Bison Pho

Serves: 2-3 • Cooking time: 60 minutes

Rich and flavorful Pho with hearty bison broth and filled with tender bison strips


• 8 oz dried rice noodles

• 1/2 pound of Bison Chuck Roast

• 1 large yellow onion , quartered

• 2 (2-inch pieces) fresh ginger , unpeeled and halved

• 28 ounces bison broth

• 1 cup water

• 1/4 tsp ground coriander

• 1/4 tsp whole anise

• 1 whole clove

• 1 1/2 Tablespoons fish sauce

• ¼ teaspoon hoisin sauce

• 1/4 teaspoon soy sauce

• ¼ teaspoon red chili paste (optional)

• 1 stick cinnamon

• salt and black pepper


• 4 green onions , chopped

• 2 fresh jalapeño peppers or red thai chili peppers , thinly sliced and seeds removed

• 1 bunch fresh cilantro (optional)

•1 bunch Thai basil leaves

• 2 hard boiled eggs (optional)

Cooking Instructions:

Place a large pot over medium heat add the onion halves and ginger pieces. Cook for 4 minutes, stirring occasionally. (Charred is good!)

Add the bison broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes.

Meanwhile, prepare noodles according to package instructions. Once soft, drain, rinse and set aside.

Ready the garnishes in individual small bowls for serving: basil, green onions, hard boiled eggs, sprouts.

1-5 minutes before the broth is done cooking, pour into cheese cloth to separate broth and herbs. Pour back into pot and add your thin cut bison chuck roast, boil until desired doneness.

Divide the noodles among bowls; ladle broth and meat on top. Add desired toppings.