A richly spiced and aromatic Vietnamese beef noodle soup topped with fresh herbs and a deeply flavoured Sate sauce
Cuisine
Time
3 hrs mins
Servings
4 people people
Most popular
Ingredients
Toppings and noodles
4-5 nests dried round vermicelli noodles, soaked
Mint and coriander to serve
Lime wedges
Bean sprouts, washed
Sliced red chilli, spring onions
Soup Broth
2 pig’s trotters, halved
500g piece beef shin
1 large brown onion, peeled, halved
4 lemongrass stalks, bashed
3inch-piece ginger, unpeeled, sliced
2 tbsp shrimp paste
250 - 300ml of water
Aromatic Oil
1 tbsp chilli powder
½ tbsp turmeric
½ tbsp cumin
1g saffron threads
3 cloves of garlic (finely chopped)
4 thai shallots (finely chopped)
50ml - 100ml oil
Sate Sauce
100 ml vegetable oil
30g soaked dried chillies, finely chopped
1 lemongrass stalk, finely chopped
3 cloves of garlic, finely chopped
4 thai shallots,finely chopped
2 tbsp chilli powder (gochugaru)
1 tbsp of sugar
1 tsp of salt
1 tbsp of fish sauce
Method
The Broth
Place the pig’s trotters in a pot of boiling water, and allow the scum to rise to the surface. Drain and rinse the trotters and place back into the pot and bring it up to boil again.
