Made This Recipe? Add Your Photo
Prep 20 mins
Cook 30 mins
An easy, non-traditional, satay version, of a favorite Vietnamese soup. If you prefer, use strips of sauteed chicken and chicken stock, instead of the fillet steak and beef stock in this recipe.
- 6 ounces rice noodles (about the width of fettuccine)
- 2 teaspoons peanut oil
- 1 tablespoon minced ginger
- 2 teaspoons freshly chopped garlic
- 8 cups good beef stock or 8 cups chicken stock
- 3 tablespoons nuoc nam (Vietnamese fish sauce)
- 1 stalk lemongrass, sliced
- 4 spring onions, chopped
- 1 cinnamon stick
- 1 star anise
- 1⁄2 cup satay sauce (I use Ayam brand, mild)
- 1⁄2-1 teaspoon sriracha sauce (chili sauce) or 1⁄2-1 teaspoon sambal oelek (optional)
- 6 ounces filet of beef, sliced thinly (or sauteed chicken strips)
- 1 -2 red chili pepper, finely sliced
- 2 ounces bean sprouts, blanched briefly in boiling water
- 2 ounces peanuts, chopped
- fresh cilantro, basil and mint,chopped separately
- 4 spring onions, sliced
- 1 large sweet onion, sliced thinly and marinated in vinegar
- 2 limes, cut into wedges
- sriracha sauce
- Heat oil in a deep pan or skillet and lightly saute the ginger and garlic for 1 minute.
- Add the beef stock, nuoc nam, lemon grass, spring onions, cinnamon and star anise.
- Bring to the boil and simmer, covered, for 30 minutes, then strain and return stock to pan.
- Stock can be prepared to this stage, 3 days ahead.
- On the day of serving, prepare the ingredients for the garnishes and place in small serving bowls.
- Around 20 minutes before serving, place the noodles in a heatproof bowl, cover with boiling water and soak until noodles are soft (about 20 minutes), then drain well.
- When ready to serve, bring the stock to the boil and add the satay sauce, and Sriracha chili sauce or sambal oelek, if desired.
- Taste and correct seasoning, adding a touch more satay sauce and chili sauce if desired.
- Divide the hot rice stick noodles between 4 to 6 deep soup bowls, and top with sliced, raw, beef fillet.
- Ladle over enough boiling stock to cover the noodles and meat.
- Whether the beef is rare or well done is determined by how long the beef sits in the hot broth before serving.
- Each person tops their portion with their choice of garnishes, a squeeze of lime juice and Sriracha sauce if desired.