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1
Preheat oven to 425u00b0F.
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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.
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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.
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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.
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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.
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6
Thinly slice elk steak. Heat beef broth in large stock pot until thoroughly warmed.
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7
To serve, fill bowls with hot beef broth, rice noodles, and elk steak slices. Flavor the bowls with garnishes and condiments, as desired.
