Inspired by the Vietnamese soup we all know and love, reimagined in a sandwich form. This Pho Dip combines all our favorite components, from tender stew chunks simmered in aromatic bone broth to fragrant herbs like Thai basil and cilantro loaded between a crusty baguette- it's the deliciousness of pho in every bite. Serve alongside some extra broth to dip each bite or simply sip on its own.
RECIPE BY JORDAN CABATIC
- 2 lbs of Maui Nui venison stew meat (can also use shanks or osso buco)
- 4-5 6 inch Baguette Rolls
- 2 packs of Maui Nui bone broth (or 32oz of beef bone broth)
- 16-24 oz of water
- 1 small onion, cut in half
- 4-5 inch piece of ginger, sliced in half lengthwise
- 3 whole garlic cloves, lightly smashed
- 2-3 shallots, thinly sliced (can also use store bought fried shallots)
- 2 whole pieces of star anise
- 1 cinnamon stick
- 3 cardamom pods (optional)
- 1 tsp coriander seeds
- 4 whole cloves
- 1 1/2 Tbsp fish sauce
- 1 1/2 tbsp salt
- 1 tsp white pepper (can sub for black pepper)
- Rock sugar, about a 2-inch piece
- 8-9 tbsp Avocado oil (or any neutral oil), divided
- Siracha (optional)
- *See sauce and topping ingredients below
- Note* Optional to use store-bought pho spice packet in replace of seasoning spices.
First, rinse stew meat in cold water and pat it completely dry. Set aside while preparing other ingredients.
In a small pan, set heat to low and add star anise, cinnamon stick, cloves, coriander seeds, and cardamom pods. 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.
Heat a large pot set on medium-high heat. Once the pot is hot, add 3-4 tbsp oil. Season meat with salt and add to pot. Do not overcrowd the pot- cook in smaller batches if necessary.. Brown meat on all sides. Add more oil if needed.
Pour in bone broth, water, fish sauce, spices, charred onion and ginger, garlic, rock sugar and pepper. Bring to a gentle simmer. Cover and turn heat to medium-low. Let cook for about 1.5 hours or until meat is tender. Check occasionally and add more water if needed.
Meanwhile, in a small pan set on medium-low heat. Add 4-5 Tbsp oil and cook shallots to a golden crisp. Use a spatula to move around often so they do not burn. Remove shallots from pan and set on paper towel-lined plate. Reserve oil to brush on baguette.
Once the meat is tender, remove the onion, ginger, and spices and discard. Remove the meat from the broth and reserve the broth. Shred meat into desired pieces.
Slice open the baguette and lightly brush each side with reserved oil from shallots. 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 bowl to dip your sandwich in and enjoy!
4 Tbsp Mayo
2 Tbsp Hoisin Sauce
1/2 Tsp Chinese 5-Spice
Salt and Pepper to taste
1. In s small bowl, mix until well combined
Green leaf lettuce
Cilantro, wash and cut ends
Jalapeno, thinly sliced
Fresh Thai Basil
Onions, thinly sliced