Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup - Instant Pot)

Step 1

Rinse and clean the beef/pork bones.

Step 2

Place the bones into a large pot and cover with water.

Step 3

Bring the bones up to a vigorous boil for 5 minutes.

Step 4

Drain and rinse the scum off the bones under running water.

Step 5

Add the par-boiled bones to the Instant Pot liner.

Step 6

Next, add in the beef shank, bruised lemongrass stalks, onion, salt, sugar, fish sauce and chicken broth.

Step 7

Top with enough water to cover the bones and meat.

Step 8

Place the lid on, set the vent to SEAL, and use the MEAT function: 50 minutes at HIGH PRESSURE.

Step 9

Do a quick release and open the lid.

Step 10

Remove the bones, aromatics (lemongrass, onion) and beef shank.

Step 11

Remove the meat from the bones, discard lemongrass and onion.

Step 12

Strain the soup broth through a sieve into a large pot to remove any impurities.

Step 13

Keep the broth warm.

Step 14

In a small sauce pan or frying pan, heat up 3 Tbsp oil over medium heat.

Step 15

Add in minced shallot, garlic, lemongrass and sauté for 2 minutes, until fragrant.

Step 16

Add in 1 Tbsp annatto powder and continue to sauté for another 1-2 minutes.

Step 17

Remove from heat.

Step 18

Stir all of the annatto seed oil into the lemongrass base broth.

Step 19

In a small sauce pan, add in oil and heat over medium heat.

Step 20

Add in Thai chilies, minced shallot, garlic, lemongrass and sauté for 2 minutes.

Step 21

Next, add in chili powder, paprika, fish sauce, salt and sugar.

Step 22

Continue to cook for another 10 minutes, stirring constantly.

Step 23

Remove from heat and transfer to a clean glass jar.

Step 24

Store at room temperature.

Step 25

Cook the rice noodles according to the package instructions (the thicker round rice noodles will take at least 20 minutes).

Step 26

Drain and rinse the noodles under cold running water.

Step 27

Portion the noodles into each bowl.

Step 28

Add cha lua (Vietnamese ham), sliced beef shank, cubed pork blood (if using) and ladle the hot soup over top.

Step 29

Garnish with sliced banana blossoms, bean sprouts, mint, basil, and a squeeze of lime.

Step 30

Add Vietnamese sate chili oil to your taste and enjoy immediately.