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“An easy, non-traditional, satay version, of a favorite Vietnamese soup. If you prefer, use strips of sauteed chicken and chicken stock, instead of the fillet steak and beef stock in this recipe.”

Ingredients Nutrition


  1. Heat oil in a deep pan or skillet and lightly saute the ginger and garlic for 1 minute.
  2. Add the beef stock, nuoc nam, lemon grass, spring onions, cinnamon and star anise.
  3. Bring to the boil and simmer, covered, for 30 minutes, then strain and return stock to pan.
  4. Stock can be prepared to this stage, 3 days ahead.
  5. On the day of serving, prepare the ingredients for the garnishes and place in small serving bowls.
  6. Around 20 minutes before serving, place the noodles in a heatproof bowl, cover with boiling water and soak until noodles are soft (about 20 minutes), then drain well.
  7. When ready to serve, bring the stock to the boil and add the satay sauce, and Sriracha chili sauce or sambal oelek, if desired.
  8. Taste and correct seasoning, adding a touch more satay sauce and chili sauce if desired.
  9. Divide the hot rice stick noodles between 4 to 6 deep soup bowls, and top with sliced, raw, beef fillet.
  10. Ladle over enough boiling stock to cover the noodles and meat.
  11. Whether the beef is rare or well done is determined by how long the beef sits in the hot broth before serving.
  12. Each person tops their portion with their choice of garnishes, a squeeze of lime juice and Sriracha sauce if desired.

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