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 time
- 3 hr 15 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 5 l 20 US cup chicken and pork stock
- 1 jar BBQ satay sauce
- 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 rock sugar ((or ot taste))
- 2 bag rice noodle
- 1 kg beef ((sliced thinly))
- tomato
- bean sprout
- cucumber
- Thai basil
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
To serve, put the blanched noodles in a bowl. We do this one serving at a time.
- 5
Cook a portion of the raw beef in a ladle in the satay soup and add it on top of the noodles.
- 6
Pour the soup in to preference, then garnish with the Thai basil, bean sprouts, tomato, cucumber and a squeeze of lime juice.
- 7
Enjoy immediately as is!