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Lambassador Aeron Trần Australian Beef Satay Noodle Soup – Cho Lon, Saigon Style
- Prep time 25Min
- Cook time 2Hr, 30Min
- Technique Sear, Pan Fry / Saute, Stew, Roast
- Meat Beef
- Cut Top Sirloin
- Serves 8
A unique combination of the rich, nutty flavours of authentic Chinese cuisine from Cho Lon and the tender, juicy quality of Australian Beef, with its naturally sweet and delicate flavour.
Ingredients
Australian Beef Rump Cap (Top Sirloin Cap): 1 kg
(Suggested alternative cuts that are easy to find in supermarkets: Beef Knuckle, Oyster Blade, or Beef Short Plate.)
Fresh Soft Hu Tieu Noodles / Fresh Pho Noodles: 1 kg
Accompanying vegetables (thinly sliced): Cucumber, tomatoes, fresh herbs (Thai basil, culantro)
Beef stock:
- Australian Beef Short Plate: 1kg
- Chicken / beef / pork bones: 2kg (blanched and rinsed)
- Onions, halved: 300g
- Fresh ginger, crushed: 50g
- Sea salt: To taste
- Water: 4L
Sauce base:
- Cooking oil: 70g
- Minced shallots: 30g
- Dried shrimp: 50g (soaked until soft, then finely ground)
- Curry powder: 3g
- Sacha sauce (Chao / Taiwanese satay sauce): 15g
- Fermented shrimp paste: 10g
- Chilli powder: 15g
- Salt: 10g | Sugar: 30g
- Filtered water: 100ml
- Peanut butter: 40g
- Sesame paste: 50g
Tips for perfectly golden, juicy pan-seared Australian Beef Rump Cap:
- No cooking oil needed: Australian Beef Rump Cap has a distinctive natural fat cap. When searing, place the meat fat-side down first. The fat will render, providing just enough to cook the meat without making it greasy or requiring extra oil.
- Use a very hot pan: Always preheat the pan before adding the meat to lock in the juices and trigger the Maillard reaction, creating a fragrant, golden-brown crust.
Save time – Freezer tips & Versatile uses:
- Both the stock and satay sauce base can be prepared in large batches and frozen for later use.
- Beef stock: Use as a base for soups, hot pots, or rice noodle and pho soups with a delicate, naturally sweet broth.
Satay sauce base: Use as a marinade for grilled beef or seafood, or as a stir-fry sauce for rich, nutty and delicious dishes such as satay beef, stir-fried squid and stir-fried rice noodles.
Method
Step 1: Prepare & simmer the stock (2.5 – 3 hours)
- Blanch the chicken/beef/pork bones in boiling water to remove all impurities, then rinse thoroughly.
- Add approximately 1.5 litres of water to a pot with the blanched bones and bring to the boil.
- Heat a pot and sear the Australian Beef Short Plate until golden brown with caramelised edges on all 4 sides. Add the halved onions and crushed ginger, and sear together until fragrant.
- Transfer all the short plate, onions and ginger to the stock pot. Reduce the heat and simmer gently for 2.5-3 hours. Skim off the foam regularly to keep the stock clear and preserve its delicate, natural sweetness.
Step 2: Prepare the Cho Lon Satay Sauce Base
- Heat the cooking oil in a pan, then fry the minced shallots and finely ground dried shrimp until golden and fragrant.
- Add the curry powder, Sacha sauce, fermented shrimp paste, salt, sugar and chilli powder. Stir continuously over low heat to release their flavours.
- Add 100ml of filtered water to the pot, reduce the heat and simmer gently for 10 minutes to allow the flavours to blend.
- Turn off the heat, then add the peanut butter and sesame paste to the pan. Stir continuously until both melt smoothly into the sauce, creating a rich, nutty and silky satay sauce base.
Step 3: Pan-sear & roast the Australian Beef Rump Cap
- Pat the surface of the meat dry with paper towels, then season all sides evenly with a little sea salt.
- Heat a pan until very hot. Sear the meat fat-side down first to render the beef fat, then quickly sear the remaining sides until evenly golden brown.
- Transfer the meat to an oven or air fryer preheated to 220°C for approximately 5 – 6 minutes (for a juicy medium-rare finish).
- Remove the meat and let it rest on a chopping board for 5 – 7 minutes before slicing thinly.
Step 4: Finish & Serve
- Ladle out enough beef stock for the required number of servings and combine it with the satay sauce base over low heat (adjust the amount of sauce to suit your preferred richness, heat and nuttiness). Stir until the broth is well combined, slightly thickened and fragrant. Adjust the seasoning to taste.
- Cut the Australian Beef Short Plate (simmered until tender in the stock) into bite-sized pieces and thinly slice the pan-seared Australian Beef Rump Cap.
- Blanch the rice noodles/pho noodles in boiling water, then place them in bowls.
- Ladle the steaming hot satay broth into the bowls.
- Top with thinly sliced cucumber and tomato, fresh herbs (Thai basil, culantro), tender braised Australian Beef Short Plate and juicy slices of Australian Beef Rump Cap. Enjoy immediately while hot!
