VenisonWild Recipes

How to Make Vietnamese Phở with Venison Sirloin

Latest posts by Brandon Dale (see all)
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Vietnamese Pho

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!


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Vietnamese Pho with Thin Sliced Venison Sirloin

Recipe by Brandon Dale
0.0 from 0 votes
Course: Venison, Wild Recipes
Servings

4

servings
Prep time

1

hour 
Cooking time

1

hour 
Cook Mode

Keep 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.
    Vietnamese Pho
  • 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.

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Brandon Dale

Brandon grew up in South Louisiana camping, kayaking, hunting and fishing, and he is an avid fly-fisherman and hunter. Now living in NYC for graduate and medical school, he finds solace in the woods and waters of the Upstate NY, Hudson Valley, Long Island and Vermont.

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