Instant Pot Bun Bo Hue Recipes

INSTANT POT BUN BO HUE

Steps:

• Start by parboiling your pork hock, pork neck bone, and oxtail. Next, pour out your bones and rinse off all the grimy stuff.
• Place bones in Instant Pot with lemongrass stalks and onions. Fill pot with enough water to cover everything. Set Instant Pot to manual for 20 minutes. Let natural release for 10 minutes, then quick release any remaining pressure.
• Remove bones and onions from Instant Pot and set the bones aside. Add beef shank to the pot with salt, shrimp paste, fish sauce, and rock sugar. Place the lid back on the Instant Pot and set to manual for 60 minutes. Let natural release for 10 minutes, then quick release remaining pressure.
• While your beef shank is cooking, boil water and add noodles. Cook for 10 minutes or until noodles are cooked through. Drain the water and set noodles aside.
• Heat a pan over medium heat and add the oil and annatto seeds. Cook for 1-2 minutes. Remove the annatto seeds (I poured the oil and seeds through a strainer and poured the oil back into the pan). Add the shallots to the oil and cook for 1-2 minutes, then add the remaining aromatics. Cook until mixture becomes fragrant. Remove from heat and set aside.
• When your beef shank is done, remove it from the pot, and switch the Instant Pot to saute. Pour the aromatics and oil into your pot and wait for the soup to boil.
• Drop dollops of fish paste into the boiling soup. The fish paste will float to the top when they are done.
• Slice your beef shank into thin slices.
• Assemble your bowl by adding noodles, cha lua, and beef shank. Ladle broth and fish paste into your bowl. Eaters can add bean sprouts and mint as they please. I recommend squeezing some lime over everything!

BúN Bò HUế - SPICY VIETNAMESE BEEF & PORK NOODLE SOUP

Steps:

• Clean the meat: Add all meat to a stock pot and enough water to submerge it, bring to a boil. Drain and rinse thoroughly under running water.
• Add the meat, broth, lemongrass and onions to the pot and fill with water almost to the brim. Bring to a boil then drop the heat to medium-high to maintain a low boil. Add the seasoning.
• Let it simmer and periodically check the meats for doneness and remove them as they finish cooking. The pork should be done after about an hour, the beef can vary between 2-3 hours.
• After all the meat has removed, let it cool, then slice it. Adjust seasoning and add water to the broth pot if necessary.
• Make the aromatics & coloring then add it to the pot.
• Boil noodles according to package instructions.
• Assemble your bowl, and serve with herbs and veg on a side platter.
• Sauté seeds in oil on medium heat until the seeds give up the bright red color, then remove the seeds.
• Add shallots and garlic, sauté until brown.
• Add all of this to the pot of broth for color.
• The easiest thing to do is just buy it already cooked and boil just to heat it up. If you use the raw type like we did for this recipe, cut into 1" cubes and boil for 30-45 minutes
• Prepare a bowl of about 2 cups of water, mixed with the juice of 1 lemon.
• Thinly slice the banana flower and add to the water mixture to sit for about 30 minutes.
• Avoid adding little fronds (that look like mini bananas), removing them as you encounter them. They taste bitter!
• Weigh out the dried Thai chiles, then soak in just enough warm water to cover the chiles for 20 minutes. Drain the water.
• Add all sate ingredients to a pan on medium heat and stir continuously to brown, cook, and slightly reduce the chile paste, about 30-40 minutes. If at any point it becomes too dry, you can add more oil, up to 50% of the amount we started with. Taste and reseason with sugar or salt as desired. See photo for how the final product should look.
• Let cool and transfer to a sealed jar stored in the fridge . You can add ~2 tbsp of the final product to the soup pot for a boost in flavor and color, or simply and let each person add to their bowl to make it as spicy as they'd like!

INSTANTPOT VIETNAMESE SPICY BEEF NOODLE SOUP (BUN BO HUE)

Steps:

• Soak vermicelli in water and set aside.
• In the InstantPot, turn on Saute mode to parboil beef shank and pork bones with approximately 2L water and 1tbsp of salt. This will take about 20 minutes to bring up to a boil. Let it boil for 10 minutes. Clean and rinse beef shank, pork bones, and pot in the sink and turn everything back to InstantPot.
• As we are parboiling these in the InstantPot take a medium pot to parboil the pork hock with some water and salt. Rinse and clean. Return to pot and simmer pork hock until fork tender. This will take about 30 minutes. When it is cooked, submerge pork hock in cold water to prevent browning of the skin.
• Also at the same time we can take out a small saucepan that will fit the pork blood. Cut the pork blood into 1-1.5 in slices. We will cut them into cubes when they are cooked but this will expedite the cooking process. Bring about a cup of water and pinch of salt to a boil, reduce heat to low. (Note: Some stoves have smaller and larger flames/burners, use the smallest!!) Drop in the pork blood slices gently. Cook on low until cooked all the way through. Again if the water boils , the pork blood will also have bubbles and will not be smooth. This took me almost 40 minutes on its on so set it and forget it. Every stove is different. Once it is cooked, submerge in cold water to cool. Once the pork blood is cool enough to handle, slice into cubes. Store pork blood in a container submerged in water until ready to eat.
• Lemongrass: Cut lemongrass into 6 inch pieces. Remove outer older layers, tips, and bottoms of lemon grass. Wash and clean lemongrass. Then bruise lemongrass by placing your knife on top of the lemongrass on its side, and using your hand to pound on it. Please see image. Tie all the lemongrass together with twine if available.
• Once we have returned the beef shank and pork bones to the InstantPot. Add in lemongrass, 1 large onion, ¼ fresh pineapple, 4 Tbsp Quoc Viet Seasoning, a thumb of rock sugar, and 2Tbsp salt. Fill pot with water until the max line. Close and set InstantPot to manual high pressure 30 minutes. Quick Release. Remove beef shank and submerge in water to prevent the darkening of color. Set Instantpot for another 15 minutes.
• Thinly slice beef shank and set aside.
• Once broth is done, discard lemongrass, pineapple, onion, and bones. Add water until it's at the max line again (6 quarts) and adjust to taste with salt. (Everyone eats differently, my family eats very low sodium so you may need to add a lot more than I do)
• Boil vermicelli.
• Thinly slice scallions, cilantro, and onions.
• Clean cabbage and remove outer later. Use a mandolin vegetable slicer to quickly slice cabbage very thinly. If you don't have a mandolin just use your savvy knife skills to do this.
• Grab a medium mixing bowl and fill with water and about 1tbsp of vinegar. Cut the bottom of the blossom and remove inedible nodes between each petal. Cut into thin slices for the first half of the blossom until you've reach the nodes. Then peel off all the remaining leaves, roll the petals vertically to create a cigar shape and thinly slice. As we cut the banana blossom put the slices into the vinegar water mixture to prevent oxidation and browning of the petals.
• You can assemble a veggie plate with all these components separately or make it easier for your guests to mix together the cabbage, banana blossom, beans sprouts and mint.
• To assemble the bowl, add noodles, beef shank slices, pork hock, pork blood, ham and pour broth over. Garnish with fresh scallions, cilantro, and thinly sliced onions.

INSTANT POT BO KHO (VIETNAMESE BEEF STEW)

Steps:

• Brown Chuck Roast Steak: Heat up Instant Pot using "Sauté More" function. Wait until the Instant Pot says HOT. *Pro Tip: Make sure Instant Pot is as hot as it can be in order to induce a Maillard reaction. First, pat dry the chuck roast steaks, then season one side with salt and black pepper. Drizzle the inner pot with 1 tbsp olive oil. Ensure to coat the oil over the whole bottom of the pot. Carefully place the seasoned side of chuck steaks in Instant Pot. Then, season the other side with salt and black pepper. Brown one side for 7 minutes before flipping over, then brown the other side for another 7 minutes. Remove chuck steaks and set aside in a large container.
• Saute Onion and Herbs: Add in sliced onions and minced shallot, then saute for 3 minutes. Add in minced garlic, sliced ginger, lemongrass, 3 star anise, 3 cloves, 2 bay leaf, 1 stick cinnamon, and ½ tsp fennel seeds, then saute for another minute. Add in 3 tbsp (50ml) tomato paste, then saute for another minute.
• Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
• Pressure Cook Bo Kho: Turn off the Instant Pot. Cut the browned chuck roast steaks into 1.5 inches thick cubes. Add 1 cup (250ml) unsalted chicken stock, 1 tbsp (15ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and ½ tsp fine salt to the Instant Pot. Give it a quick mix. Place chuck roast cubes in the cooking liquid. *Pro Tip: Make sure the cubes are partially soaked in the liquid. Don't forget the meat juice! Layer the carrot chunks on top. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 32 minutes, then 10 minutes Natural Release. Remove the lid.
• Season Bo Kho: Bring the yummy Bo Kho sauce mixture to a simmer with the "Saute More" function. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 large pinches of salt) and 1 tbsp (15ml) fish sauce (if necessary).
• Serve: Let the Instant Pot Bo Kho sits for another 10 - 20 minutes before serving. Garnish your delicious Vietnamese Beef Stew with cilantro and serve! Enjoy!~