Updated 11/29/2022
If you’ve never heard of venison sotanghon before, it’s probably because I kind of made it up.
A little background
The weather here in Montana began changing last week and put me in the mood for some warming foods . . . Ginger. Garlic. Spice. Soup. I set out to create a soupy meal using venison, but it wasn’t until after I had achieved a desirable result and my family had enjoyed several bowls of it that I realized what I’d made was rather reminiscent of what I had eaten in the Philippines as a kid—a delicious cellophane noodle soup called sotanghon. Naturally, I decided to call this recipe “Venison Sotanghon,” although the authentic version uses chicken.
Sotanghon recipe notes
If you are Asian or simply enjoy authentic Asian flavors, you will appreciate the fish sauce called for in this recipe. Feel free to add more! If you can’t handle the smell, however, I won’t be offended if you leave it out.
Plan ahead for the venison and slice it while it is still slightly frozen. This makes it so much more manageable when trying to cut it thinly.
While the optional garnishes are “optional”, they add a ton of spice and flavor. At the very least, I recommend the Sriracha, basil, and green onions. But don’t be afraid to try them all. Seriously.
Venison Sotangon {Venison Ginger Garlic Soup}
Venison meets Filipino flare in a delicious and nourishing noodle bowl
Ingredients
- 10-14 oz venison or elk steak, cut into thin strips (see note)
- 3 tbsp soy sauce
- 1 tbsp rice vinegar (I use Marukan)
- 1/2 tsp black pepper
- 1 tsp crushed garlic
- 1 tsp freshly grated ginger
- 1 tbsp sesame oil
- 1/2 sweet onion, thinly sliced
- 1/2 cup carrot matchsticks
- 1 cup bok choy, roughly chopped
- 4 cups beef stock (more if you like a brothier soup)
- 1 tsp fish sauce
- 2 1/2 cups water
- 6 oz. vermicelli or cellophane noodles
- 1-2 tsp lime juice
- sliced green onions
Optional for Garnish:
- Sriracha
- Napa cabbage, shredded
- freshly chopped basil
- fried garlic bits
- boiled egg slices or fried egg
Instructions
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Slice the venison steak into very thin slices, going against the grain. For best results, thaw meat at room temperature for approx. 2 1/2 hrs and slice while slightly frozen.
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Mix together marinade ingredients (soy sauce, rice vinegar, pepper, garlic, and ginger).
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Place sliced meat into a Ziplock or glass bowl and add marinade. Toss meat until thoroughly coated and marinate refrigerated 3-6 hours.
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Remove marinated meat from refrigerator to bring to room temperature and prep vegetables.
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Heat sesame oil over medium heat and sauté onion and carrots for two mins.
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Add beef stock, fish sauce, and water. Bring to a simmer.
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Add in marinated venison, bok choy, and vermicelli noodles. Stir and return mixture to a simmer.
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Turn off heat. Stir in a squeeze of lime juice and let sit for 5-8 minutes. (Noodles and meat should be cooked and tender.)
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Ladle hot soup into bowls over optional Napa cabbage or rice. Garnish with desired toppings. I highly recommend all of them!!
I hope you enjoy this recipe for venison sotanghon. Please let me know how it turns out for you! Also, if you’ve never explored the wonderful world of Filipino food, I would encourage you to do so. You won’t be disappointed.
You may also like Savory Venison Pasties