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5 from 4 votes

Vietnamese Garlic Chili Lemongrass Butter Noodles

Satế is the secret ingredient to these super easy, super tasty spicy noodles.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Vietnamese
Keyword: bun bo hue
Servings: 2
Calories: 573kcal


  • 8 oz pasta your favorite shape!
  • 2 tbsp butter
  • 2 tbsp satế see below for homemade
  • 1/2 cup Parmigiano Reggiano cheese finely grated
  • 1/2 cup herbs eg mint, cilantro or green onions, if desired

Homemade Satế

  • 3 stalks lemongrass minced
  • 1 shallot roughly chopped
  • 4 cloves garlic
  • 4 Thai bird’s eye chili
  • 1/2 cup neutral oil eg grapeseed or canola
  • 1/4 cup chili flakes Chinese preferred
  • 1/4 cup sugar
  • 1/4 cup fish sauce
  • 1 tbsp shrimp paste mắm ruốc, optional


  • Make the satế if needed: Trim the tops and bottoms of the lemongrass, remove the tough outer layers and mince. Add the minced lemongrass to a food processor along with the shallot, garlic, and Thai chilies. Pulse into a fine paste.
    Heat the oil in a medium saucepan over medium-high heat until it shimmers. Add the satế paste and fry, stirring, just until fragrant, 1 to 2 minutes. Remove from the heat and stir in the chili flakes, sugar, fish sauce, and shrimp paste (if using). Let cool then place in a jar or airtight container. The satế will keep in the fridge for up to several weeks.
    sate for bun bo hue | www.iamafoodblog.com
  • Once the satế is ready, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook 3 minutes shy of al dente. Drain well, reserving 1½ cups pasta water.
    pappardelle draining | www.iamafoodblog.com
  • Melt the butter along with the satế in a large sauté pan over medium heat, then add 1/2 cup the pasta water and whisk until the sauce emulsifies and comes to a gentle boil.
    butter and sate | www.iamafoodblog.com
  • Add the drained pasta to the pan and cook on high heat, tossing gently, until the pasta is al dente and the sauce reduces and becomes thick and glossy, about 3 minutes. Add pasta water if the pan becomes too dry.
    vietnamese spicy noodles | www.iamafoodblog.com
  • Remove from the heat and add the cheese, tossing until melted and glossy. Serve immediately, drizzled with extra sate and finished with fresh herbs.
    spicy noodles with cheese | www.iamafoodblog.com


Estimated nutrition assumes homemade satế


Calories: 573kcal | Carbohydrates: 66.9g | Protein: 20.1g | Fat: 25.5g | Saturated Fat: 11.5g | Cholesterol: 128mg | Sodium: 574mg | Potassium: 238mg | Fiber: 0.1g | Sugar: 3.4g