Vietnamese Elk Pho

1. 1

   Preheat oven to 425u00b0F.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

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

7. 7

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

* Per serving · 4 servings · Values may vary.