Note to self: I love the cold…so much. It’s actually one of the things me and Moudi disagree on. He likes room temperature to warm while I’m there blasting the AC and having the fan on high yet still in my socks, blanket and all bundled up. I know it doesn’t make sense to him and I’ve given up trying lol, but I like it cold and then having a blanket to cuddle up in. The first month of marriage was a game of who gets to control the thermostat lol. Now we’ve come to a compromise of 77 degrees but boy was it hard trying to come to a neutral arrangement. So now that it’s fall and the weather is changing it’s been super cold in Georgia, especially for a native Floridian like me…I’m so not used to anything below 70 degrees. Anything below 70 is when people in Miami bring out their parkas and winter boots so waking up to 40 degree weather has my teeth chattering like there’s no tomorrow. It was the first time I’ve ever turned on the heater! Can you believe that?! Moudi’s been loving it though, not only the teasing and getting my teeth chattering/cursing the cold on video but he hates the cold and loves when the apartment is all warm and toasty.
I decided to make this soup to warm us up and have a bowl of comfort while we huddled up in a blanket and watched Blacklist. (Totally a show worth watching, not up to holy grail status but up there as a religiously watched tv show) This bowl of soup was hearty, hot, and so fulfilling. It had the aromatics of a traditional bowl of pho without the long simmering process, and a deep depth of flavor from both the flank steak and soup bones. Totally worth the time to make this, and would definitely make again!
- 6 star anise
- 1 cinnamon stick
- 2 tsp whole coriander
½ tsp whole black peppercorns
- 1 tsp cloves
- 1 tsp fennel seeds
- 2 cardamom pods
- 4 bay leaves
- 3 tbsp oil
- 2 tbsp minced garlic
- 1 tbsp pureed ginger (fresh also works)
¼ cup chili garlic paste
- 1 small onion roughly chopped
- ½ cup low sodium soy sauce
- 1 tbsp sugar
- 2 lb flank steak
- 1 lb soup bones
- 20 cups of water
- 1 tbsp fish sauce
- Ends and bits of leftover veggies (optional)
- 1 bag of baby carrots (optional)
- 1 tangerine/orange peel (optional)
- 3-4 dried shiitake mushrooms (optional)
- 1 tbsp salt
- 3 chicken bouillon cube
- 1 tbsp Gochujang
- 1 tbsp oyster sauce
- 1 tbsp sriracha
- Vermicelli rice noodles
- In a large pot add 2 lb of flank steak, 1 lb of soup bones, and enough water to cover them.
- Bring to a boil for about 5 minutes or until you see the fat and impurities form on top.
- Skim fat, drain and rinse meat. Set aside.
- In a small frying pan toast spices (6 star anise, 1 cinnamon stick, 2 tsp whole coriander, ½ tsp whole black peppercorns, 1 tsp cloves, 1 tsp fennel seeds, and 2 cardamom pods) over medium heat until fragrant.
- In a cheesecloth add toasted spices, and 4 bay leaves and close with a piece of twine.
- In a small sauce pan over medium heat add 3 tbsp oil, 2 tbsp minced garlic, 1 tbsp pureed ginger and fry for about 1-2 minutes
- Add ¼ cup chili garlic paste and fry for about 30 seconds.
- Add 1 small onion roughly chopped and fry for about 5-10 minutes or until softened.
- Add ½ cup low sodium soy sauce, 1 tbsp of white sugar and mix until the sugar is dissolved.
- In a large pot or pressure cooker add the rinsed flank steak, soup bones and 20 cups of cold water. While the water is still cold add 1 tbsp of fish sauce (If you add the fish sauce while the water is hot the house will smell strongly of fish)
- Bring the heat up to medium high, add the bits and ends of leftover veggies (optional), baby carrots (optional), orange peel (optional), 3 dried shiitake mushrooms (optional),the cooked spicy sauce, spice bundle, cover and bring to a boil.
- After it comes to a boil, lower the heat to simmer and let it cook for about an hour or until the meat is tender.
- After an hour add 1 tbsp of salt, 3 chicken bouillon cubes, 1 tbsp of Gochujang, 1 tbsp oyster sauce, 1 tbsp sriracha and mix well. Cover and let it simmer for about an hour.
- Cook Vermicelli rice noodles according to package instructions.
- Strain the broth, separate the beef, baby carrots, shiitake mushrooms and dispose of the bones, stock veggies, and spice bundle.
- In a deep bowl add rice noodles on the bottom, add some beef, mushrooms, carrots, celery, cabbage.
- Pour hot broth over the noodles and garnish with scallions, hoisin, and chili garlic paste.
- Serve hot and enjoy!