Sunday, September 24, 2006

Hủ Tiếu Saté

Saté Flat Rice Noodle Soup


3 quarts chicken broth
2 lbs fresh flat rice noodle
12 cooked shrimps
1/2 lb fried fish cake, sliced
1/2 lb ground pork
1 shallot, minced
1 T roasted peanut, grounded
1 t tamarind powder
2 t saté sauce
1 T preserved cabbage
1 T vegetable oil
salt, pepper, sugar and fish sauce to taste
2 cups bean sprout
1/2 cup chopped green onion and cilantro


Heat oil and stir fry the shallot briefly, add ground pork and stir fry until cooked, about 3 minutes. Season pork with fish sauce and pepper. Set aside.
In a soup pot, add preserved cabbage and tamarind powder into 3 quarts of stock and bring it to a gentle boil. Add saté, sugar, salt and fish sauce to taste.
Put flat noodle in a bowl with bean sprout. Top with fish cake, shrimp and ground pork. Sprinkle chopped green onion and cilantro and roasted peanut. Pour hot soup over and serve.

9 comments:

Gia-Gina said...

This looks fantastic, I will show your blog to my mom when she comes to see if she recognizes any of the dishes you make from her childhood and maybe she can re-create them for us. Thanks for all the ideas.

The Guilty Carnivore said...

Looks awesome - especially the prawns and the way you sliced the fish cake. Question - what is saté sauce? I assume it's not the peanut sauce for skewers?

idlehouse said...

tro+`i dda^'t o+i cha'n qua' ro^`i !!! co' chi kha'c a(n kho^ng chu? qua'n o+i !!
to guilty carnivore - sate sauce to VNese (satay chili) is a chili sauce with many variations. My basic recipe is 1 part oil, 1 part minced lemongrass, 1 part minced shallots, a few cloves of minced garlic, 1 part finely crushed dried chilipepper, a few freshly minced thai chilis, and some paprika for color. You basically heat up the oil, add lemongrass, fry until they turn very slightly yellow, then add shallot and garlic, fry until they carmelize, then put on a facemask and add the rest of the ingredients, with paprika being the last. You can make one large batch and store in your fridge indefinitely. Some other variations have tiny dried shrimps or shrimp paste as well.

The Guilty Carnivore said...

Ah - this is the shrimp paste my mom just put in our bun rieu last weekend. I have a jar of it in my fridge right now! I've always bought the jarred version, but I'll try augmenting with your style - would be much more fragrant. The paprika intrigues me - I just bought some smoked Spanish paprika and will give that a shot.

Anonymous said...

hi, had found your blog from search engine, already fall in love. just wondering what is preserved cabbage? did you need to add into the soup? where can i get the tamarind powder? what is sate sauce? why the soup has the red oil? it is from the shrimp? thank you for the answer.
rachel

kiki said...

Hello Rachel,

Thanks for visiting my blog. Preserved cabbage is refered to chinese salted cabbage. It's finely chopped cabbage mixed with salt and undergoes acid fermentation. You don't have to add this into the soup. Tamarind powder is sold in most asian market. Sate sauce is a type of chili sauce. Idlehouse's comment above has a good recipe for it.

kiki said...

Oh ...and the red oil came from sate sauce.

Anonymous said...

Kiki,

I love your site;however, I noticed that there hasn't been any new recipes posted. Will you be posting anymore new recipes?

TTNH said...

Chị ơi, các món đều ngon, đều hấp dẫn, đều đẹp. Chỉ tiếc là em chỉ ngắm đựoc thôi mà không thực hành theo chị được. Toàn tiếng Anh không à.
Rất buồn