Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup - Instant Pot)
User Reviews
5
-
Prep Time
1 hr
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Cook Time
50 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)
Description
This Bun Bo Hue recipe begins by parboiling and rinsing beef and pork bones to clarify the broth. The bones, beef shank, bruised lemongrass, onion, salt, sugar, fish sauce, and beef broth are pressure-cooked in the Instant Pot for 50 minutes, producing a deeply flavored base. The cooked beef shank is sliced and reserved for serving.
The broth is strained to remove solids, leaving a clear, fragrant soup infused with lemongrass and spices. Annatto seed oil, prepared separately by heating annatto powder with oil, shallot, garlic, and minced lemongrass, adds color and aroma. A Vietnamese sate chili oil made with chilies, shallot, garlic, lemongrass, fish sauce, and spices provides spicy heat.
The soup is assembled with cooked round rice noodles, sliced Vietnamese ham (cha lua), beef shank slices, optional pork blood cubes, and fresh garnishes including banana blossom, bean sprouts, mint, basil, and lime wedges for acidity. The result is a layered dish combining hearty broth, tender meat, bright herbs, and spicy chili oils.
Ingredients
Lemongrass Base Soup Broth
- 2 lbs beef bones
- 2 lbs pork bones
- 3 lbs beef shank boneless
- 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
- water enough to cover 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 salt sea salt
- ½ tablespoon granulated sugar
- 1 tablespoon chili powder
- 1 tablespoon paprika
To serve:
- 1 pkg rice noodles cooked, drained & rinsed, dried or fresh, round type
- 1 pkg Vietnamese ham sliced, aka cha lua
- beef shank sliced, from the lemongrass soup
- pork blood optional, cooked + cubed
- 1 banana blossom sliced + soaked in water & lemon juice
- 1 pkg bean sprout lightly blanched
- mint
- basil
- Thai chilies optional, or jalapeno
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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