Pressure cooker bun bo hue soup recipe

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A spicier Vietnamese beef noodle soup.

When I was young I had trouble eating this soup because it was too spicy. Also there were things in there that were foreign to me: blood jelly or congealed blood. It doesn’t taste bad but just a weird concept to me–I ate it because it was good for me. But I loved this soup as I got older and could handle the spice. I opted not to have the blood in my dish in favour of extra meat. Everyone was more happy.

This soup is a mix of beef and pork bones at the base. Lemongrass provides a fragrant kick and anatto gives that deep rich red colour that complements the spicy element of this soup…if you add the chillis.

Enjoy!

Ingredients

  • 2 beef shanks, sliced
  • 800g oxtail
  • 800g pork hocks
  • 500g brisket
  • 10-12 stalks lemongrass
  • 2 large onions, halved
  • 3 tablespoons salt
  • 2 tablespoons sugar
  • 3-4 tbsp fishsauce
  • 3 tbsp anatto seeds
  • 3 tbsp oil
  • 2 tbsp garlic
  • 2 tbsp red chillies, diced (optional)
  • Round rice noodles (like spaghetti)
  • Mint and Thai basil for garnish
  • 1/2 red cabbage sliced

 

Method

  • Mincing up all of the lemongrass (use a food processor if that is easier)
  • Parboil the beef bones, oxtail, brisket and pork hocks for 10 minutes
  • Prep the aromatics by heating in a small pot, anatto seeds, oil and garlic. After nice and red, set aside
  • Place bones and meat into pressure cooker, fill to cover by 1 inch (but don’t go over the MAX line)
  • Strain aromatics into pot
  • Add fish sauce, salt, sugar, onion and lemongrass
  • Cook on high for 1 hour with natural release
  • During the time of cooking, you can prep you noodles according to packaging and herbs
  • Ladle the broth onto noodles and enjoy
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