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Satay Beef Noodle Soup in a bowl with chopsticks in it.
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5 from 8 votes

Satay Beef Noodle Soup (Hủ Tiếu Sa Tế Bò)

This Satay Beef Noodle Soup is the hidden gem that explodes with flavor. It's a time-saving winter warmer made with store-bought satay paste!
Prep Time3 hours 15 minutes
Cook Time25 minutes
Total Time3 hours 40 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Chinese, Vietnamese
Servings: 6
Calories: 1916kcal
Author: Jeannette

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

Calories: 1916kcal | Carbohydrates: 127g | Protein: 63g | Fat: 107g | Saturated Fat: 97g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 143mg | Sodium: 3390mg | Potassium: 1892mg | Fiber: 5g | Sugar: 13g | Vitamin A: 25IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 9mg