Venison Pho

Directions

• For a cleaner and more delicious stock, it’s important to remove impurities from the venison. Place it in a pot of cold water and bring it to a boil. Once boiling, let it cook for a few minutes (usually around 5 minutes is sufficient). Drain the meat and rinse it under cold water
• In the meantime, heat a large stockpot over high heat. Dry toast the whole spices for 30-45 seconds until fragrant to release oils. Remove from the pot
• In the same pot, place the onions and ginger cut side down and char until slightly blackened.
• Add back the toasted spices along with the rinsed venison. Pour in the beef broth, deglazing the plan to loosen the fond, and add enough water so that the venison is completely covered. Bring to a boil, then place lid on top, reduce heat and let the stock simmer for at least 4 hours.
• Once the meat is fork tender, remove from pot and shred with 2 forks then set aside
• Strain the broth through a fine-mesh sieve. Discard the solids. Return the broth pot and season with Worcestershire sauce and salt to taste. Keep the broth warm while you prepare the other ingredients.
• Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Divide the noodles and shredded meat among serving bowls.
• Ladle the hot broth over the meat and noodles. Serve the pho immediately with the prepared garnishes on the side, allowing each diner to customize their bowl with bean sprouts, sliced onions, green onions, herbs, lime wedges, and sauces like sriracha and hoisin.