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Venison Phò (vietnamese soup)

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    Venison Phò (vietnamese soup)

    I'm a Phò lover from way back.

    Wife made this today (stock was made and frozen a few weeks ago).

    Stock:. Boiled 2 gallons of water with cut up deer bones off a back quarter.



    Boil for 3-4 hours on low.
    Throw out bones. make sure to scoop off the foam on the top of the water as the bones are boiling Pour through cheese cloth to strain. Pour into a bag and freeze it or use fresh.

    Small sweet onion and 4" ginger root cut up and sauteed them in vegetable oil about 8-10 minutes (sides curl up on onions). Dump it all in the stock while it's boiling.



    Use a premade phò seasoning kit or look up ingredients you need (star if anise, cinnamon, fructus coriander seeds, fennel seed, cloves, amomi). Easier to buy the kits. but if you buy the individual ingredients you will need to toast them on hot skillet until they smell great and then set them aside. you will need to put them in a small boiling bag to keep them together so they can be removed later.

    Add to broth: tablespoon of salt, teaspoon of whole black peppercorn, 5 tbsp of premium fish sauce, 3 tbsp of soy sauce, tablespoon of sugar. Add your seasoning in the bag to the broth.

    Flavors cooked the mixture for at least 2 hours. The longer you cook it the better the flavor is from the seasoning bag.

    Noodles:. Vietnamese rice noodles. Follow the instructions depending on what kind you get. We had to soak ours for an hour before boiling. These are boiled separate from the stock.

    Prepare your extras such as bean sprouts, sliced jalapenos, mint leaves, fresh thai basil leaves.

    Make sure you have about 1/2 lb of thinly sliced raw backstrap or deer steak. When I say thin like razor blade slices.

    Make your bowl with the noodles on bottom put the raw meat on top of the noodles and then ladle the boiling broth right on top of everything. Leave room for sprouts and all the other stuff. use srirachi or hoisin sauce to flavor it up even more.

    may need to add ground pepper and salt to taste when you get through.

    #2
    Dang Chew you are speaking my language now. What time is supper??

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      #3
      Dang. That looks delicious.

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        #4
        Yessss pho is awesome. Ramen too (not the cheap bag kind)

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          #5
          Pho ly ly!

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            #6
            Man, that looks amazing!
            Can't wait to make some!
            Thanks!

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              #7
              SAVED!!!

              I can't wait to try this recipe!

              Thanks!!

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                #8
                Saved... this sounds awesome

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                  #9
                  Smiley!


                  If you know, you will understand

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                    #10
                    Pholicious

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                      #11
                      awesome!

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                        #12
                        Dang chew! That looks awesome, we’re definitely going to give this a try. BTW, there’s a local place that has awesome pho, Cajun Crawfish #2 in Atascocita

                        Thanks for sharing!

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                          #13
                          That ups the pho game. Looks great.

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                            #14
                            Looks LEGIT!!!!

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                              #15
                              Nice

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