The dish is inspired by the Vietnamese soup, Pho Thai. Our version included homemade elk broth with sautéed onion, served boiling hot, and seared elk tenderloin. The popper spring roll is made of homemade elk sausage, cream cheese, jalapeño jelly, cilantro, shredded carrot, and cabbage, served in a Thai spring roll wrapper. The whole tenderloin and broth came from a 5x6 bull that Dave’s wife, Trina, took with a muzzleloader in northeastern Utah. It was her first bull elk and quite an exciting hunt. She watched the bull for over an hour, bugling and chasing his cows, before she was able to make the shot. Trina is as passionate about conservation as she is about passing on her family’s hunting tradition to her two young daughters.