Anyone who loves rich, spicy flavors ends up making hu tieu sa te bo at home. What makes it good is a broth sweet with bone, a deep hit of sate chili oil and springy noodles. The difficulty is the length of the simmer, which puts the whole pot at over three hours.
The beef bones are blanched and rinsed in cold water before a 2 hour simmer, with regular skimming to keep the broth clear. The sate is fried separately with garlic to bring the aroma out before it meets the bowl.
This batch weighs about 4kg, at roughly 66 calories per 100g.
Method
Rinse 1kg beef bones, blanch them in boiling water and rinse them again in cold water.
Put the beef bones in a pot, pour in 2 liters of water and simmer for 2 hours.
Add 200g beef, 1 onion and 2 pieces of ginger to the pot and simmer for another hour, skimming regularly to keep the broth clear.
Season with 1 tablespoon salt, 1 teaspoon seasoning powder, 1 teaspoon kOBE Monk Fruit Blend and 1 teaspoon ground pepper to taste.
Fry 2 tablespoons minced garlic in 2 tablespoons cooking oil until fragrant, add 2 tablespoons sate chili oil and cook it through, then stir in 1 tablespoon minced chili.
Blanch 500g hu tieu noodles in boiling water and put them in bowls.
Lay the beef on top, ladle over the hot broth, then add the sate, Thai basil, sawtooth herb, bean sprouts and lime, stir through and serve.
Tips
Rubbing the beef bones with salt and ginger before the simmer clears any strong smell.
A low simmer is what gives the broth its clean sweetness.
Skim regularly through the simmer to keep the broth clear.
Lift the simmered beef out, let it cool, then slice across the grain, because slicing it hot tears the pieces apart.
Fry the garlic first and the sate after, since cooking the sate on its own brings the aroma out of the oil.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.