Anna Rogers of Very Good Venison presents a vietnamese venison pho recipe.

Vietnamese Venison Pho

Ingredients

  • 300g (approx.) venison loin
  • 1 clove garlic, crushed
  • 1 fresh chilli
  • 1tbsp vegetable oil
  • 1½tbsp fish sauce
  • 1tsp puréed ginger
  • 1tsp puréed lemongrass
  • Twist of black pepper
  • 1 vegetable stock cube, dissolved in ½ pint boiling water
  • Decent bunch of fresh coriander
  • 2 bushy sprigs of mint
  • 1 pack udon noodles
  • ½ pack sugar snap peas
  • Cucumber sticks
  • A few crushed peanuts
  • ½ lime, cut into two pieces

Method

1. Crush the stock cube into a jug; add the ginger, lemongrass and chilli. Pour in half a pint of boiling water and stir. Then pour the mixture into a small pan and simmer very gently so that you get just a hint of bubbles.

2. Heat the vegetable oil in a non-stick pan and fry the loin for 10 minutes on a medium heat, turning regularly. Season with a little black pepper.

3. Remove from the pan and allow to rest on a board for 10 minutes.

4. Now bring some water to the boil in a larger pan, dropping the sugar snap peas in for the first two minutes, and then adding your udon noodles for the remaining two minutes.

5. Bring the tasty broth off the heat and stir in the chopped fresh herbs and fish sauce.

6. Slice the venison, then drain the noodles and sugar snap peas.

7. Arrange in bowls and pour over the tasty stock.

8. Top with finely sliced sticks of cucumber and crushed peanuts (optional) and a wedge of lime.