Hủ Tiếu Satế Triều Châu

Vietnamese Beef Satế Noodle Soup - Pho Bò Satế - Hủ tiếu Satế Bò - Mì Bò Satay

Have you ever heard of or had "Hủ Tiếu Satế Triều Châu"? This dish is a bowl packed with bold and complimenting flavors derived from beef bones, spices, and creamy peanut butter! The flavors in this rich and creamy bowl of noodle soup tantalizes your tastebuds to a whole new level! It certainly has that beautiful umami factor that's unforgettable.

There are many "clear broth" versions of the famous street market "Hủ Tiếu" noodle soup from Southern Vietnam. Dished up with pork and seafood accompanied by a variety of noodles ranging from egg to clear tapioca. And then not as commonly know to the world, you have Hủ Tiếu Satế Triều Châu! The name for this noodle soup varies depending on who you talk or pay a visit to. It can be referred to as Hủ Tiếu Satế Bò, Phở Bò Satế, or Mì Bò Satế.

The aroma of Hủ Tiếu Satế Triều Châu is very fragrant thanks to the combination of beef broth, garlic, shallots, lemongrass, peanuts, sesame oil, star anise, cardamon, fennel, cloves, cinnamon, coriander, and paprika. The rice noodles soak up flavor beautifully so that each bite is delightful! Then you have textures! Chewy noodles, tender beef brisket, soft meatballs, crispy fried shallots, crunchy peanuts and refreshing herbs!

The broth's final color is so gorgeous and looks to be on the spicy side. But no fear, it's not the flaming burning spicy. It's a little heat of flavor depending on what kind of chili you use to make the satay sauce. In addition, you can add lime juice to your bowl to add some acid, fresh cucumbers and tomatoes for more fresh flavors.

I must say that this bowl of goodness is a labor of love even with the help of my 8-quart Instant Pot! But the outcome is so worth the effort! I hope you try it and come to love it as much as I do!

SATÉ/SATAY: If you don't have time to mince and make fresh saté paste, just pick some up from the supermarket. You'll need two jars.

PEANUT ALLERGY: If your family member(s) or you do not or cannot eat peanut butter, you can substitute with "sunflower or soy butter". They have the best and closest texture to real peanut butter.

YouTube Video Premiering at 7:30pm Pacific Standard Time (PST) on Saturday, Dec. 5th, 2020

{Ingredients}

{Satế Sauce Prepared In Advanced Or Use A Store Bought Jar Of Sate}

• 4-5 tbsp olive oil

• 1-2 tbsp sesame oil

• 1/4 cup shallots minced

• 1 garlic head minced

• 1/2 cup lemongrass minced

• 1-2 tbsp Thai chili minced

• 1-2 tbsp chili flakes

• 1 tbsp sugar

• 2-4 tbsp fish sauce

• 1 cup peanut butter/sunflower/soy butter substitute

• 1 tbsp paprika

• Note: If using pre-made saté/satay paste, you'll need 2 jars and please add 1 cup peanut butter to the mix.)

{Broth}

• 6-quart water (8 quart instant pot)

• 2/3 cup chicken/mushroom bouillon

• 1/2 cup fish sauce

• 1 tbsp paprika

• Pho Spice Pouch (Mix together 1-teaspoon each of star anise, fennel seeds, whole cloves, coriander seeds, 1 cardamon seed, and 1-inch cinnamon bark)

{Meats}

• 2 lbs beef brisket

• 3.5 - 4 lbs pork spareribs or beef bones

• 2 packs of beef meatballs

• 1 tsp salt

• 1/4 cup vinegar

{Veggie & Garnishes}

• Bean Sprouts

• Tomatoes sliced

• Cucumbers julienned

• Cilantro roughly chopped

• Green onions chopped

• Thai/Serrano chiles sliced

• Thai Basil

• Sweet Mints

• Roasted peanuts

• Fried shallots

• Lime wedges

{Noodles}

Use any type of noodles you enjoy eating. There's a large variety of noodle options for hủ tiếu.

• Thin rice noodles

• Thick rice noodles

• Vermicelli noodles

• Mein noodles

• Tapioca Noodles

{Method}

Method

Making The Broth

1. Begin boiling water in a stockpot for a pre-boil rinse of pork spareribs. Add pork spareribs and 2 teaspoon salt to a pot of water. The beef brisket does not need to be cleanse unless you really want too. This is the initial boil to clean the bones and meat. Any blood or debris will wash off and leave the actual broth nice and clear. Boil for 10 to 15-minutes. Drain and rinse the meat well under warm water.

2. Prepare the satay/saté paste. Add olive oil, sesame oil, minced shallots, minced garlic, minced lemongrass, minced Thai chili, chili flakes, sugar, fish sauce peanut butter/sunflower butter substitute paprika If using a pre-made jar, skip this part.

3. Microwave (700 watts) the pho spices for 20-25-seconds.

4. Boil a kettle or two of water. Or in a 6-8 quart pot.

5. Add hot water one quart to the instant pot and set on sauté mode.

6. Add satay/saté paste to the water and mix to dissolve. (If using pre-made satay/saté jar, add the pre-made satay/saté jar plus 1-cup peanut butter.) Add another cup of water.

7. Add fish sauce, palm sugar, chicken bouillon, paprika and roasted or microwaved Pho spices.

8. Fill with boiling hot water half way up in the instant pot. Stir.

9. Add pork spareribs, beef brisket, and meatballs.

10. Fill with more hot water up to MAX line.

11. Secure lid, close vent, set mode to soup/broth or meat/stew and set timer for 25-minutes.

12. Quick release and remove beef brisket. Allow to cool down completely then slice into thin bite size pieces.

13. Set instant pot to sauté mode. Add more hot boil water just one inch below the rim/lip of the pot. Bring to a boil, turn off and keep warm.

{Now it's time to prepare the shrimp, fish cake, and glass noodles.}

1. For fresh pho noodles: boil water in a small pot and dip noodles for 30-seconds only.

2. Prepare dry noodles according to package instructions. Bundle the noodles into individual portions to prevent sticking. Side aside for later.

{Fresh Herbs & Veggies}

1. Soak and rinse veggies (cucumbers, tomatoes, bean sprouts, scallions, cilantro, Thai chili, mints, basil, and lime/lemon)

2. Thinly slice or julienne cucumbers, tomatoes, scallions and chili.

3. Slice lime/lemon into individual wedges.

4. Arrange and set on a serving table for guests to serve themselves or add to bowls before serving.

{Finally, it's time to put it all together!}

1. Set platter of veggies, herbs, chili, and lime/lemon aside for guests to add to their own bowls.

2. Grab a bowl and add a portion of noodles. (I love my veggies tender, so I always add them to the bottom and the hot broth will cook it!)

3. Top with pork spareribs, beef brisket and beef meatballs.

4. Add broth and garnish with cucumbers, tomatoes, cilantro/herbs, green onions, peanuts (if not allergic) and fried shallots.

5. Now slurp up this delicious creation and enjoy the clean umami flavors!

Equipment & Supplies

Instant Pot 8qt - https://amzn.to/3ewn4Cl

Broth Ladle Strainer/Fat Skimmer - https://amzn.to/3jVzZ1S

Pure Palm Sugar Rounds - https://amzn.to/3mUa50k

Lucky Brand Thai Fish Sauce - https://amzn.to/2GAG3iI

Three Crab Fish Sauce - https://amzn.to/3jVXckw

Totole Chicken Bouillon - https://amzn.to/2GxZM2z

Dried Shrimp - https://amzn.to/3n2RCPn

Fried Shallots - https://amzn.to/2TY9Wwq

Korean Red Pepper Flakes - https://amzn.to/3ey5vlg

Paprika - https://amzn.to/38gGB8H

Pho Spice - https://amzn.to/38gGN7V