Vietnamese Elk Pho

• 4 whole Beef Soup Bones
• 1 Large Yellow Onion, Sliced In Half
• 1 piece (6-inch Size) Fresh Ginger, Sliced Into Coins
• 3 Tablespoons Fish Sauce
• 4 Star Anise Pods
• 1 Tablespoon Salt
• 2 teaspoons Coriander
• 4 quarts Water
• 8 ounces, fluid Package Dried Rice Noodles
• 1 pound Elk Flat Iron Steak
• FOR THE GARNISHES AND ACCOMPANIMENTS:
• 1 bunch Thai Or Italian Basil
• 1 bunch Cilantro
• 1 bunch Dandelion Greens
• 1 bunch Green Onions
• 1 Lime
• 1 bunch Bean Sprouts
• 1 bunch Fresh Mint Leaves
• 1 Jalapeno
• Hoisin Sauce
• Soy Sauce
• Sriracha Sauce

1. Preheat oven to 425u0b0F.
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. 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. 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. 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. Thinly slice elk steak. Heat beef broth in large stock pot until thoroughly warmed.
7. To serve, fill bowls with hot beef broth, rice noodles, and elk steak slices. Flavor the bowls with garnishes and condiments, as desired.

yellow onion, fresh ginger, fish sauce, anise pods, salt, coriander, water, noodles, elk, accompaniments, italian basil, cilantro, dandelion, green onions, lime, sprouts, mint leaves, hoisin sauce, soy sauce, sriracha sauce

Taken from tastykitchen.com/recipes/soups/vietnamese-elk-pho/ (may not work)