This Vietnamese noodle soup will take the chill off a cold autumn or winter evening. It was the Daring Cooks' October Challenge, hosted by Jaden of Steamy Kitchen. The beef stock is homemade, and derives its rich flavor from beef bones, fish sauce, sugar, charred onions and ginger, and spices (cinnamon stick, coriander seeds, fennel seeds, star anise, cardamom pods, and whole cloves). I used rare buffalo filet, but there are many variations. The soup accompaniments can include basil, cilantro, sliced fresh chili peppers, bean sprouts, red onion, mushrooms, lime wedges, Sriracha chili sauce, and Hoisin sauce. Read my full post on this challenge at There's a Newf in My Soup!