Spicy Beef and Pork Noodle Soup (Bún Bò Huế)

Noodz

Dec 30

Written By Ly Nguyen

Next to Pho, I'd say this is our second favorite noodle soup. It's a specialty from central Vietnam and full of deep umami flavors. This instant pot version was "bomb" according to my husband, he killed his bowl broth and all.

Cooking Method
Instant Pot

Time
🕒🕒

Recipe

Ingredients (4 Servings)

1 LB BEEF BRISKET
1 LB PORK HOCK
1 YELLOW ONION, PEELED
3 STALKS OF LEMONGRASS (cut in 3 inch pieces)
1 TBSP OF SHRIMP PASTE
4 TBSP "QUOC VIET FOODS” BUN BO HUE SOUP BASE
1/8 CUP ROCK SUGAR
1 TBSP MUSHROOM SEASONING TO TASTE
—Sate (annatto seed is used for color, but I didn’t have any so I doubled up on red pepper flakes)
4 TBSP VEGETABLE OIL
2 TBSP KOREAN RED PEPPER FLAKES
1 TBSP LEMONGRASS, MINCED
1 CLOVES GARLIC, MINCED
2 SHALLOTS, MINCED
—Toppings and Noodles
LARGE/THICK VERMACELLI NOODLES
WHITE ONION, SLICED
CILANTRO, CHOPPED
GREEN ONION, CHOPPED
CABBAGE, SLICED
MINT
SAMBAL OELEK
LIME WEDGES
—Other traditional toppings (optional)
THAI BASIL
BANANA BLOSSOM
VIETNAMESE CORIANDER
BLOOD CAKE
VIETNAMESE HAM (CHA LUA)

Instructions

Parboil pork and beef for 10 minutes. Rinse and add it into the instant pot. Add onion, lemongrass, rock sugar, soup base, shrimp paste and 4 cups of water to. Stir well and set to cook on high pressure for 20 minutes, then 20 minutes natural pressure release.

Combine all ingredients for the Sate and cook in a pan for 10 minutes and set aside. Prep noodles according to instructions and toppings

Release the pressure, remove the meats and set aside to cool. When ready to handle, slice the beef in thinly and cut the pork in quarters, removing the bone.

Remove the onion from the instant pot and add 6 cups of water and set to saute. Once boiling, add the Sate and drop the pork pieces back in. Boil for 10 minutes.

Put cooked noodles on the bottom of a bowl and add meat, broth, and toppings. Enjoy with Sambal Oelek and lime.