Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup - Instant Pot)
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
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Total Time
1 hr 50 mins
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Servings
10
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Calories
221 kcal
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Course
Main Course, Dinner
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Cuisine
Asian, Vietnamese
Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup - Instant Pot)
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This recipe for Bun Bo Hue is my streamlined shrimp-free version, made in an Instant Pot. It features a beef and pork bone soup flavoured with lots of lemongrass, thick rice noodles, and a Vietnamese sate chili oil.
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Ingredients
Lemongrass Base Soup Broth
- 2 lbs beef bones
- 2 lbs pork bones
- 3 lbs boneless beef shank
- 8 talks lemongrass halved and bruised
- 1 large onion halved
- 1 Tbsp + 2 tsp sea salt
- 2 tablespoon coconut sugar or granulated sugar
- 2 tablespoon fish sauce
- 4 C beef broth
- enough water to cover the meat and bones
Annatto Seed Oil
- 1 tablespoon annatto powder
- 3 tablespoon vegetable oil
- 1 tablespoon shallot minced
- 1 tablespoon garlic minced
- 2 tablespoon lemongrass minced
Vietnamese Sate Chili Oil
- ⅓ C high smoke-point oil canola, grapeseed or peanut
- 5 fresh Thai chilies chopped
- 1 medium shallot minced
- 5 cloves garlic minced
- 2 talks lemongrass minced
- 1 tablespoon fish sauce
- ½ teaspoon sea salt
- ½ tablespoon granulated sugar
- 1 tablespoon chili powder
- 1 tablespoon paprika
To serve:
- 1 pkg dried or fresh round rice noodles cooked, drained & rinsed
- 1 pkg cha lua (Vietnamese ham) sliced
- beef shank (from the lemongrass soup) sliced
- pork blood optional, cooked + cubed
- 1 banana blossom sliced + soaked in water & lemon juice
- 1 pkg bean sprouts lightly blanched
- mint
- basil
- Thai chilies or jalapeno optional
- 1 lime cut into wedges
Instructions
Make the lemongrass base broth:
- Rinse and clean the beef/pork bones.
- Place the bones into a large pot and cover with water.
- Bring the bones up to a vigorous boil for 5 minutes.
- Drain and rinse the scum off the bones under running water.
- Add the par-boiled bones to the Instant Pot liner.
- Next, add in the beef shank, bruised lemongrass stalks, onion, salt, sugar, fish sauce and chicken broth.
- Top with enough water to cover the bones and meat.
- Place the lid on, set the vent to SEAL, and use the MEAT function: 50 minutes at HIGH PRESSURE.
- Do a quick release and open the lid.
- Remove the bones, aromatics (lemongrass, onion) and beef shank.
- Remove the meat from the bones, discard lemongrass and onion.
- Strain the soup broth through a sieve into a large pot to remove any impurities.
- Keep the broth warm.
Make the annatto seed oil:
- In a small sauce pan or frying pan, heat up 3 tablespoon oil over medium heat.
- Add in minced shallot, garlic, lemongrass and sauté for 2 minutes, until fragrant.
- Add in 1 tablespoon annatto powder and continue to sauté for another 1-2 minutes.
- Remove from heat.
- Stir all of the annatto seed oil into the lemongrass base broth.
Make the Vietnamese sate chili oil:
- In a small sauce pan, add in oil and heat over medium heat.
- Add in Thai chilies, minced shallot, garlic, lemongrass and sauté for 2 minutes.
- Next, add in chili powder, paprika, fish sauce, salt and sugar.
- Continue to cook for another 10 minutes, stirring constantly.
- Remove from heat and transfer to a clean glass jar.
- Store at room temperature.
Assemble:
- Cook the rice noodles according to the package instructions (the thicker round rice noodles will take at least 20 minutes).
- Drain and rinse the noodles under cold running water.
- Portion the noodles into each bowl.
- Add cha lua (Vietnamese ham), sliced beef shank, cubed pork blood (if using) and ladle the hot soup over top.
- Garnish with sliced banana blossoms, bean sprouts, mint, basil, and a squeeze of lime.
- Add Vietnamese sate chili oil to your taste and enjoy immediately.
Nutrition Information
Show Details
Calories
221kcal
(11%)
Carbohydrates
10g
(3%)
Protein
19g
(38%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
32mg
(11%)
Sodium
1557mg
(65%)
Potassium
565mg
(16%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
282IU
(6%)
Vitamin C
13mg
(14%)
Calcium
47mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 1557mg | 65% |
| Potassium | 565mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 282IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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