Hearty Aromatic Pho
This recipe highlights the deep, complex flavor of a slow-steeped, aromatic broth—the true heart of pho. By focusing on the spices and roasted aromatics, the broth stands alone as a restorative soup. The venison is included as an optional add-in for those who want a complete protein meal.
PREP TIME:
20 min.
COOK TIME:
30 min.
SERVES:
4
Ingredients
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- 6 cups Maui Nui x Kettle & Fire Bone Broth
- 1 large Yellow onion, halved
- 4-inch piece Ginger, halved
- 2 Star anise
- 3 Cloves, whole
- 1 Cinnamon stick
- 1 Tbsp Fish sauce (or soy sauce for vegetarian option)
- 1 tsp Brown sugar
- 1 lb Thin rice noodles (pho noodles)
- 1 cup Carrots or shiitake mushrooms (optional, for simmering), thinly sliced
- Garnishes (Essential): Fresh cilantro, mint, Thai basil, lime wedges, jalapeno slices, bean sprouts, Sriracha, Hoison sauce
- Optional Protein: 1 lb Maui Nui Venison Sirloin, sliced paper-thin against the grain
Directions
Preheat oven to 400°F. Place the onion halves and ginger pieces on a baking sheet. Roast for 15 minutes until fragrant and slightly softened.
In a large pot, combine the venison broth, roasted onion, and ginger. Add the star anise, cloves, and cinnamon stick. Bring to a simmer, then reduce heat and let steep for 20 minutes to fully infuse the spices.
Remove and discard the aromatics. Stir in the fish sauce and brown sugar. Taste and adjust seasoning as needed, ensuring the broth is robust and well-balanced. Keep the broth very hot (near boiling). If using, add the sliced carrots or mushrooms to simmer for the last 5 minutes.
Cook the rice noodles according to package directions. Drain and divide them among four large serving bowls.
- Broth-Focused Meal: Ladle the hot broth and any simmered vegetables directly over the noodles.
- With Venison: Arrange the paper-thin venison slices over the noodles first, then ladle the very hot broth over the meat to instantly cook it.
Serve immediately with generous plates of fresh herbs, sprouts, lime wedges, and sauces for customizing the flavor.
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