Vietnamese beef sate noodles is a spicy and wonderfully fragrant dish bursting with aromatics like lemongrass, garlic and shallots all simmered in a beef broth and served over egg or rice noodles. You can find it at many Vietnamese restaurants but it's also fast and easy to make at home.
Soak dried shrimp in warm water for 15 min. Then drain and grind finely in mini chopper or food processor.
Heat oil in a pot over medium heat.
When the oil is hot, add the garlic, shallots, lemongrass, dried shrimp and 1/4 teaspoon of salt and saute for 1-2 minutes. Keep stirring the ingredients so they don't burn.
Add the ground beef and sprinkle another 1/2 teaspoon of salt. Break up the beef and cook until browned.
Add the sate sauce and the Bo Kho or five spice powder and mix well.
Add the beef stock (you can use water but of course beef stock is more flavorful), peanut butter, fish sauce and sugar. Mix well and simmer 15 minutes, covered.
Meanwhile, prepare your egg noodles in bowls and place the thinly sliced beef on top of the noodles in each bowl. Pour the boiling soup over the beef so that the hot liquid cooks the meat.
Alternatively, you can cook the raw sliced beef by quickly dipping it in the boiling stock and then placing them in the bowls.
Serve hot and garnish as desired.