Bún Bò Huế Instant Pot (Vietnamese Spicy Beef Noodle Soup)
Author: Katie Le | Katie’s Test Kitchen
- For 8-quart IP:
- 2 lbs of beef shanks
- 2 lbs of pork hocks or pork feet
- 1 lb of blood cake (optional, submerged and boiled for 15 minutes, cut to 1 inch cubes once cooled, set aside)
- 1 roll of Vietnamese Ham (Cha Lua, sliced)
- 1/2 pineapple – OPTIONAL (peeled and halved)
- 1 white or yellow onion
- 3 stalks of lemongrass (use 2/3 bottom pieces, cut to 3 inches length)
- 1 tbsp of Shrimp Sauce (mam ruoc)
- 7 tbsp Quốc Việt Bun Bo Huế Soup Base
- 1/4 cup rock sugar (or 2 thumb-sized pieces)
- mushroom seasoning to taste
- 2 tbsp of finely minced lemongrass (about 1 stalk)
- 1 table tablespoon minced garlic
- 1/4 cup of cooking oil
- 2 tbsp Bun Bo Hue premixed spice package
- 2 bags of large rice noodle labeled for Bún Bò (cooked according to package instructions)
- chopped onion and cilantro
- 1 white onion (thinly sliced)
- banana blossom (thinly sliced leaves and submerged in salt water to prevent it from turning brown)
- 1 cabbage (can use half green and half Purple, thinly sliced)
- Herbs (basil, mint, Vietnamese Corriander)
- sliced jalapeño pepper
Garnishes and Noodles
1. Parboil pork feet and beef shank for 10 minutes on the stove. Rinse well with sink water.
2. Place beef shank, pork feet, 1 onion, pineapple, lemongrass, 1/4 cup of rock sugar, 7 tbsp of Quốc Việt BBH soup base, 1 table spoon of Shrimp Paste. Fill with 7 cups of boiling water to cover the ingredients. Stir well to dissolve Shrimp Paste. Select Manual/Pressure Cook, High Pressure for 20 minutes, 20 minutes NPR.
OPTION: If you prefer the pork feet to be not too soft (with a crunch), set initial cook time to be 8 minutes, then Quick Release and pull pork feet out first, then close lid and select 12 minutes, 20 minutes NPR.
3. After 20 minutes of NPR, slowly move knob to Venting to release all remainder pressure. Open lid, remove shank and pork feet and allow them to cool. You can lightly cover them in the refrigerator. Remove and discard pineapple and onion. Switch to Saute (lid off) mode with Normal heat, add about 10 more cups of boiling water and bring broth to a boil.
4. Heat up 1/4 cup of cooking oil then add minced garlic and lemongrass. Turn off heat, add 2 tbsp of premixed BBH Spice Powder. Mix well and pour mixture into broth. Season with additional soup base, mushroom seasoning/chicken powder, shrimp paste and rock sugar to your taste. I added 1 tbsp of mushroom seasoning to perfect mine. Add pork feet to the broth pot. Slice shank to your thickness preference, I usually cut to 1/4 inch thick. Place shank slices into broth pot and let them simmer until serving. I find the shanks have more flavor when they “marinate” in the broth like this.
5. To serve, add cooked noodle to a bowl and place Vietnamese Ham and Blood Cake on top. Ladle boiling broth with sliced of shank on top. Garnish with cilantro and green onion, sliced white onion. Serve with bean sprout, cabbage, banana blossom and fresh herbs such as basil, mint Vietnamese Coriander (Rau Ram). Extra shrimp paste can be served on the side. Spice up the broth even more with sliced jalapeño pepper and sate.