Vietnamese Elk Pho

Preheat oven to 425ºF.

Place soup bones, onion, and ginger slices on large baking sheet. Bake ginger slices for 15–20 minutes, onion for 45 minutes, and bones for 1 hour.

In a large crockpot, place roasted beef bones, onion, ginger slices, fish sauce, star anise, salt, and coriander. Cover with the water and set to low simmer. Allow to simmer for 6–10 hours.

Once broth is finished simmering, run through a fine mesh sieve to remove bones, onion, ginger, and star anise. Spoon off any excess floating fat from the broth.

Place rice noodles in bowl of water and allow to soak for 1 hour. Add noodles to pot of boiling water and boil for 1 minute.

Thinly slice elk steak. Heat beef broth in large stock pot until thoroughly warmed.

To serve, fill bowls with hot beef broth, rice noodles, and elk steak slices. Flavor the bowls with garnishes and condiments, as desired.