Satay Beef Noodle Soup (Hủ Tiếu Sa Tế Bò) (2024)

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 alusciously creamy brothand 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

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!

Want more home cooked recipes?

Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on YouTube, Instagram, Pinterest, Facebook and Twitter!

This post was originally published on 29/10/19 and updated with recipe FAQs and expert tips in March 2023.

Join the family!