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1.25 Hours

Serves 4-5

Difficulty: Intermediate

Inspired by the Vietnamese soup we all know and love, Jordan Cabatic shares this savory Venison sandwich and Pho dip recipe. Stew meat, bone broth and the distinct flavors of ginger, star anise, cinnamon, and cardamom unite in what just might be one of our favorite recipes yet! Mahalo nui to Jordan and start thawing those stew chunks gang! Serves: 4-5 Prep/Cooking time: 15/60 minutes.



  • 2 lbs of venison stew meat
  • 4-5 6 inch Baguette Rolls
  • 24-32 oz bone broth
  • 12 oz water
  • 1/2 yellow onion
  • 2 inch piece of ginger, sliced in half lengthwise
  • 1 whole piece of Star Anise
  • 1 Cinnamon stick
  • 1 Cardamom pod (optional)
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Salt
  • 1 Tsp White Pepper (can sub for black pepper)
  • Rock Sugar, 2 inch piece (optional)
  • Siracha (optional)
  • 2 Tbsp neutral oil
SAUCE INGREDIENTS: (Combine all ingredients)
  • 4 Tbsp Mayo
  • 2 Tbsp Hoisin Sauce
  • 1/2 Tsp Chinese 5 Spice
  • Salt and Pepper to taste


  • 4-5 Shallots thinly sliced
  • Green leaf lettuce
  • Cilantro, wash and cut ends
  • Jalapeno, thinly sliced (optional)


STEP 1: First, rinse stew meat, pat dry, and season with salt and pepper. Let sit while prepping your other soup base ingredients.

STEP 2: In a small pan, set heat to low and add Star Anise, Cinnamon Stick, and Cardamom Pod. Toast spices by moving them around gently until fragrant. Remove from pan and set aside. *Note: Optional to wrap spices in a piece of cheesecloth for easier removal later.

STEP 3: Char the onion and ginger directly over your stovetop or under the oven broiler. Turning occasionally to achieve a light char on all sides.

STEP 4: Next, in a large pot set on medium-high heat, add oil to the pan and then add meat. Do not overcrowd the pan. Brown meat on all sides. Add more oil if needed.

STEP 5: Pour in bone broth, water, fish sauce, spices, charred onion and ginger, and rock sugar. Add salt and pepper. Bring to a gentle simmer. Cover and turn heat to medium-low.

STEP 6: Let cook for about one hour or until meat is tender. Check occasionally and add more water if needed.

STEP 7: Meanwhile, in a small pan set on medium heat. Add 3 Tbsp oil and cook shallots to a golden crisp. Using a spatula to move around often so they do not burn.

STEP 8: Once meat is done, remove onion, ginger, spices and discard.

STEP 9: Separate meat from broth.

STEP 10: Slice open baguette and butter each side. Place under broiler until lightly toasted.


STEP 11: Spread sauce on each side of the baguette.

STEP 12: Lay down green leaf lettuce.

STEP 13: Add meat and top with cilantro and jalapeno slices.

STEP 14: Finish off with crispy shallots and sriracha.

STEP 15: Pour broth into a small bowl and enjoy!


We’d love to see what you create! Share a photo of your Venison Pho Dip Sandwich with us on Facebook and Instagram @MauiNuiVenison using #MauiNuiVenison.

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