Súp Bò Viên Instant Pot (Beef Balls Soup)
Author: Katie Le | Katie’s Test Kitchen
Ingredients
- 2-3 lbs of pork bones, prefer marrow bones (washed well, parboiled for 5 minutes on the stove top, rinsed well all impurities)
- 2 lbs of beef balls, prefer Tay Ho brand with tendon (washed well, halved or quartered)
- 1 white or yellow onion (peeled outer dried layers)
- 1 lbs of daikon (peeled, halved, cut into smaller 2-3 inches pieces)
- 4 tbsp of Quoc Viet Pork Soup Base
- 1/2 tsp of black pepper
- 1 tbsp size of yellow rock sugar
- 1 tbsp of mushroom seasoning, more to taste
- 15 cups of boiling water, use hot water to speed up pressure building time
Garnishes:
- a handful of Culantro – a must! (washed well, thinly sliced)
- a handful of Cilantro and 3 green onions (washed well and coarsely chopped)
- Hoisin sauce
- Sriracha sauce
- black pepper
- a few crispy baguettes for dipping! – OPTIONAL
Directions
- Add the following items to the inner pot: pork bones, daikon, onion, 4 tbsp of Quoc Viet Soup Base, 1 tbsp size of yellow rock sugar and 8 cups of boiling water. Be sure all ingredients are submerged under water, close lid and select Manual/Pressure Cook, High Pressure, 20-25 minutes, full NPR or 20 minutes NPR.
- Once cook time is over, you can wait 20 minutes and do a QR to release all remainder pressure or if time permits, let the IP NPR. Open lid, remove and discard bones, onion, and daikon. Use a mesh strainer to remove any impurities from the broth. Cancel “Keep Warm” and select Saute mode, Adjust to Normal. Add 7 cups of boiling water, 1/2 tsp of black pepper and 1 tbsp of mushroom seasoning. Taste the broth and season to your taste. Add beef balls and bring it to a a boil for 5 minutes. Turn off Saute mode.
- To serve, add beef balls and broth to a bowl. Garnish with chopped culantro, cilantro, and green onion. Sprinkle with ground pepper. Dip beef balls with some Hoisin and Sriracha sauce. Crispy baguettes can be dipped into the hot broth.
Thanks so much for this! I made a stove top version of this soup since my husband had defrosted way too many meatballs when we had pho. I didn’t have enough pork bones laying around so I threw in the 1 large bone I had (par broiled first) along with some chunks of pork for thit heo luoc. After taking out the pork, I boiled the bone for another 30 mins, then took everything out leaving only the soup. The soup bo vien was a huge hit with my husband 😁
That’s awesome! 🙏
On step 1, it says 8tbsps of water. Is that a mistake?
Thank you so much for pointing out, Alan! Yes, it was a mistake. Should be up and I just amended the recipe to say so. Thank you!