Bún Riêu Instant Pot (Vietnamese Pork & Crab Noodle Soup)
Author: Katie Le | Katie’s Test Kitchen
- 7 tbsp of Quoc Viet Bun Rieu Soup Base
- about 2 tbsp size of rock sugar
- 4 to 6 tomatoes (sliced into large chunks)
- 1 shallot (thinly sliced)
- fried tofu (I usually purchase mine fresh at the grocery store, but you can buy frozen ones as well. How much to put depends on your love for fried tofu.)
- 1 lb of ground pork
- 1/2 cup of dried shrimps (soaked in warm water for 10 minutes or more. Chopped with a food processor.) OR 1/3 cup of crab meat
- 1 jar of Crab Paste with Soya Bean Oil (7 oz)
- 1 tsp of Shrimp Paste (Mam Tom)
- 1/4 tsp of fresh ground pepper
- 4 medium size eggs
- Rice noodle/vermicelli (cooked according to packaging instructions, flushed with cold water, squeezed out excess water, drained)
- sugar, salt, mushroom seasoning
- chopped green onion and cilantro
- split water spinach (rau muong che)
- bean sprout
- Vietnamese herbs such as mint, kinh giới (Vietnamese Balm), Tía tô (perilla) – Shrimp Paste (Mam Tom) serve on the side
- sliced fresh chili
- lime wedges
Broth for 8-quart (15 cups of broth):
Option 1: Using homemade chicken broth that you cooked ahead of time. Here is my post of homemade broth using IP: Chicken Broth with IP
Option 2: Using store bought chicken broth. It tends to be high in sodium so I’d recommend to dilute with water (half broth, half water).
Option 3: Using traditional pork broth. About 2 lbs of pork bones (washed, parboiled on stove top for 5-10 minutes, rinsed well), and 1 large onion.
Garnishes and Others
- If you choose Option 1 or 2 for broth, simply heat it up on the stove top pot. For 15 cups of broth, season with 2 tbsp size pieces of rock sugar, and 7 tbsp of Quoc Viet Bun Rieu Soup Base. Adjust the broth to your taste with sugar, chicken powder or mushroom seasoning. If you choose Option 3, place parboiled bones and onion into inner pot. Add rock sugar, soup base and about 7 cups of water to cover ingredients. If you are in a rush use boiling water to speed up pressure building time. Select Pressure Cook/Manual, High Pressure, 20 minutes. 15 minutes NPR or full NRP if you have time.
- For the Rieu topping, in a mixing bowl combine ground pork, dried shrimps/crab meat, 1 jar of Crab Paste with Soya Bean, 1 tsp of shrimp paste, 1/4 tsp of ground pepper and 4 eggs. Mix well and set aside.
- For the tomatoes, in a deep skillet, add about 2 tbsp of cooking oil and sliced shallot. When fragrant, add tomatoes and saute for about a minute. Season with 2 tbsp of mushroom seasoning and set aside (be careful not to over cook tomatoes).
- Once pressure is released, open lid, remove and discard onion and bones. Add 8 more cups of boiling water. Cancel Keep Warm, select Saute Mode and Adjust to Normal heat. Once the broth comes to a gentle boil, use a small spoon (about tbsp size) scoop and slowly drop the mixed ground pork into the pot, 1 at a time. Once the pork balls float to the top they are cooked! Add fried tofu and lastly, add the saute tomatoes. Taste the broth again and adjust as needed using sugar, salt, mushroom seasoning, soup base… etc.
- To serve, add cooked noodle into a bowl, ladle boiling broth on top. Add fried tofu and tomatoes. Garnish with chopped green onion and cilantro. Serve with bean sprout, split water spinach, various Vietnamese herbs, pepper, lime wedges and Shrimp Paste!