easy bun bo hue

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. 

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

lbs beef bones

lbs pork bones

beef shank

lemongrass

onion

Tbsp + 2 tsp sea salt

Tbsp coconut sugar (or granulated sugar)

Tbsp fish sauce

chicken broth

water

Tbsp annatto powder

Tbsp vegetable oil

Tbsp shallot (minced)

garlic

lemongrass (minced)

Thai chilies (chopped)

shallot (minced)

garlic (minced)

tsp sea salt

Tbsp sugar

Tbsp chili powder

Tbsp paprika

pkg dried round rice noodles (cooked, drained & rinsed)

pkg cha lua (Vietnamese ham) (sliced)

beef shank (from the lemongrass soup) (sliced)

pork blood (optional, cooked + cubed)

banana blossom (sliced + soaked in water & lemon juice)

pkg bean sprouts (lightly blanched)

mint

basil

Thai chilies

lime

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 lemongrass base broth:

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

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

Add in 1 Tbsp 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 annatto seed 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.

Make the Vietnamese sate chili oil:

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.

Assemble:

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Bun Bo Hue (Spicy Vietnamese Beef N...

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