THE FOOD GAYS - Beef Satay Noodle Soup

We were inspired to make this dish after tasting an amazing version from our friends at House Special, a lovely Vietnamese restaurant we wrote about recently. While far from traditional fare, our version is still a satisfying, tasty bowl worthy of warming up to on a chilly day.

Beef Satay Noodles by The Food Gays


  • 1 beef filet, partially frozen and sliced thin
  • 1 white onion, sliced thin
  • 1 parcel of rice noodles

For Marinade

  • 1/4 cup coconut milk
  • 2 tablespoons peanut butter
  • 1 tablespoon soy sauce
  • 1/2 teaspoon fish sauce
  • 1 teaspoon gochujang

For Broth

  • 4 cups chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon sriracha
  • 1 teaspoon sesame oil
  • 1 teaspoon fish sauce
  • 1/2 teaspoon honey


  • cilantro, roughly chopped
  • cucumber, sliced thin
  • fresh bean sprouts
  • fresh basil leaves
  • bird’s eye chili, sliced
  • cherry tomatoes, sliced


Wrap beef filet tightly with plastic wrap, and place in the freezer for 20-30 minutes. Remove plastic wrap, and slice beef as thinly as possible.

Make the marinade. In a food processor or blender, combine coconut milk, peanut butter, gochujang, soy sauce, sesame oil and fish sauce. Blitz until completely smooth. In a bowl, combine marinade and beef slices. Cover with plastic wrap and refrigerate for at least 1 hour before cooking.

Make the broth. In a large pot, combine chicken broth, tomato paste, sriracha, sesame oil, fish sauce and honey. Let simmer for 15-20 minutes, then turn off heat.

In a skillet, add oil and cook onions until translucent, about 5-7 minutes. Add marinated beef and cook until browned. Set aside.

Cook rice noodles according to package directions. Drain,  and devide noodles and broth into bowls. Top with beef and onion mixture, fresh cucumber, bean sprouts, herbs, tomatoes and chili. Serve immediately.