Bison Pho with Skirt Steak

Directions

For the broth:

• In a large pot add bison or beef stock, fish sauce ¼ cup (60 ml) palm sugar, star anise, cinnamon, charred onion and ginger. Simmer stock on low for 1 hour, strain and reserve

For the marinade:

• Slice the skirt steak through the width to 3” wide per piece and place in resealable bag
• In a blender add the lemongrass, fish sauce 1 Tbsp (15 ml), soy sauce, brown sugar, garlic, shallot and turmeric. Blend until smooth. Pour over bison and marinate for a few hours or up to 2 days.

Assemble:

• To hydrate, place the dry rice noodles in a large pot or food storage container and run warm water over them for about ten minutes. Switch the water to cold and run until the noodles are cool. Noodles can sit in the water refrigerated for up to 2 days.
• Bring your broth back up to serving temperature but don’t let it boil. Adjust flavour with 1 Tbsp (15 ml) of fish sauce and a little salt.
• Remove bison skirt steak from marinade and grill until cooked to medium rare (135°F/57°C) about 90 seconds to 2 minutes per side. Let cool and slice across the grain in thin strips.
• Drain noodles and place a portion in each bowl, ladle hot broth over the noodles, place sliced steak on the noodles, garnish as desired

Note: Pho is traditionally served with bean sprouts, cilantro, thai basil, white onion, lime, sriracha, hoisin, and chili peppers