| Ingredient |
Amount |
Calories |
| Brown sugar |
9g |
34kcal |
| Beef raw select shoulder top blade steak boneless 0 fat |
450g |
617kcal |
| Garlic |
6g |
9kcal |
| Fennel seed |
2g |
7kcal |
| Coriander seed |
1.8g |
5kcal |
| Cinnamon |
28.3g |
70kcal |
| Oil, sesame, salad or cooking |
54.4g |
481kcal |
| Soy sauce made from soy and wheat (shoyu), low sodium |
32g |
18kcal |
| Sauce, ready-to-serve, hoisin |
16g |
35kcal |
| Lime juice |
15.34g |
4kcal |
| Rice noodles, dry |
226.8g |
826kcal |
| Soup, beef broth bouillon and consomme, canned, condensed |
1920g |
211kcal |
Recipe Instructions:
Ingredients:
For the broth:
1 lb (450g) boneless chicken or beef (sliced thin)
8 cups chicken or beef broth
2 stalks lemongrass, bruised
2-3 star anise pods
3-4 cloves
1 cinnamon stick
1 teaspoon coriander seeds
1 teaspoon fennel seeds
2 tablespoons cooking oil
Salt and sugar, to taste
For the sate sauce:
1/2 cup unsalted roasted peanuts, ground
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
1 teaspoon chili paste or sambal oelek (adjust to taste)
2 cloves garlic, minced
1 tablespoon lime juice
For assembling:
8 oz rice noodles (pho noodles)
Fresh herbs (cilantro, Thai basil, mint)
Bean sprouts
Lime wedges
Sliced chili peppers (optional)
Instructions:
In a pot, heat the cooking oil over medium heat. Add the star anise, cloves, cinnamon stick, coriander seeds, and fennel seeds. Toast the spices for a couple of minutes until fragrant.
Add the sliced chicken or beef and sauté until browned.
Add the lemongrass and pour in the chicken or beef broth. Bring the broth to a simmer. Let it simmer for about 20-30 minutes to develop the flavors. Season with salt and sugar to taste.
While the broth is simmering, prepare the sate sauce. In a bowl, mix together the ground peanuts, sesame oil, soy sauce, hoisin sauce, brown sugar, chili paste, minced garlic, and lime juice. Adjust the flavors to your preference.
Prepare the rice noodles according to the package instructions. Drain and set aside.
To assemble the Phở Sate bowls, place a portion of cooked rice noodles in each bowl.
Ladle the hot broth over the noodles and meat.
Drizzle the sate sauce over the broth, adding as much or as little as you like.
Serve with a plate of fresh herbs (cilantro, Thai basil, mint), bean sprouts, lime wedges, and sliced chili peppers.
Diners can customize their bowls by adding herbs, sprouts, and squeezing lime over the soup.
Phở Sate is a delightful and spicy twist on traditional pho, with the peanut sauce adding depth and complexity to the flavors. Enjoy your homemade bowl of Phở Sate!
