Instant Pot Bun Bo Hue (Not very spicy)

Instant Pot Bun Bo Hue (Not very spicy)

This is my husband favorite.

Instant Pot Bun Bo Hue (Not very spicy)
Author: Neliza Ly

Ingredients:
  • 3-4 lbs. oxtail or 4 lbs beef shank
  • 1 lb. pork hocks
  • 6 stalks lemongrass - cut into 3, smashed, bruised
  • 1 (70 grams) ginger, cut into half
  • 1 onion, peeled
  • 2 tbsp. fish sauce
  • 1 tbsp. shrimp paste
  • 2 tbsp.Quoc Viet "Hue" Style beef flavored Soup base
  • 15 grams rock sugar
  • 6 cups chicken broth
Aromatics:
  • 1 tbsp. annatto seeds
  • 3 tbsp. vegetable oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 stalk lemon grass, minced
Others:
  • Noodle: Either Hai Ca Vang Double Golden fish Brand or Dragon Brand Vietnamese Rice Vermicelli, follow package instructions
  • Purple cabbage
  • Beansprout
  • Chili pepper
  • cilantro
  • Scallion
  • Cha lua
  • Lime
Instructions:
  •  In a pot, parboil the meat for 10 minutes then rinse with running water.
  • Prepare the aromatics. Heat oil, add annatto seeds. Cook for a minute. Add lemon grass, shallot and garlic and sauté for a minute and set aside.
  • In the Instant pot, add beef shank or oxtail and pork hocks, lemon grass, ginger, onion, fish sauce, shrimp paste, beef flavored soup base and rock sugar.
  • Add  chicken broth. Strain aromatics into a pot. Close the lid.
  • Set the Instant Pot on Manual mode, High Pressure for 30 Minutes, 30 mins NPR. 
  • Once cooking is done, release the remaining pressure. Open the lid carefully.
  • Switch to Sauté mode. Discard onion, lemon grass and ginger.
  • Adjust seasoning to taste.
  • Place the cook noodles in a bowl. Add meat and hot broth.
  • Garnish with purple cabbage, bean sprouts, cilantro, scallion, cha lua and lime. You can add chili pepper if you like spicy.
  • Enjoy.
  • Instant Pot Bun Bo Hue (Not spicy)
Notes:
  •  No pork blood. I can't find it at Asian Grocery near by. 
  • There's no Cha lua on my other photo. I  ran out and I don't have banana leaves for wrapping.

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