Bún Bò Huế Instant Pot (Vietnamese Spicy Beef Noodle Soup)

katiestestkitchen.com

Thuy Nguyen

subheading: For Broth for 8-quart:

2 lbs of beef shanks

8 pork hocks or pork feet

1 lb of blood cake (optional, submerged and boiled for 15 minutes, cut to 1 inch cubes once cooled, set aside)

1 Vietnamese Ham (Cha Lua, sliced)

½ to 1 pineapple (peeled and cut to

1 white or yellow onion

3 stalks of lemongrass (use ⅔ bottom pieces, cut to 3 inches length)

1 tbsp of Shrimp Sauce (mam tom)

7 tbsp Quốc Việt Bun Bo Huế Soup Base

¼ cup rock sugar (or 2 thumb-sized pieces)

subheading: For Color:

2 tbsp of finely minced lemongrass (about 1 stalk)

1 table tablespoon minced garlic

¼ cup of cooking oil

2 tbsp Bun Bo Hue premixed spice package

subheading: Garnishes and Noodle:

2 bags of large rice noodle labeled for Bún Bò (cooked according to package instructions)

chopped onion and cilantro

1 white onion (thinly sliced)

banana blossom (thinly sliced leaves and submerged in salt water to prevent it from turning brown)

1 cabbage (can use half green and half Purple, thinly sliced)

Herbs (basil, mint, Vietnamese Corriander)

sate

sliced jalapeño pepper

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