Hủ Tiếu Sa Tế Bò
[Spiced Vietnamese Beef Noodle Soup] Recipe
![Hủ Tiếu Sa Tế Bò [Spiced Vietnamese Beef Noodle Soup]](https://i.imgur.com/Wojfc4L.jpg "Hủ Tiếu Sa Tế Bò [Spiced Vietnamese Beef Noodle Soup]")
Hủ Tiếu Sa Tế Bò [Spiced Vietnamese Beef Noodle Soup]
Hủ Tiếu and Phở both use the same noodles. They both can feature the same meats and garnishes. However, they differ in the techniques used to create the broth. Phở broth is made by adding meats, bones, and aromatics to the broth. Those ingredients are stewed and poached.Hủ Tiếu broth is started by sautéing aromatics (alliums, chilies, warm spices) and meats. Water is then added to simmer slowly. There is an exception for any broth made with pork, it automatically defaults to Hủ Tiếu.Hủ Tiếu has been thriving in the South of Vietnam since the 1950s, especially in Ho Chi Minh City. However, “out of the three [Pho, Bun Bo Hue, Hu Tieu] is the least known with tourists.” - Andrea Nguyen. That doesn’t discount its popularity in Vietnamese hawker centers around the world. In its popularity, Hủ Tiếu Sa Tế is the most common version served. There is nothing subtle about this dish. The addition of Sa Tế makes the dish bold, not subtle; spicy not mild; flavorful not interesting. Loaded with umami and spice, it's a crowd-pleaser.
Ingredients
Instructions
Notes
What is Fortified Stock (or Double Stock)?
Stock is used as a base. Then [meat, bone, and/or aromatics] are added to the stock to cook for a short cook time. Thus, resulting in a strengthened stock; with rich and intense flavors.
What is ‘Satay’?
Satay is a reference to meats that are skewered, marinated and grilled. And has no recipe relation to Sa Tế. Specifically, it’s found in the Malay Archipelago region; the largest group of islands in the world, consisting of more than 17,000 islands of Indonesia and the approximately 7,000 islands of the Philippines.
Note: There might be a historical etymology connection between Satay and Sa Tế. But I am unsure at the moment.
What is Vietnamese ‘Sa Tế’ Sauce?
The complexities of Sa Tế have dominated the conversations (and debates) of my family’s kitchens. Stories of secret recipes taught word of mouth, backed by generations-old wisdom. However, the answer isn’t obvious. Is it because it is used in iconic Vietnamese national dishes such as Bun Bo Hue, Pho, and Hu Tieu? Or is it because it’s base ingredients [fish sauce, lemongrass, chilies, and alliums] are the flavors that identify with Vietnamese taste? Or maybe because it’s incredibly delicious? Whatever it is, I love it. And I can’t imagine cooking Vietnamese food without it. If you haven’t cooked with Sa Tế, you haven’t really cooked Vietnamese food at all.
‘Sa Tế’ Sauce History
Considering Ho Chi Minh City was “the pinnacle of the east ” with its history with the Silk Road, it gave birth to a unique cuisine culture in Ho Chi Minh City. Thus, giving birth to Sa Tế, a Vietnamese sauce with origins in the Cholon District (Chinatown) as a result of Chinese (Guangdong) immigrants in the diaspora. In their yearning to recreate memories of taste, they created Sa Tế - a multipurpose sauce that is used as a marinade, condiment, and dressing.
Hi there!
I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.
From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.
These experiences, flavors, and relationships are simple, soulful, and deeply personal. My hope is that they inspire you to cook with heart, explore with curiosity, and celebrate the vibrant intersections of culture and cuisine.
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Curious about what I’ve been up to? Dive into the stories, flavors, and passions that shape my journey:
GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.
Bloodline – An Emmy-nominated PBS documentary sharing the rich cultural history and personal journey behind my food.
The Memory of Taste – My cookbook, co-authored with Soleil Ho, celebrates Vietnamese heritage and food's power to tell stories.
Food Journeys – From TEDx talks to culinary panels, I share stories that explore culture, community, and the connections we create through cuisine.