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Bún Bò Huế Instant Pot (Vietnamese Spicy Beef Noodle Soup)

  • Servings: 8 or more bowls
  • Difficulty: medium
  • Print

Author: Katie Le | Katie’s Test Kitchen

Ingredients

    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
  • For Color

  • 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
  • Garnishes and Noodles

  • 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)
  • sate
  • sliced jalapeño pepper

Directions

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.

 

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Enjoy!

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30 Comments on “Bún Bò Huế Instant Pot (Vietnamese Spicy Beef Noodle Soup)

  1. Hi Katie. On step 3, you said “Switch to Saute (lid off) mode with Normal heat, add about..” Can you complete this? My guess is add water? How much? Thanks for the recipe!

    • Hi Binh! I’m so sorry… I am horrible at proof reading. Thanks for pointing it out. I have updated the recipe with “add about 10 more cups of boiling water and bring broth to a boil.”
      Please let me know if you have other questions!

  2. Hi Katie,

    Do I cook 20 minutes high pressure and another 20 minutes for NRP? I was kind of confuse on that line in the recipe.

    Thanks,

    Linda

    • Hi Linda, yes, cook high pressure for 20 mins then after the cook time is up, wait another 20 minutes before doing a quick release.

      • Then, a total of 40 minutes on high pressure before natural pressure release by turning knob to venting mode?

  3. Any suggestions on how to convert this for a 6pt IP 😮 It looks so delicious!

  4. Hey,

    I noticed part of your ingredients list is missing some info. Can you help clarify?

    “1/2 to 1 pineapple (peeled and cut to…”

    • Hi Sarah, so sorry! I amended “1/2 pineapple (peeled and halved) ”

  5. Instead of making my own sate for color, can i just buy sate in a jar and use it?

    • Hi Hoang, you could! But I’d recommend to add the saute oil/garlic/lemongrass to the broth. It really enhances the flavor!

  6. Hi Katie,

    What can we do to reduced the spice? My youngest one said it was too spicy for her… I couldn’t tell, but I live to eat spicy food…

    • Hi Laura, when I cook for my kids I usually separate their broth pot and mine. In their pot I don’t add the saute oriental spices mixed, garlic and lemongrass. It’s the oriental spices mixed that is spicy!

  7. Hi, How do you convert this recipe for a 6 quart IP? Thanks so much.

    • Hi Mimi, You might have to reduce the amount of beef shanks and pork hocks. Cut the soup base to about 4.5 (to start with). And in step 3 add 7 more cups of water (instead of 10). Adjust the seasoning to your taste after that. Thanks.

  8. Hi Katie,

    What is the mushroom seasoning that you are referring to in the recipe?

    Thank you!
    Maria

  9. Katie, I’ve been cooking your recipes to deal with being homesick. In England, I don’t have access to kitchen staples like Quoc Viet seasoning. I’ve used other substitutes like the Bao Long cubes in the yellow box, but it always seems to be missing something. Do you have a recipe for how to make my own BBH spices at home?

    • Hi, to season without the QV soup base, you can use the Bao Long cubes and add mushroom seasoning such as this to taste: https://amzn.to/2Wxjhvi. Sorry I currently don’t have the exact measurement for a recipe without using the soup base. Can you order QV on Amazon in England?

  10. With this cook time, will the pig feet still have a bit of a crunch to them? I don’t like the super soft texture. Can’t wait to try your recipe!

    • Hi Dee, pig feet is on the soft side with this cook time. If you like yours crunchy cook 8 minutes first and then pull the pig feet out. Then continue with the recipe. Hope that helps!

  11. Do you cancel the pressure cook time/release pressure in order to pull the pig feet out?

    • Hi Dee, you have to remove all pressure in order to open the lid. That’s a safety feature of the IP. Cancel the cook time won’t do it. So let’s say you want to pull out the pig feet after 8 minutes of cooking then initially set the cook time to 8 minutes. Once it’s done cooking, manually move the knob over to venting (slowly and gently at first) to remove all pressure. Once the pressure is gone (could take a few minutes) the red pin will drop then you can open the lid and remove the pig feet. Close lid again, select new cook time and continue cooking the shanks. If you want pork feet with a crunch I’d recommend 8 minutes cook time.

  12. Hi Katie,

    Me and my family have enjoyed your IP recipes. I am going to make BBH today. I would like to make this soup a little bit more spicy. What kind of pepper do you recommend to add and when should I add it?

    • Hi Stephanie, if I want to make it more spicy I usually add more of the premixed spices. When you saute with oil and lemongrass, add another tbsp or so of it and perhaps a bit more oil. You can also buy sate and serve it on the side. Hope it works!

  13. Can you tell me what kind of bun bo hue premixed package u used? Thank u!

    • Hi, 1 of the photos under Ingredients is of the premixed package. The brand Three Pyramids I believe is good.

  14. Hi Katie,

    Thank you for the recipe. It’s quick, simple, and delicious. Big winner in our family.

  15. Hi Katie,
    I wonder if we can cook the pork blood (Huyet) using the IP? I googled it but none came up. Seems like IP and pork blood can’t go together, but I am still hoping you know the answer.
    Thanks,

    • Hi Lilian, pork blood cooks fast so usually I just boil it on the stove for a few minutes. It would probably fall apart in the IP too.

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