Today we're going to traveling to Vietnam to try Pho Vietnamese Bison! Pho is typically a soup made of meat broth and rice noodles. Pho is extremely popular in Vietnam where it has been popularized as its national dish seen in households, street stalls, and restaurants around the country. Although the exact style of Pho differs from the southern and northern styles between broth taste, noodles, and herbs, the main consistencies include star anise, cinnamon, and ginger. Altogether, this aids in its reputation as an anti-inflammatory and hangover cure. Now, you can use this recipe to make your own bison pho! You will need about 6 hours to 1 night of marinating before making this recipe, so let's begin!
1-2 lbs bison flank steak, sirloin steak, or flat iron steak
1 tablespoon olive oil
1/4 cup seasoned rice vinegar, divided
2 tablespoons honey
4 cups water
4 cups beef broth
1 onion, very thinly sliced
3 tablespoons fish sauce
3 cloves garlic
2-inch piece fresh thinly peeled ginger
1/2 teaspoon cinnamon
Chinese five-spice powder - 1-star anise is equivalent to1/2 teaspoon Chinese five-spice powder.
Anise seeds - 1-star anise, is equivalent to 1/2 teaspoon anise seeds.
Fennel seeds - 1-star anise, is equivalent to 1/4 teaspoon fennel seeds.
1/2 teaspoon ground star anise is equivalent to 1-star anise
4 cups rice stick noodles
14 oz bean sprouts (we used canned)
1/2 cup loosely packed fresh basil leaves
1/3 cup chopped fresh cilantro leaves
1/3 cup thinly sliced green onions
If desired on top of the pho:
1 tablespoon hoisin sauce
1 lime cut into wedges
In a bowl, combine 2 tablespoons of rice vinegar and honey.
Add the steak and mixture to and refrigerator for 6 hours, or overnight.
Depending on the noodles you're using, check to see how long they take to make so you know when to start them. If timed correctly, it will be around 30-40 minutes to complete the recipe from this point.
After the steak is done marinating, combine the water, broth, onion, fish sauce, remaining 2 tablespoons vinegar, garlic, ginger, and star anise (or the substitute) in a large pot.
Bring the pot to a boil, and then reduce heat and simmer for 30 minutes.
Remove the steak from the marinade and put the steak in the pan until it reaches 135 degrees.
In a pan, add the tablespoon of oil and heat the pan on medium-high.
Take the steak out and cover it in foil for ~5 minutes.
After the steak has rested, very thinly slice the steak. At this point, your noodles should be nearly done.
Strain the broth so all solids are discarded and keep everything warm over low heat.
Add the cooked noodles and any bison juices to the broth.
Serve with sprouts, basil, cilantro, onions, steak, and additional garnishes if desired.
We really enjoyed making this dish, and we hope you enjoy it as well!