Instantpot Vietnamese Spicy Beef Noodle Soup Bun Bo Hue Recipes

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.