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Satay Beef and Noodle Soup

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.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Daydream
Contributor
@Daydream
Contributor
"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."
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  1. Daydream
    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.
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