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HỦ TIẾU SA TẾ is originated from Teochew (China), after migrating to Vietnam by Teochew people (most of them live in Chinatown, Saigon, Vietnam), It has been processed for local people taste. Because of a local dish, there are not many people who know how to cook this dish. Most of Sa te noodle shops is owned by people of Teochew origin in Chinatown and they teach traditional cooking skills to their children in family.
There are not many shop served this dish in Saigon. Such as: Quảng Ký shop, at Triệu Quang Phục street, district 5 (Saigon) is one of the longest serving Sa Tế noodle soup. Around 1965s, Mr Tiết Trinh Quảng opened a shop selling sa tế noodle soup on Tam Sơn food court, now Quang Ky was transmitted to the second generation. Tô Ký Sa tế noodle shop, at Gia Phú street, district 6 (Saigon) is also longer. Now, there are three Tô Ký noodle shop owned by three brothers in family, with the same name, located in district 5 and district 6 (Saigon).
Hủ tiếu Sa Tế is cooked complexly with more than 20 ingredients. Mr Tiết Quang Huy, Quảng Ký shop owner said: Teochew SA TẾ noodle soup is influenced to meet local customers taste. He affirmed ” in the past, There was no two herbs as Vietnamese basil and culantro (Eryngium foetidum or Ngò Gai-vietnamese) in this dish, but these herbs make this dish more flavor”. Sa Te noodle soup has contributed to enrich diversity of Saigon cuisine, where is known as “Pearl of the Far East – Hòn Ngọc Viễn Đông “.
For Broth (gravy):
- 2 kg beef bones
- 1 Onion, cut into halves
- 5 lemongrass stalks, bruised
- 1 ginger (5cm)
- Spices: Chili powder, five spice powder
- Paste: 1 tbsp sesame oil, 1 tsp Chopped garlic, 1 tbsp chopped onion, 250 gr Peanut sauce, 50 gr XO sauce
- Seasonings: Salt, sugar (or rock sugar) to taste
- 1 kg fresh rice noodle (or dry rice noodle cooked as package instruction)
300 gr beef fillet, thinly sliced (tenderloin)
- Bean sprouts, (blanched in boiling water at time to serve)
- Garnishing: Vietnamese basil, culantro, cucumber julienne, sliced scallion, sliced cilantro, crushed roasted peanut, sliced starfruit, sliced young banana (chuối chát-Vietnamese), …
- Wash the bones: boil the bones with water about 5 minutes, throw the liquid, wash bones under running water carefully.
- Cooking broth (gravy): Put bones back to soup pot, add 5 liters cold water along with grilled onion, ginger, lemongrass. Bring to a boil, then turn down heat to simmer, cook about 3 to 4 hours, skimming occasionally. Strain beef stock into other soup pot, discard the solids.
- Meanwhile, in a saucepan, sweat chopped onion, garlic with sesame oil, add spices (chili powder, five spice powder), peanut sauce, xo sauce (or shrimp sa te sauce), saute about 5 minutes or red color oil is formed on top.
- Add paste (cook in step 3) to beef stock (step 2), bring to a boil, them turn down to medium heat, seasoning to taste.
- Serving: Blanch the noodle in boiling water, then put into serving bowl. Blanch sliced beef in boiling beef broth (above), then put on top of noodle, ladle very hot beef broth (gravy) just cover noodle (not too much). Garnishing with fresh herb, blanched sprouts, some sliced starfruit, sliced young banana, cucumber julienne and crushed roasted peanut, then serve.