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I need to queue up the drumroll or have some confetti drop or something of that nature to announce this recipe. Phó of all kinds in this house is an absolute staple. In fact, I’ve made it so many times now I could probably serve it up with my eyes closed - I wouldn’t want to be the one cleaning the kitchen afterward.
One of the cool things about Phó is that it can be prepared in many ways, with an abundance of nutritious veggies or unique spices. One of my favorite things about this flavor-packed soup is that it hosts so much nutrition that WHEN you end up so full from it, you have to roll yourself away from the table; you don’t have to feel that naggy guilt.
Phó is also a great way to highlight your prized wild game cuts and incorporate bone broth, which of course, also packs added nutrients and minerals.
Bone broth… even saying, or in this case, typing it soothes my soul! If you follow any health pages or have been on the Google Machine lately, you’ve probably run across someone talking about the benefits of bone broth, but this isn’t a new concept. Bone broth has been around for thousands of years and has a stake in many ancient medical practices.
In our more modern world, there have been many avenues and nutrition protocols that tout bone broth's health benefits, but buying a good, organic bone broth from the store can pack a hefty price tag. Skip over the pre-made bone broth and this recipe to make your own.
Now let’s get you in the kitchen making this goodness and enticing everyone within smelling distance.
Wild Game Phó
Ingredients:
1 medium onion, peeled and halved
Ginger, 3” piece peeled and halved
Cinnamon, 3 3” pieces
Corriander seeds, 1 tablespoon
Star Anise, 5
Cloves, 4
Salt to taste
Fish Sauce 2-3 tablespoons
Soy Sauce or Liquid Aminos 2-3 tablespoons in broth + add to taste when garnishing
8-10 cups of bone broth or stock
1 package of rice noodles (about 7 oz)
8 -12 oz protein of choice (I prefer raw elk or venison tenderloin, but any cut thinly sliced can work in this recipe)
Garnish:
1-2 Jalapeños
Basil
Cilantro
Bean Sprouts
Lime Wedges
Hoisin Sauce to taste
Chili paste or spice of choice
Instructions:
1. Turn the oven broiler to high, and place the baking rack about 8 -10 inches away from the heating elements. Place your onion and ginger cut-side-up on a baking sheet, and brush with a dash of oil. Broil 6-8 minutes, until the tops of the onion and ginger are slightly charred. Remove and set aside.
2. Meanwhile, heat the anise, cloves, cinnamon, cardamom, stock/ or bone broth, and coriander to a large stockpot over medium-high heat for about 3 minutes until fragrant. Add in the charred onion, ginger, stock, and stir to combine. Continue cooking until the broth reaches a simmer. Reduce heat to medium-low, cover, and continue to simmer for 30 - 40 minutes. Strain out the onions, ginger, and spices. Stir in the fish sauce broth. Taste and season the broth with salt as needed.
3. As your broth is simmering, cook the noodles separately according to the package instructions. Drain in a strainer, then rinse with cold water to prevent them from continuing to cook. You can also toss the noodles with a drizzle of oil, such as sesame oil, to prevent them from sticking together.
4. Trim your protein into thin strips.
5. Divide up noodles evenly into each individual bowl. Then portion the raw protein (red meat) between each bowl. Ladle the still-simmering hot broth into the serving bowls - the broth will cook the protein completely.
6. Top with garnishes, and finish with a squeeze of lime juice. You may want to add more hoisin sauce, or chili paste to enhance flavors, just remember the broth is one of the best parts and can get a bit spicy if you add too much!