Bison Pho

Ingredients

• 2 yellow onions, peeled and quartered
• 4-inch piece ginger, halved lengthwise
• 2 cinnamon sticks
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 6 star anise
• 6 whole cloves
• 1 black cardamom pod
• 2 quarts bison bone broth
• 1½ tablespoons salt
• ¼ cup fish sauce
• 1-inch piece yellow rock sugar
• 1 (14-ounce) package Vietnamese rice vermicelli
• 1–2 tablespoons vegetable oil
• 2 (8-ounce) boneless bison steaks
• 1 bunch cilantro
• 1 bunch Thai basil
• 1 jalapeño, thinly sliced
• 2 cups bean sprouts
• Lime wedges, for serving

Instructions

1. 1
   Position an oven rack in the highest position and preheat the broiler. Line a rimmed baking sheet with aluminum foil.
2. 2
   Put the onions and ginger on the prepared baking sheet and broil for 10–15 minutes, turning the onions and ginger occasionally so that they become charred on all sides.
3. 3
   Meanwhile, put the cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves, and black cardamom pod in a small skillet. Toast the spices over low heat, stirring occasionally, until fragrant, about 5 minutes. Transfer the toasted spices to a cotton muslin bag/herb sachet.
4. 4
   In a stockpot, bring the bone broth to a boil over high heat, then lower to a gentle simmer. Add the charred onions and ginger and the bag of toasted spices. Add the salt, fish sauce, and rock sugar. Simmer the broth for 45 minutes, then strain through a fine-mesh strainer and keep warm.
5. 5
   While the broth is simmering, prepare the rice vermicelli according to the package directions. Drain and set aside.
6. 6
   Heat the oil in a large skillet over high heat. Add the bison steaks and lightly sear, 4–5 minutes on each side. Allow to rest for 2 minutes, then slice thinly against the grain.
7. 7
   To serve, divide the noodles evenly among 6 bowls. Top with the sliced bison steak. Ladle in enough stock to cover the noodles and steak. Serve with the cilantro, Thai basil, jalapeño, bean sprouts, and lime wedges.