Súp Bò Viên Instant Pot (Beef Balls Soup)

  • Servings: 6 or more bowls
  • Difficulty: easy peasy
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Author: Katie Le | Katie’s Test Kitchen


  • 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



  • 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


  1. 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 tbsp 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.
  2. 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.
  3. 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.


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