1-First Step: Prepare the stockStart by making or heating the chicken and pork stock. Since this recipe uses a large amount of broth, it is a good idea to use a big pot so everything can simmer comfortably. If you are making stock from scratch, allow enough time for the full process, because that is part of the total prep time of about 3 hours and 15 minutes.

2-Second Step: Build the satay brothBring the stock to a boil, then add the BBQ satay sauce, sate sauce, salt, chicken bouillon powder, rock sugar, coconut cream, and sesame oil. Stir well so the sauces fully dissolve into the broth. This is where the soup starts to smell amazing, with all that peanutty, savory richness building in the pot.

3-Third Step: Simmer and tasteLower the heat and simmer the soup for about 20 minutes. If you want a thicker broth, let it simmer longer. Stir the base of the pot every 10 minutes so nothing sticks or burns, especially because this broth is creamy and can settle at the bottom. Taste as you go and adjust salt or sugar until the flavor feels balanced.

4-Fourth Step: Prepare the noodlesIf you are using pre-cooked rice noodles, blanch them briefly in boiling water just to warm them through. If you are using dry rice noodles, cook them according to the package instructions. You can also use cooked Phở noodles or your favorite style of rice noodles if that is what you have in the pantry.

5-Fifth Step: Cook the beef in portionsPlace the noodles into serving bowls first. Then ladle portions of raw beef into the hot satay soup and let the slices cook just until done. Thinly sliced beef cooks very quickly, so this step only takes a short time. Cooking the beef portion by portion helps keep it tender and fresh instead of letting it turn tough in the pot.

6-Final Step: Assemble and servePour the hot soup over the noodles and beef, then top with Thai basil, bean sprouts, sliced tomato, and cucumber strips. Add a squeeze of lime or lemon if you like a brighter finish. Serve immediately while the broth is hot and the noodles are still springy.