Mum’s Satay Beef Noodle Soup is the hidden gem that explodes with flavor! This is a time-saving winter warmer because it’s made with store-bought satay paste so you’ll be slurping into the incredibly decadent broth THAT much sooner.
If rich noodle soups are right up your alley, you’ll love our Chicken Curry, Oxtail Hot Pot and Beef Stew!
A hearty slurp-worthy meal
If you love your noodle soups, Mum’s Satay Beef Noodle Soup recipe is one that cannot be missed.
The first time she made it, our whole family knew it was a keeper. We continued to request it again and again and Mum would happily oblige because she claimed that it was incredibly easy.
Now that I’ve learnt how to make it, I understand why!
It comes with a lusciously creamy broth and a handful of ready made sauces, topped with fresh ingredients.
Just one slurp and you’ll be wanting more!
What is satay sauce made from?
Satay sauce is one of those tried and true classics that can be found in many parts of Asia. The base its flavor profile typically comes from roasted or fried peanuts, but many cuisines have added their own spin to it by adding ingredients signature to their tastes.
You may find some recipes that use it include coconut milk, tamarind, galangal, sugar or chilli with the peanut base.
Satay sauce is fairly easy to make, but if you don’t have the extra time, your local Asian supermarket should have it in stock.
Just keep in mind that it’s different to Sa Tế (Vietnamese Lemongrass Chili Sauce). Sa Tế doesn’t contain peanuts. While versatile in how it can be used, it’s often served as a dipping condiment in Phở.
Now try the satay version in Mum’s easy noodle soup!
Why this recipe works
- Store-bought sauces save you so much time in the kitchen!
- Aside from making the stock, the rest of the soup base is simply pouring sauces in.
- There are few ingredients, so the satay flavor really shines.
What you’ll need
For the soup’s base
About the sauces
We use two brands of satay sauce for added dimension (Jimmy’s Satế and a BBQ satay sauce). However, you can simply use whichever you have on hand. Ideally, have one that has lots of peanuts.
For the noodles and meat
About the ingredients
For this recipe, we like to use cooked Phở noodles. However, you can choose whichever you like. Our guide for everything you know about noodle types will show you many more options. You can also opt for the dry version if that’s what you have available.
Dad bought the rump steak already sliced from the butcher’s. Since they have machines, they can slice it thinly. If you can’t get your hands on pre-cut meat, just buy a slab and put it in the freezer to firm up before slicing. This will help to keep it in shape.
For the garnish
About the garnish
We top the dish with tomatoes that are sliced and cucumbers that are cut into thin strips. If you have lemon or lime, you can squeeze that on top to balance the richness.
How to make this recipe
Make your chicken and pork stock. When the stock is ready, bring it to a boil and pour in the satay sauces, salt, chicken bouillon powder, rock sugar, coconut cream and sesame oil.
Let it simmer for 20 minutes.
Note: If you prefer a thicker consistency, let it simmer for longer until it reaches your preferred consistency. Just remember to taste test and adjust the flavor to preference as cooking for longer will change the flavor.
If you’re using pre-cooked rice noodles, bring a small pot of water to a boil and quickly blanch them just to warm the strands up.
Note: For dry rice noodles, cook them in a pot of boiling water as per the packet instructions.
To serve, put the blanched noodles in a bowl. We do this one serving at a time.
Cook a portion of the raw beef in a ladle in the satay soup and add it on top of the noodles. Pour the soup in to preference, then garnish with the Thai basil, bean sprouts, tomato, cucumber and a squeeze of lime juice.
Enjoy immediately as is!
Recipe FAQs
You certainly can, but we like to cook them one batch at a time so each serving stays fresh. Leaving the meat in the pot will overcook them.
Yes, but keep in mind that the flavor will be slightly different. Also make sure to adjust the taste to preference as you season.
An alternative that should be easily available is peanut butter. I would recommend going for the crunchy version with all the bits in there for added texture.
Tips for the best results
- Stir the pot’s base every 10 minutes. The soup’s thick consistency makes it more likely for the soup to stick to the base and burn.
- Use a good quality sauce. Since this recipe uses store-bought satay sauces, the richer the ingredients, the more flavorful the dish will be.
- Simmer for longer. This will thicken and deepen the taste of the soup.
More decadent recipes to love
- Cà Ri Chay (Vegetarian Vietnamese Curry) – If you’re after a meatless meal, this is the way to go! It comes loaded with vegetables and a rich broth.
- Vịt Nấu Chao (Vietnamese Duck and Fermented Bean Curd Hot Pot) – Gather the family around the pot and enjoy a savory dish made creamy from fermented bean burd.
- Bánh Canh Cua (Crab Tapioca Noodle Soup) – Crab lovers, this is for you! The soup’s vibrant with crab flavor and served with thick tapioca noodles.
- Bún Mắm (Vietnamese Fermented Fish Noodle Soup) – If you’re into robust experiences, you have to try a Vietnamese favorite full of seafood!
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Satay Beef Noodle Soup (Hủ Tiếu Sa Tế Bò)
Ingredients
For The Soup
- 5 L / 20 US cup chicken and pork stock
- 1 jar BBQ satay sauce (340g/0.7lb per jar)
- 1 jar Jimmy's sate sauce (360g/0.8lb per jar)
- 1 L / 4.22 US cup coconut cream
- 1/2 US cup sesame oil
- 1 1/2 tbsp salt (or to taste)
- 1 tbsp chicken bouillon powder
- 20 g / 0.04 lb rock sugar (or ot taste)
For The Noodles And Toppings
- 2 bag rice noodle
- 1 kg beef (sliced thinly)
For The Garnish
- tomato
- bean sprout
- cucumber
- Thai basil
Instructions
- Make your chicken and pork stock. When the stock is ready, bring it to a boil and pour in the satay sauces, salt, chicken bouillon powder, rock sugar, coconut cream and sesame oil.
- Let it simmer for 20 minutes.Note: If you prefer a thicker consistency, let it simmer for longer until it reaches your preferred consistency. Just remember to taste test and adjust the flavor to preference as cooking for longer will change the flavor.
- If you're using pre-cooked rice noodles, bring a small pot of water to a boil and quickly blanch them just to warm the strands up.Note: For dry rice noodles, cook them in a pot of boiling water as per the packet instructions.
- To serve, put the blanched noodles in a bowl. We do this one serving at a time.
- Cook a portion of the raw beef in a ladle in the satay soup and add it on top of the noodles.
- Pour the soup in to preference, then garnish with the Thai basil, bean sprouts, tomato, cucumber and a squeeze of lime juice.
- Enjoy immediately as is!
Video
Notes
- Stir the pot's base every 10 minutes. The soup's thick consistency makes it more likely for the soup to stick to the base and burn.
- Use a good quality sauce. Since this recipe uses store-bought satay sauces, the richer the ingredients, the more flavorful the dish will be.
- Simmer for longer. This will thicken and deepen the taste of the soup.
- We like to use cooked Phở noodles. You can also opt for the dry version if that's what you have available or whichever type you like.
- We use two brands of satay sauce for added dimension (Jimmy's Satế and a BBQ satay sauce). However, you can simply use whichever you have on hand. Ideally, have one that has lots of peanuts.
- Dad bought the rump steak already sliced from the butcher's. If you can't get your hands on pre-cut meat, just buy a slab and put it in the freezer to firm up before slicing. This will help to keep it in shape.
- We top the dish with sliced tomatoes and cucumbers cut into thin strips. If you have lemon or lime, you can squeeze that on top to balance the richness.
Nutrition
This post was originally published on 29/10/19 and updated with recipe FAQs and expert tips in March 2023.
Made this for the family and it was a hit!
So glad you and your family enjoyed it, Katie!
My kind of recipe! Great ingredients, loads of exotic flavors! Easy and refreshing.
Thanks, Michelle!
Hi, how much chicken stock did u use? It just says chicken stock and no quantity
You’re looking at 5L of chicken stock 🙂
Fab recipe, really simple and tastes delicious!
Thanks, Brian! Glad you liked it!
You can’t beat a comforting noodle soup and this beef version looks delicious.
Agreed! Thanks, Dannii!
This is a seriously amazing looking soup!! I wish it has been my dinner tonight!! I love Asian food and this is right up my alley, yum and can’t wait to give it a go, thanks
I’m so excited for you, Adrianne! It’ll be one dish to remember!
Mmm, delicious, I love this flavorful sauce! It’s definitely getting to be the season for satisfying soups like this.
Thanks, David! The sauces sure make a difference!
How much of the stock do you need?
You’re looking at about 5L but it depends how rich or concentrated you’d like your broth. So just add 3L and take it from there 🙂
Can coconut milk be used or does it have to be coconut cream?
Coconut cream will give it a much thicker and richer flavour, but you can certainly use coconut milk. Just keep it mind it will be much lighter in consistency and flavour 🙂
Hello looks like a great recipe, I work in Calgary Alberta and there is an abundant of Vietnamese restaurants here. I love satay soup…
Just curious on how you get the peanut flavour in your soup?
Thanks
Hi Philip! We get the peanut flavour using satay sauce, which has peanuts in it 😀
Do you use the Sate Chili Sauce? its listed at the top but not in the recipe directions.
I did use the sate chili sauce and thanks for pointing that out! I have updated the recipe directions to include it 😀
I remember eating this yummy beef satay noodle soup on my Dad’s family side. So excited that I can make this at home. Thank you so much!
What wonderful memories, Kim! I hope you enjoy making and eating it at home. You’re most welcome!
Can this be made using beef stock or pho?
Hi, Sara! I wouldn’t recommend it because the flavors will be quite strong for this dish. If you want to have a beefier flavor, then you can stick to the beef stock. Otherwise a chicken and pork stock will do.
This recipes looks great. My son and I love seafood pho (with a peanut satay broth) would this be similar ? I’ll give it a go because it looks so similar! Thx!
Hi, Andrea! I haven’t tried seafood pho with a peanut satay broth before, but I suspect Mum’s Satay Beef Noodle Soup would be slightly different because it’ll have more of a beef flavor than a seafood one. Glad you’re going to try it out! Let me know how it goes 😀
This reminds me of a teo chew beef noodle soup i had, but i’ve never seen these sauces in the grocery store before 🙁 do you know how to make them? Is it possible to get a closer shot of the sauce?
Hi, Liu! I wouldn’t be surprised if it stems from a Teo Chew Beef Noodle Soup. I’ve heard that this dish is a result of Teo Chew people migrating to Vietnam. I did a Google search for you to get a picture of the sauces. I hope these help:
Jimmy’s Sate Sauce: https://asianpantry.com.au/products/jimmys-sate-sauce-360g?variant=39810929754211¤cy=AUD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gclid=Cj0KCQjw8e-gBhD0ARIsAJiDsaU_S9I8XoPEkgkqTyYLyRqVZcHMayyhleQBuGEw6KOOOUTOy9k7zZYaAhKzEALw_wcB
BBQ Satay Sauce: https://www.orientalwebshop.nl/zh/happy-bbq-satay-sauce-340g