Author: Katie Le | Katie’s Test Kitchen
Ingredients
- For Broth for 6-quart IP:
- 2 corns (peeled, cleaned, cut in half)
- 1 small jicama ~ 1/2 lb (peeled, cut into 4 chunks)
- 1 daikon ~ 1/2 lb (peeled, cut into 4 chunks
- 2 carrots (peeled, cut into 4 chunks)
- 1 white or yellow onion
- 2 stalks of lemongrass (use 2/3 bottom pieces, cut to about 3 inches length)
- 5.5 to 6 tbsp Quốc Việt Bun Huế Chay Soup Base
- 1 thumb-sized piece of rock sugar
- mushroom seasoning to taste
- cooking oil
- 1 shallot (thinly sliced)
- 2 tbsp of finely minced lemongrass (about 1 stalk)
- 1 table tablespoon minced garlic
- 3 tbsp of cooking oil
- 1 to 2 tbsp Bun Bo Hue premixed spice package
- 1- 2 bags of large rice noodle labeled for Bún Bò (cooked according to package instructions), 1 bag serves about 4 bowls
- chopped onion and cilantro
- 1 white onion (thinly sliced)
- banana blossom (thinly sliced leaves and submerged in salt water with some lime juice to prevent it from turning brown)
- 1 cabbage (can use green and Purple, thinly sliced)
- Herbs (basil, mint, Vietnamese Coriander)
- sate
- sliced jalapeno pepper
Protein Options – about 1/2 lbs of various imitation meat such as Vegan Beef Slice (soaked in warm sink water for 30-60 minutes until fully hydrated, squeezed out excess water) – fried tofu ~ 1 block (sliced)
For Color
Garnishes and Noodle
Directions
1. Place corns, carrots, daikon, jicama, onion, lemongrass stalks, rock sugar, 5.5 tbsp of Quốc Việt Bun Hue Chay soup base. Fill with 8 cups of boiling water to cover the ingredients. Be sure all solids are submerged in water, if needed add more water. Select Manual/Pressure Cook, High Pressure for 10 minutes, 20 minutes NPR.
2. In a deep skillet, add about 3 tbsp of cooking oil follow by thinly sliced shallot. Once it’s fragrance, add the hydrated imitation meat and sliced tofu if used. Stir and toss for about 4-5 minutes. Season with 2 tbsp (or more to taste) of mushroom seasoning. Mix well, turn off heat and set aside.
3. After 20 minutes of NPR, slowly move knob to Venting to release all remainder pressure. Remove and discard onion, daikon, corn, and jicama. Select Saute (keep lid off) mode with Normal heat, add about 5 more cups of boiling water and bring broth to a boil. Total water usage for the both is about 13 cups. Lastly add your saute protein from step 2.
4. In a frying pan, heat up 3 tbsp of cooking oil then add minced garlic and lemongrass. Turn off heat, add 1-2 tbsp of premixed BBH Spice Powder (more or less depends on how spicy you want the broth to be). Mix well and pour mixture into broth. Season the both with additional soup base, mushroom seasoning/chicken powder, sugar to your taste. I added 1-2 tbsp of mushroom seasoning to perfect mine.
5. To serve, add cooked noodle to a bowl and ladle boiling broth with various protein options on top. Garnish with chopped cilantro and green onion, and sliced white onion. Serve with on the side are lime wedges, bean sprout, cabbage, banana blossom and fresh herbs such as basil, mint Vietnamese Coriander (Rau Ram). Spice it up with sliced jalapeno pepper and sate.
Enjoy!
What can I use to substitute the quoc viet soup base?
Hi Loan, you can season to your taste (once it’s done cooking) with salt, sugar, chicken powder, mushroom seasoning or MSG.