Cure for a New Year’s Eve Hangover: Antelope Pho
I don’t know about you, but I’m about ready for this holiday season to be over. We have just one...
I don’t know about you, but I’m about ready for this holiday season to be over. We have just one more day of binging left, then it’s time to get serious about 2013. First, we have to make it through New Year’s Eve and its ill effects that will manifest tomorrow morning. The best way to do that is with a bowl of pho.
This Vietnamese soup has been said to cure hangovers, as well as any other number of ailments. I was first clued into it exactly a year ago when Field & Stream editor-in-chief Anthony Licata posted a photo of a steaming bowl of elk pho he prepared for New Year’s Day 2012. I have been waiting 365 days to post my recipe for Wild Chef readers.
Traditionally, pho requires a long process of roasting and simmering marrow bones and beef knuckles, but if you’re like me, you’ve got better things to do today and won’t be up to the task tomorrow morning. So this recipe streamlines things with a quart of frozen stock from the freezer (You did make stock from your venison scraps right?) or, if you must, store-bought beef stock or broth.
1 tbs. canola oil
1 onion, halved
2-inch piece of ginger, peeled and sliced thinly longwise
4-6 garlic cloves
1 quart antelope (or beef) stock
1 cup water
2 star anise pods
1 cinnamon stick
3 tbs. fish sauce (or soy sauce)
1-2 tsp. red chili flakes
2 tbs. black pepper
1 package rice noodles, prepared
½ lb. antelope (or venison) steak, sliced thinly
Garnishes: chopped cilantro, diced jalapeno, sliced green onion, bean sprouts, lemon wedges
In a Dutch oven or large pot, heat canola oil over medium-high heat.
When oil starts to shimmer, add onion halves cut side down and ginger slices. Stir occasionally.
When onion starts to char, turn down heat. Crush garlic cloves with the side of a knife and add to oil, stirring until fragrant. About 30 seconds.
Pour in broth and water.
Add next six ingredients, raise heat and bring soup just to the boiling point. Lower heat, partially cover and simmer lightly for 30 minutes to an hour.
Prepare rice noodles according to directions on package.
Strain broth and return to Dutch oven set over medium heat.
Place a handful of rice noodles into a bowl. Top with a few slices of antelope steak and ladle hot broth over the noodles and meat. Add your choice of garnishes and enjoy with a cold beer.