Even with 3 Instant Pots I still struggle to put decent meals on the table on weeknights.  I craved Bún Măng Gà and it took me about 4 days to get it to the table.  One night I soaked the dried bamboo; the next I cooked the chicken using the IP; then I boiled vermicelli and prepared the garnishes on the 3rd night; on the 4th night I made the dipping sauce and after the kiddos went to bed my husband and I were able to have a bowl of Bún Măng Gà in peace at 9:30 PM.  It’s laughable but it’s the truth.

Our lives are so busy now that the kids are back to school and we both work full-time.  With their homework and extra curricular activities after school cooking always comes last.  I’m one of those Moms that in the morning I have our dinner planned out then around 3 PM, I’d call my husband to see if he could pick up a pizza or fast food on the way home.  I feel defeated most nights but as long as the kids eat I am happy (So what if it’s pizza 3 nights in a row… LOL).

I amended my Bún Măng Gà Instant Pot recipe to have the option for using dried bamboo.  The version I had before was for fresh bamboo shoots which isn’t “traditional” but very delicious as well!

Tip: After you de-bone the chicken, put the bones (and carcasses) back in the broth and bring it to a boil.  Keep the bones in the broth if you have leftovers.  I think it will enhance the broth and make it sweeter.

Bún Măng Gà Instant Pot (Vietnamese Bamboo Shoot and Chicken Vermicelli Soup)



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