Recipe: Satay Beef Noodle Soup - Hủ Tiếu Sa Tế Bò

By Helen Le Published: February 5, 2018

  • Prep: 20 mins
  • Cook: 30 mins
  • Ready In: 1 hr 5 mins

  • Yield: 3-4 Servings

Satay beef noodle soup is one of the lesser known specialties of Saigon esp. in Cholon ( Big Market) area where the Chinese community gather. The dish originated in Tieu Chau, China and was probably brought to Vietnam by the Tieu people.

  • Firstly, add 35g diced pork lard to a saucepan and cook over medium heat to render the fat. You can replace with vegetable oil, of course, but pork lard adds nice flavor to the broth.
  • Drain the dry shrimp and blitz in a food processor finely.
  • Remove the pork rinds with a slotted spoon. To the fat in the saucepan, add minced shallot, garlic, ginger and chili, abt 1 tbsp each. Saute till fragrant for 1 minute, then add the dried shrimp flakes and 200g minced beef. 1 tbsp bo kho seasoning. You can replace with 1 tsp five-spice powder if not available. Keep stirring to break up the meat chunk.
  • In goes 2 tbsp of peanut butter. Season with 2 tsp brown sugar, 1 tbsp salt, and some chili flakes or hot chili sauce of your choice, as this dish is supposed to be spicy. Then add 4 cups of beef broth for a more heart broth. You can use water if beef broth is not available. Bring to a boil and adjust the seasoning to your taste.
  • Soak the dried rice noodle in water for abt 15 minutes. Bring another saucepan of water to a rolling boil. Get a handful of the noodle and some bean sprouts in a noodle strainer and submerge into the boiling water for a couple of minutes. Lift it up and let the water drip to a bowl. Make a whirl to warm up the bowl and pour the water back to the saucepan. Transfer the noodle into the bowl. Toss with some garlic or sesame oil. Add a dash of vinegar, some extra ground roasted peanuts and sesame and vegetable garnish.
  • To serve, place some beef slices into a ladle and submerge into the soup to cook it slightly. Ladle over the noodles together with the amazing nutty broth. Squeeze some lime and add some chili slices for extra heat.