Bison & Bean Sprouts

By Kevin • 30 or Less, All, Soups • 26 Jul 2015

Bison & Bean Sprouts

My current favourite food to eat and cook is Vietnamese. I’ve been studying plenty and one of the key things I’ve learned (this will come as no surprise to those more experienced in the cuisine than I) is that fish sauce isn’t just fish sauce. There is a wide range of flavour and quality in this critical umami provider and brand choice makes an incredible difference. Look for sauce in glass versus plastic bottles and if you can find it, pay the tiny bit extra for Three Crabs brand. You will notice a difference, especially in dishes with ingredient lists as short as this one I came up with. It uses some Thai ingredients, though closely resembles a standard Vietnamese soup.

Time: 30 minutes

Serves: 4


2 teaspoons grapeseed or other neutral-flavoured oil
1 onion – thinly sliced
1 pound ground bison (or other grass-fed meat)
3 ½ tablespoons fish sauce
6 cups water
2 Thai chili peppers – sliced
½ teaspoon fresh ground black pepper
1teaspoon xylitol or sugar
3 cups bean sprouts
1/4 cup Thai basil – torn



Place a large pot on medium heat. Add oil.

When the oil is hot, add the onion. Cook stirring occasionally for five minutes.

Turn the heat to high. Add the bison. Cook, breaking apart for five minutes.

Add the fish sauce and cook one minute.

Add the water, chilies, pepper and xylitol. When a boil is reached, stir in the bean sprouts, turn off the burner and cover for one minute.

Serve garnished with basil.

Get the PDF and nutrition info

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