Speaking of Mekong Delta cuisine, people often mention vermicelli soup, Nam Vang noodle soup or traditional My Tho noodle soup. However, satay noodle soup has a very unique attraction, both spicy and warm and fatty, creating a unique variation.
Unlike ordinary chili satay, satay cooked with hu tieu requires a harmonious combination of roasted peanuts, white sesame, lemongrass, garlic, fragrant fried chili and coloring and flavoring spices such as annatto oil, curry powder, five-spice powder...
If you don't have the opportunity to come to the Mekong Delta to enjoy specialties, you can try the simple homemade recipe below.
Prepare ingredients (for 4-5 people)
- Bones and meat: 1kg of pork bones (or beef bones) for stewing broth; 300g thinly sliced beef thigh/brisket; 300g beef tenderloin (or beef tendon); 200g beef balls.
- Satay sauce: 200g roasted peanuts, peeled, ground; 50g roasted white sesame seeds; lemongrass, garlic, shallots and fresh chili minced.
- Spices for flavoring and coloring: 3 tablespoons of annatto oil; 1 teaspoon of curry powder; 1/2 teaspoon of five-spice powder; 1-2 tablespoons of peanut butter; rock sugar, fish sauce, seasoning powder, salt.
- Accompanying vegetables and noodle soup: 500g My Tho noodle soup (or chewy noodle soup); thinly sliced green bananas, cucumbers, bean sprouts, coriander, mint...
Processing
- After preliminary processing, blanch the bones and simmer with 3 liters of water and 1 roasted onion for about 1.5 hours. Add beef tenderloin and simmer together until just soft, then take out and slice into bite-sized pieces.
- Preheat a pan and sauté lemongrass, minced garlic, chili with annatto oil until fragrant. Add ground peanuts, roasted sesame, curry powder, five-spice powder and peanut butter and stir well over low heat until the mixture is combined.
- Pour all this satay sauce into the bone broth pot. Season with rock sugar, seasoning powder, fish sauce to taste salty, sweet, fatty and spicy just right, then add beef balls and bring to a slight boil.
- Blanch the noodle soup in boiling water and put it in a bowl. Arrange the rare beef, beef salad, and beef balls on top with bean sprouts, cucumbers, and sliced green bananas. Pour in the satay broth and you can enjoy.
When eating, you will feel the chewy and delicious noodles immersed in the fatty, slightly spicy broth at the tip of the tongue. The presence of thinly sliced green bananas and crispy cucumbers helps to completely balance the fat content of the broth.
