Imperial Big Spicy Beef Instant Noodle
Bun Bo Hue is my husband's absolute favorite noodle soup and Vietnamese dish. I don't really know why I even bother asking him if he's craving anything or wants me to cook anything for him because I already know the answer – Bun Bo Hue. This is a Spicy Beef Noodle soup will blow your mind if you haven't had it before and having you say what Pho? People refer to it asBun Bomb Hue for a reason. It is the bomb.com! The broth is light and hearty at the same time. It's a little deceiving in the name translated b un to vermicelli andbo to beef because the broth is actually made primarily from pork bones. Actually, this dish is made of pork bones, pork hock, pork blood, and pork ham! The only beef that is in this dish is the beef shank. Strange isn't it?
After the Tay Son Rebellion in 1802, the Nguyen Dynasty came to power. They unified Vietnam after conquering the leaders of the north to establish the imperial city of Hue. This was the perfect location as it was in the middle of Vietnam between Hanoi in the north, and Ho Chi Minh city in the south. The emperors were normally served 50 course meals made by different chefs who scurried around restlessly. This is where all the new dishes and creative recipes came to life! Can you even imagine eating that much food in some sitting?! Fun fact: The majority of Vietnamese food (nearly two-thirds) originated from Hue.
This dish is delicious with all the different components combined together in one bowl with a variety of veggies and herbs. The veggies can be interchanged and optional. If you have a mandolin it makes life a little easier. What I love so much about this dish is that it can be customized to your liking! The noodles for this dish are also the extra large rice noodles which are extra slippery and slurpilicious. In my family we don't always eat all the different components to this dish so we tend to add more beef slices and exclude the pork blood or sometimes even the pork hock. Sometimes I add in some oxtail because I just love oxtail! For the purpose of the this recipe, I have made it with the components and instructions for each item. I must say this was my first attempt at the pork blood and I wasn't happy with the results! I have learned that the key to a smooth and tasty pork blood is to cook it in low temperatures for a long period of time. (Note: DO NOT let the water boil!) As for theCha Hue, this is store bought but can any Vietnamese ham will suffice.
This recipe is good on it's own without the Quoc Viet Seasoning! I like to use it to give an extra BBH OOomph to the dish. We have all the "from scratch" components here already so you can omit it. The only thing that is missing is the annatto seeds to make a red oil for this dish, I omitted this because the Quoc Viet Seasoning already adds a beautiful red color. I prefer not to use too much of the Quoc Viet Seasoning because I personally feels it makes the broth TOO oily and red.
Although this recipe is much faster in the InstapotPot than stove top it does require time to cook and assemble together all the components. I use to cook the broth stove up for up to 14 hours but with the InstantPot process I have been able to reduce that down greatly and spend my time doing other things with my family.
InstantPot Vietnamese Spicy Beef Noodle Soup (Bun Bo Hue)
Total time
- 1.5lb Beef Shank
- 2lbs Pork Bones
- 1 container of Raw Pork Blood
- 1.5lbs Pork Hock
- 2 Onions
- 5 stalks of lemongrass
- Quoc Viet BBH seasoning
- 1 thumb size of rock sugar
- Salt
- 1 /4 fresh pineapple
- 1 Cabbage (Regular/Purple/or both)
- 1 Bundle of Mint
- 1 Banana blossom
- Scallions
- Cilantro
- Bean sprouts
- Lime
- Extra Large vermicelli
- 1 Tbsp Vinegar
- Cha Hue (Vietnamese Ham)
- Shrimp paste
- Soak vermicelli in water and set aside.
- In the InstantPot, turn on Saute mode to parboil beef shank and pork bones with approximately 2L water and 1tbsp of salt. This will take about 20 minutes to bring up to a boil. Let it boil for 10 minutes. Clean and rinse beef shank, pork bones, and pot in the sink and turn everything back to InstantPot.
- As we are parboiling these in the InstantPot take a medium pot to parboil the pork hock with some water and salt. Rinse and clean. Return to pot and simmer pork hock until fork tender. This will take about 30 minutes. When it is cooked, submerge pork hock in cold water to prevent browning of the skin.
- Also at the same time we can take out a small saucepan that will fit the pork blood. Cut the pork blood into 1-1.5 in slices. We will cut them into cubes when they are cooked but this will expedite the cooking process. Bring about a cup of water and pinch of salt to a boil, reduce heat to low. (Note: Some stoves have smaller and larger flames/burners, use the smallest!!) Drop in the pork blood slices gently. Cook on low until cooked all the way through. Again if the water boils , the pork blood will also have bubbles and will not be smooth. This took me almost 40 minutes on its on so set it and forget it. Every stove is different. Once it is cooked, submerge in cold water to cool. Once the pork blood is cool enough to handle, slice into cubes. Store pork blood in a container submerged in water until ready to eat.
- Lemongrass: Cut lemongrass into 6 inch pieces. Remove outer older layers, tips, and bottoms of lemon grass. Wash and clean lemongrass. Then bruise lemongrass by placing your knife on top of the lemongrass on its side, and using your hand to pound on it. Please see image. Tie all the lemongrass together with twine if available.
- Once we have returned the beef shank and pork bones to the InstantPot. Add in lemongrass, 1 large onion, ¼ fresh pineapple, 4 Tbsp Quoc Viet Seasoning, a thumb of rock sugar, and 2Tbsp salt. Fill pot with water until the max line. Close and set InstantPot to manual high pressure 30 minutes. Quick Release. Remove beef shank and submerge in water to prevent the darkening of color. Set Instantpot for another 15 minutes.
- Thinly slice beef shank and set aside.
- Once broth is done, discard lemongrass, pineapple, onion, and bones. Add water until it's at the max line again (6 quarts) and adjust to taste with salt. (Everyone eats differently, my family eats very low sodium so you may need to add a lot more than I do)
- Boil vermicelli.
- Thinly slice scallions, cilantro, and onions.
- Clean cabbage and remove outer later. Use a mandolin vegetable slicer to quickly slice cabbage very thinly. If you don't have a mandolin just use your savvy knife skills to do this.
- Grab a medium mixing bowl and fill with water and about 1tbsp of vinegar. Cut the bottom of the blossom and remove inedible nodes between each petal. Cut into thin slices for the first half of the blossom until you've reach the nodes. Then peel off all the remaining leaves, roll the petals vertically to create a cigar shape and thinly slice. As we cut the banana blossom put the slices into the vinegar water mixture to prevent oxidation and browning of the petals.
- You can assemble a veggie plate with all these components separately or make it easier for your guests to mix together the cabbage, banana blossom, beans sprouts and mint.
- To assemble the bowl, add noodles, beef shank slices, pork hock, pork blood, ham and pour broth over. Garnish with fresh scallions, cilantro, and thinly sliced onions.
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