dish will come together relatively quickly, which is bound to become a favorite weekday staple.
Bringing wild game into the heart of a Vietnamese classic dish is a celebration of diversity, a reminder that the table is a place where traditions merge and evolve. With this dish, I invite all to gather around, raise your bowls, and enjoy a wild game dish that brings people together over a medley of flavors.
Serves: 2 to 4 people
Time to make: 2 hours
Also make with: elk, moose, antelope, bison, duck and goose breast
Looking for more venison sirloin recipes? Try out this Chinese Venison and Snow Pea Stir Fry by Adam Berkelmans!
Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music
Try our Delicious Wild Fish and Game Spice Blends!
Vietnamese Pho with Thin Sliced Venison Sirloin
4
servings1
hour1
hourKeep the screen of your device on
Ingredients
– 1 lb venison sirloin, thinly sliced
– 12 cups venison broth
– 2 onions, halved
– 4-inch piece of ginger, sliced
– 3-4 star anise
– 3-4 cloves
– 1 cinnamon stick
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– kosher salt to taste
– 3 tablespoons fish sauce
– 2 tablespoon sugar
– Rice noodles, prepared according to package instructions
– 1 bunch cilantro
– 1 bunch Thai basil
– 1 bunch fresh mint
– 2 cups fresh Bean sprouts
– 3 limes, juiced
– 3 limes, sliced into wedges
– Sriracha and hoisin sauce for serving
Preparation
- Start by marinating the venison sirloin in a mixture of fish sauce and a pinch of sugar. Allow it to marinate for at least 30 minutes in the refrigerator, letting the flavors seep into the meat.
- After 30 minutes, place the venison sirloin into the freezer. Allow it to freeze to a semi- solid state – this will vary but typically takes 30 – 45 minutes depending on the size of your sirloin and freezer.
- While you wait on the meat to freeze, in a large pot, heat to medium-high without oil. Add onion and ginger. Allow one side to thoroughly char, roasting the vegetables to a brown crisp before adding any oil.
- Add the star anise, cinnamon stick, cloves, and coriander seeds to the pot. Toast the spices for a minute or two to release their flavors.
- Add vegetable oil to the pot, and add the garlic Sauté all ingredients until fragrant and soft.
- Pour in the venison broth into the pot and bring to a simmer. Let it simmer for about 30 minutes to allow the flavors to meld together.
- While the broth is simmering, prepare the rice noodles according to the package instructions. Once cooked, drain and set aside in serving bowls.
- Once the broth has simmered, remove the whole spices, onion, garlic and ginger slices from the pot using a strainer. Stir in the fish sauce, soy sauce, and sugar. Season with salt and pepper to taste.
- Once the venison is semi-solid, slice THINLY against the grain. If the meat begins to de-thaw, place back into the freezer until uniform, thin slices of venison can be sliced.
- Bring Pho to a roil boil. In a serving bowl, place 4-5 pieces of thinly sliced venison sirloin on top of cooked noodles. Add 1 cup of broth, enough to entirely cover the meat, and begin to garnish. Let the meat cook under the submerged broth for at least 1-2 minutes until done to your desired level. Medium will take about 1 minute.
- Garnish each bowl with fresh herbs (cilantro, Thai basil and mint), bean sprouts, and a squeeze of lime juice. Serve with sriracha sauce on the side for those who like it spicy.
- Prepare a traditional meat dipping sauce by squeezing lime juice into a small bowl, add fresh ground black pepper and a dash of salt.
Did you make this recipe?
Tag @harvestingnature on Instagram and hashtag it with #harvestingnature
Like this recipe?
Follow @harvestingnature on Pinterest
Join our Facebook Group!
Join Harvesting Nature’s Facebook group Harvesting Nature – The Group
