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Gluten free, soy free, dairy free, nut free, peanut free pho.

Venison Pho

Yield: 4 servings



  • 3-4 cardamom pods
  • 2-3 cinnamon sticks
  • 1 Tbsp coriander seeds
  • 2 tsp salt
  • 2 spice cloves
  • 5-6 star anise
  • 1 tsp fresh grated turmeric
  • 2-3 slices of fresh ginger
  • 8-10 cups bone broth (homemade is best here but I know not many people make it from scratch)
  • 1 Tbsp fish sauce
  • 1 Tbsp sugar
  • 1 package vermicelli rice noodles (I used A Taste of Thai brand)
  • 24 oz protein (I used thinly sliced deer meat here; you could try chicken, tofu, or steak)


  • 1 can bean sprouts, drained
  • 1 jalapeno, thinly sliced
  • Fresh cilantro, roughly chopped
  • Fresh mint leaves
  • Fresh basil leaves
  • Gluten free hoisin sauce
  • Sriracha
  • 1 fresh limes, cut in quarters


  1. Place all spices, cardamom pods to ginger, in a large stock pot over low heat and dry cook until fragrant. Watch closely as this only takes a few minutes and you don’t want the spices to burn.
  2. Add bone broth, fish sauce, and sugar. Bring to a rolling boil for just 2 minutes, stir to combine and then bring heat as low as you possibly can. Let broth simmer for 2-3 hours.
  3. A half hour before your broth is done, or when you’re getting hungry, start preparing the noodles + meat. Bring a large pot of water to a boil for the noodles; add a TBSP (or two) of salt to water as well. Just an FYI, bringing the water to boil takes much longer than actually cooking the noodles! The noodles take about 2-3 minutes to cook.
  4. While water is boiling, thinly slice your protein of choice and sear in a little olive oil over high heat. Season with salt and pepper if you’d like. Because the meat is so thin, it won’t take long to cook. Using a higher temperature will help sear the outside but leave the inside nice n’ juicy.
  5. During steps 3 + 4, take a moment to taste test your broth. Season as needed and remove all spices with a small mesh strainer (or spoon if you don’t have one).
  6. Once your noodles are done, strain them and then transfer into serving bowls immediately. Laddle hot broth over noodles and then top with seared protein.
  7. Finish each bowl of pho off with the toppings of your choice! I love a little bit of each topping but the fun part about this dish is everyone can choose their own 🙂
  8. Let this pho warm your heart + soul and save any leftovers for lunch the next day; it’ll be just as tasty!