Bun Bo Hue Vietnamese Beef Stew

This recipe for Bun Bo Hue is my streamlined shrimp-free version, made in an Instant Pot. It features a beef and pork bone soup flavoured with lots of lemongrass, thick rice noodles, and a Vietnamese sate chili oil.

Bun bo hue in a white bowl, with spoon and chopsticks on the side.

What is bun bo hue?

Bun Bo Hue is a spicy Vietnamese soup noodle dish from the key Hue region of Vietnam.

The dish traditionally consists of thick rice noodles in an aromatic, savoury lemongrass beef and pork bone soup, with sliced beef shank, oxtail, pork knuckles, fermented shrimp paste, and congealed pig blood.

Is bun bo hue spicy?

This base broth is actually non spicy -- information technology's more of a savoury lemongrass soup.

The red layer on the top of the broth comes from the annatto seed oil which also does not accept any spice/heat to information technology.

However, the soup can be customized with the amount of Vietnamese sate chili oil that you lot can add into your bowl.

So no and yep -- Bun Bo Hue may look intimidatingly spicy with its red hued soup broth, but you tin can change the level of spice by calculation or omitting the sate chili oil.

Is information technology the aforementioned as pho?

It's different than pho in that pho broth is flavoured with different aromatics/spices, such as charred onion, ginger and toasted star anise.

Pho also uses flat rice noodles whereas Bun Bo Hue uses round rice noodles, similar to a texture of spaghetti.

It'south also different than Taiwanese Spicy Beefiness Noodle Soup, which uses wheat noodles and a different broth base.

Why this recipe works

Making Bun Bo Hue in an Instant Pot or pressure level cooker cuts down the overall cooking fourth dimension, which can typically take anywhere from 3-4 hours to overnight.

If you have a shell-fish or shrimp allergy, this recipe is perfect for yous since I've omitted the shrimp paste which is traditionally used in this dish.

It's a flavourful noodle soup dish that comes together in 2 hours.

Using annatto seed powder hands colours the Bun Bo Hue broth a vibrant ruby-red/orange colour.

You can set up the annatto seed oil and sate chili oil alee of time.

Ingredients you'll need

Yous can get these ingredients in Asian supermarkets.

At that place are 3 master components in the Bun Bo Hue broth:

lemongrass/beef bone soup (base goop): the foundation of Bun Bo Hue, where the pork and beef bones and meat are cooked over a period of time
annatto seed oil: a brilliant ruby/orange coloured oil that is poured into the lemongrass base soup broth and gives information technology that vibrant hue
Vietnamese sate (sa-te) chili oil: non to exist confused with "satay," this is a Vietnamese-manner chili oil infused with aromatics such equally lemongrass, shallots, and garlic

For the lemongrass base of operations broth

beef/pork bones: marrow, knuckle, oxtail or any combination will work
boneless beef shank: is the leg portion, very sinewy and tough; requires a long period of cooking to get in tender; I use this cutting in Chinese Greenish Onion Pancake Beefiness Rolls
lemongrass: is a long light green/xanthous stalk with a fragrance similar to lemons; it's the base flavour of Bun Bo Hue; cut the lemongrass in one-half and and so apply the back of a knife to bruise it (releases its season/aroma)
onion: halved, adds a niggling sweetness
table salt: adds a savoury flavor to the soup
sugar: balances out the saltiness; I used kokosnoot sugar but you can employ granulated carbohydrate
fish sauce: is a condiment made from salted anchovies and adds a salty umami flavour to the broth, normally used in Vietnamese cooking
chicken goop: adds additional flavour to the broth
water

Annatto seed oil

annatto pulverization: is ground up annatto seed -- it releases a vivid red/orangish/yellow hue and colours the Bun Bo Hue; if y'all tin can't find annatto pulverisation, you can utilise annatto seed and fry the seeds in oil first, before discarding the annatto seed
oil: for frying the annatto pulverisation/seed
shallot: minced, adds flavour and aroma to the oil
garlic: minced, too more flavor to the oil
lemongrass: minced

Vietnamese sate chili oil

oil: for the chili oil; you can employ whatever high fume signal oil such as canola, grapeseed or peanut oil
Thai chilies: fresh chilies add spice and heat to the chili oil
shallot: minced
garlic: minced
lemongrass: minced
fish sauce
salt: I adopt using bounding main salt or kosher common salt
carbohydrate
chili powder: you can use any chili powder that you like; keep in heed that different chili powders take different levels of heat/spice
paprika: adds flavour and a vibrant reddish hue to the chili oil

To serve/garnish:

thick rice noodles: the noodles for Bun Bo Hue are a thick, circular rice noodle, with a texture like to spaghetti rather than the flat rice noodle used in pho; they exercise have a while to melt through (minimum 20 minutes)
cha lua (Vietnamese ham): sliced; a cylindrical steamed pork patty that is commonly found in Vietnamese dishes, such asCold Cutting Banh Mi
congealed pork claret: is traditionally served in Bun Bo Hue and has the texture of a silken tofu; yous tin observe it in Asian supermarkets; you will need to cut it upward and cook information technology prior to serving
assistant bloom: thinly sliced and soaked in acidified water (to preclude oxidization); you tin can substitute with sliced carmine cabbage
bean sprouts: you tin can serve them lightly blanched or raw
mint
basil
Thai chili: optional, for extra heat and spice
lime: or lemon, adds a niggling hit of citrus to balance the savoury flavour

Substitutions

If you can't find round rice noodles, you lot can use spaghetti pasta or a flat rice noodle (used in pho).

It tin can be difficult to discover banana flower, so you tin can substitute with sliced carmine cabbage.

You can omit the pork blood if you're not a fan of it.

Traditionally, fermented shrimp paste is added to the lemongrass broth. I've omitted it, but if you don't have a shellfish allergy, you tin can add together it in.

If you tin can't find annatto seed/powder, you can substitute paprika and turmeric in its place. Note that the colour and flavour will not be the same.

Experience free to add cilantro, rau ram (Vietnamese coriander), perilla leaf, and/or sliced red onions as garnish.

How to go far in an Instant Pot

Make the lemongrass base broth

Rinse and clean the beef/pork bones.

Place the basic into a large pot and encompass with h2o.

Bring the bones upwards to a vigorous eddy for five minutes.

Drain and rinse the scum off the bones nether running water.

Add the par-boiled bones to the Instant Pot liner.

Next, add in the beefiness shank, bruised lemongrass stalks, onion, salt, saccharide, fish sauce and chicken broth.

Superlative with plenty h2o to cover the bones and meat.

Identify the hat on, set the vent to SEAL, and utilize the MEAT office: 50 minutes at HIGH PRESSURE.

Practice a quick release and open the hat.

Remove the basic, aromatics (lemongrass, onion) and beefiness shank.

Remove the meat from the basic, discard lemongrass and onion.

Strain the soup broth through a sieve into a big pot to remove whatsoever impurities.

Proceed the broth warm.

Make the annatto seed oil

In a modest sauce pan or frying pan, heat up 3 tablespoon oil over medium heat.

Add in minced shallot, garlic, lemongrass and sauté for ii minutes, until fragrant.

Add in 1 tablespoon annatto powder and continue to sauté for some other 1-ii minutes.

Remove from estrus.

Stir all of the annatto seed oil into the lemongrass base broth.

Make the Vietnamese sate chili oil

In a small sauce pan, add in oil and heat over medium oestrus.

Add in Thai chilies, minced shallot, garlic, lemongrass and sauté for 2 minutes.

Next, add in chili powder, paprika, fish sauce, salt and sugar.

Go along to melt for another 10 minutes, stirring constantly.

Remove from heat and transfer to a clean glass jar.

Store at room temperature.

How to assemble

Cook the rice noodles according to the package instructions (the thicker round rice noodles will take at least xx minutes).

Drain and rinse the noodles under cold running water.

Portion the noodles into each bowl.

Add together cha lua (Vietnamese ham), sliced beef shank, cubed pork blood (if using) and ladle the hot soup over height.

Garnish with sliced banana blossoms, bean sprouts, mint, basil, and a clasp of lime.

Add together Vietnamese sate chili oil to your taste and bask immediately.

Tips & tricks

If you prefer a finer lemongrass texture (in the Annatto Seed oil/Sate Chili oil), use a small food processor to chop information technology upward.

To make lighter work, make the Annatto Seed Oil and the Vietnamese Sate Chili Oil ahead of fourth dimension.

And to even make this more streamlined, chop up the lemongrass, shallot and garlic for the Vietnamese Sate Chili Oil kickoff and salvage some for the Annatto Seed Oil.

Other recipes you may like

Be sure to check out these recipes:

Instant Pot Beef Pho

Taiwanese Spicy Beef Noodle Soup (Instant Pot)

Instant Pot Turkey Congee

Vietnamese Rice Vermicelli Noodles with Jump Rolls (Bun Cha Gio)

Gỏi Cuốn (Vietnamese Spring Rolls)

Cold Cut Banh Mi (Vietnamese Sandwich)

Let me know if you make this recipe -- tag me on Instagram @siftandsimmer or exit me a comment/rating below!

Bowl of bun bo hue noodle soup with chopsticks on the side.

Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup - Instant Pot)

This recipe for Bun Bo Hue is my streamlined shrimp-costless version, made in an Instant Pot. It features a beef and pork os soup flavoured with lots of lemongrass, thick rice noodles, and a Vietnamese sate chili oil.

Prep Time i hr

Cook Time 50 mins

Total Fourth dimension 1 hour l mins

Grade: Dinner, Main Grade

Cuisine: Asian, Vietnamese

Servings: ten

Calories: 221 kcal

Instant Pot (pressure cooker)

For accurateness and precision in baking recipes, use weight (metric) measurements when available.

Lemongrass Base Soup Broth

2 lbs beef bones
ii lbs pork bones
3 lbs boneless beef shank
8 stalks lemongrass halved and bruised
ane large onion halved
1 Tbsp + ii tsp bounding main salt
2 tablespoon coconut sugar or granulated carbohydrate
two tablespoon fish sauce
4 C chicken goop
plenty water to embrace the meat and bones

Annatto Seed Oil

one tablespoon annatto powder
3 tablespoon vegetable oil
i tablespoon shallot minced
1 tablespoon garlic minced
ii tablespoon lemongrass minced

Vietnamese Sate Chili Oil

⅓ C high smoke-point oil canola, grapeseed or peanut
5 fresh Thai chilies chopped
i medium shallot minced
5 cloves garlic minced
2 stalks lemongrass minced
1 tablespoon fish sauce
½ teaspoon body of water table salt
½ tablespoon granulated sugar
i tablespoon chili powder
1 tablespoon paprika

To serve:

ane pkg stale circular rice noodles cooked, drained & rinsed
1 pkg cha lua (Vietnamese ham) sliced
beef shank (from the lemongrass soup) sliced
pork blood optional, cooked + cubed
1 banana blossom sliced + soaked in h2o & lemon juice
1 pkg bean sprouts lightly blanched
mint
basil
Thai chilies or jalapeno optional
i lime cut into wedges

Cook Style Foreclose your screen from going dark

Make the lemongrass base goop:

Rinse and clean the beef/pork basic.
Identify the bones into a large pot and embrace with h2o.
Bring the basic upward to a vigorous eddy for 5 minutes.
Drain and rinse the scum off the bones under running water.
Add the par-boiled bones to the Instant Pot liner.
Next, add together in the beef shank, bruised lemongrass stalks, onion, salt, sugar, fish sauce and chicken broth.
Acme with enough water to comprehend the bones and meat.
Place the lid on, set the vent to SEAL, and use the MEAT part: l minutes at HIGH PRESSURE.
Practice a quick release and open the hat.
Remove the basic, aromatics (lemongrass, onion) and beef shank.
Remove the meat from the bones, discard lemongrass and onion.
Strain the soup goop through a sieve into a large pot to remove whatsoever impurities.
Keep the goop warm.

Make the annatto seed oil:

In a minor sauce pan or frying pan, heat up 3 tablespoon oil over medium heat.
Add in minced shallot, garlic, lemongrass and sauté for ii minutes, until fragrant.
Add in i tablespoon annatto pulverisation and continue to sauté for another one-2 minutes.
Remove from heat.
Stir all of the annatto seed oil into the lemongrass base goop.

Make the Vietnamese sate chili oil:

In a pocket-size sauce pan, add together in oil and oestrus over medium heat.
Add in Thai chilies, minced shallot, garlic, lemongrass and sauté for 2 minutes.
Side by side, add in chili pulverization, paprika, fish sauce, salt and saccharide.
Continue to cook for some other 10 minutes, stirring constantly.
Remove from heat and transfer to a clean drinking glass jar.
Store at room temperature.

Get together:

Melt the rice noodles according to the bundle instructions (the thicker round rice noodles volition have at to the lowest degree 20 minutes).
Drain and rinse the noodles nether cold running water.
Portion the noodles into each bowl.
Add cha lua (Vietnamese ham), sliced beef shank, cubed pork blood (if using) and ladle the hot soup over top.
Garnish with sliced banana blossoms, edible bean sprouts, mint, basil, and a clasp of lime.
Add Vietnamese sate chili oil to your taste and enjoy immediately.

The nutritional information provided should exist considered as approximate and is not guaranteed. Delight use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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Source: https://www.siftandsimmer.com/bun-bo-hue-spicy-vietnamese-beef-noodle-soup-instant-pot/