Hủ Tiếu Sa Tế Bò [Spiced Vietnamese Beef Noodle Soup]

Hủ Tiếu and Phở both use the same noodles. They both can feature the same meats and garnishes. However, they differ in the techniques used to create the broth. Phở broth is made by adding meats, bones, and aromatics to the broth. Those ingredients are stewed and poached. Hủ Tiếu broth is started by sautéing aromatics (alliums, chilies, warm spices) and meats. Water is then added to simmer slowly. There is an exception for any broth made with pork, it automatically defaults to Hủ Tiếu. Hủ Tiếu has been thriving in the South of Vietnam since the 1950s, especially in Ho Chi Minh City. However, “out of the three [Pho, Bun Bo Hue, Hu Tieu] is the least known with tourists.” - Andrea Nguyen. That doesn’t discount its popularity in Vietnamese hawker centers around the world. In its popularity, Hủ Tiếu Sa Tế is the most common version served. There is nothing subtle about this dish. The addition of Sa Tế makes the dish bold, not subtle; spicy not mild; flavorful not interesting. Loaded with umami and spice, it's a crowd-pleaser.