Instant Pot Bún bò Huế-Hot and Spicy Vietnamese Soup | Instant Pot 压力锅越南顺化牛肉粉, 好比桂林酸辣粉的越南菜

Instant Pot Bún bò Huế-Hot and Spicy Vietnamese Soup | Instant Pot 压力锅越南顺化牛肉粉, 好比桂林酸辣粉的越南菜
♡For more detailed recipes, please click on the down below♡

Welcome to Asian D’lite Kitchen! I’ve been craving something hot and spicy recently. Today I am going to share my version of Bún bò Huế cooked with an instant pot. Bún bò Huế is a very popular Vietnamese soup made with beef bones, commonly served with rice vermicelli, beef along with fresh herbs, lime wedges, banana blossom. The dish is greatly admired for its balance of spicy, salty, and umami flavors I hope you like my version of Instant Pot Bún bò Huế today. Cooking with instant is making my life so much easier. Give it a try at home. Please like, comment, share, and subscribe to my channel! Thank you!

Bún bò Huế
Serves 8-12

Ingredients：
For the broth and meat topping (instant pot 1 hr, or simmer 3 - 4 hours on the stove)
3 -5 pcs beef bone (825 grams)
1 lb boneless beef shank（slice/ cut into chunks for serving）
1 lb pig’s feet
2 Beef tendons (slice around 1cm thick for serving)
¼ pineapple, peeled
1 yellow onion, skin peeled
1 large piece of fresh ginger, skin peeled
4 stalks fresh lemongrass, trimmed off the upper halves
Salt to taste (if you don’t want to use fish sauce or shrimp paste)
10 grams Rock sugar
2 tbs shrimp paste(optional)
For the Sate
4 Tbsp cooking oil
4 cloves garlic, finely chopped (approximately 2 tsp)
3 stalks fresh lemongrass, finely chopped lemongrass (or store-bought frozen)
¼ cup shallots, finely chopped
1 tbs fish sauce
1 tsp sugar
4 Tbs crushed red peppers (optional)
2 tbs dry Bún bò Huế seasoning

Seasoning for one bowl serving:
½ tsp of Fish sauce
1 tsp of Fine shrimp paste
1/8 Lime juice

For the Garnishes
Chopped cilantro
Chopped green onions
Chopped Shallots
Chopped Thai basil
Chopped Perilla
Chopped Culantro
Yellow onions, thinly sliced
Bean sprouts
Lime wedges
Culantro
Banana blossom or green/purple cabbage, thinly sliced (optional)

2 packs thick rice vermicelli Noodles (cook after soup started)
Boil until cooked and cover lid to soak for 5 to 10 minutes, drain and air-dry till serving.
越南顺化牛肉粉
8-10 人份
汤底跟肉：
3 到5 块牛骨头(825 克)
1 磅牛腱子(切薄片或者块上碟)
1 磅猪腿
2 条牛筋（切片1厘米左右）
¼ 个菠萝，切成两块
1 个洋葱去皮
1 块姜去皮
4 条香茅去头
适量盐
10克冰糖
2 大匙嫩滑虾酱

Sate 酱：
4 大匙油
4 瓣蒜
3 条香茅切碎
1 大匙 鱼露
1 小匙糖
２大匙干辣椒面
2 大匙 Bún bò Huế 调料

上碟的调料：
½ 小匙鱼露
½ 小匙 嫩滑虾酱
1/8 青柠檬汁

拌碟菜：（任意选择）
香菜
葱
红葱
泰国罗勒 （九层塔）
紫苏
刺芹
洋葱
豆芽
青柠檬
豆芽
香蕉花

2包桂林米粉

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