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!
- 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
- See sauce and topping ingredients below
First, rinse stew meat, pat dry, and season with salt and pepper. Let sit while prepping your other soup base ingredients.
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.
Char the onion and ginger directly over your stovetop or under the oven broiler. Turning occasionally to achieve a light char on all sides
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.
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. Let cook for about one hour or until meat is tender. Check occasionally and add more water if needed.
Meanwhile, in a small pan set on medium heat. Add 3 Tbsp oil and cook shallots to a golden crisp. Use a spatula to move around often so they do not burn.
Once the meat is done, remove onion, ginger, spices and discard. Then remove meat from broth.
Slice open baguette and butter each side. Place under broiler until lightly toasted.
Start building your sandwich by spreading sauce on a toasted baguette. Add the lettuce followed by stew meat, cilantro, and jalapeno slices. Then top off with crispy shallots and sriracha. Pour broth into a small ball and enjoy!
- 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)