Super nutritious, totally comforting and tons of lemongrass flavors. Also on the dinner table within an hour? Count me in.
This spicy beef noodle soup is totally fits the bill.
I got the instant pot as one of my early Christmas presents and I’ve been completely obsessed over it. I usually don’t like too many kitchen appliances but this one is definitely a must-buy. It cooks meat in less than an hour and soup in less than 30 minutes? What? This instant pot is life. It saves me so much time preparing dinner on busy days when I had no time babysitting my soup broth on the stove top.
This Vietnamese style spicy beef soup is yum-worthy and cold-weather approved. It’s comforting, nourishing and crazily delicious; you’ll want to have it for breakfast, lunch and dinner.
You’ll love this spicy Vietnamese beef noodle soup because it’s a bowl of comfort, it’s heartwarming, and tons of Asian flavors.
Happy New Year friends! Cheers to a healthier, better 2018.
Instant Pot Spicy Beef Noodle Soup (Bun Bo Hue)
Vietnamese Spicy Beef Noodle soup with tons of Asian spices. Spicy, heartwarming, and comforting.
- 2 lbs beef shank
- 1.5 lbs ox tail
- 1 medium daikon radish (14 oz)
- 3 stalk lemongrass cut into 2 inch pieces
- 2 tablespoons beef broth powder
- 1 tablespoon salt
- 3 tablespoons fish sauce or shrimp paste
- 5 small rock sugar
For the Spicy Soup Paste
- 3 tablespoons minced lemongrass
- 6 tablespoons vegetable oil
- 1 tablespoon each minced garlic and minced shallot
- 1 tablespoon annato oil
- 1 1/2 tablespoons Hue seasoning powder
- 1/2 teaspoon chili flakes (optional)
Noodles and Toppings
- 1 package rice noodles
- 1 small roll Vietnamese ham
Cleaning and Parboil the Meat and bones
In a medium stock pot fill with cold water, add oxtails and bring to a boil.
Discard the water and rinse the bones under cold water. This will ensure a clearer, better broth base.
Preparing the broth in the Instant Pot
Place all ingredients for broth in the instant pot. Fill up the pot to maximum with water.
Set instant pot on stew mode for 25 minutes. Then let it naturally release for 15 minutes. After 15 minutes, quick release to release all the pressure.
Remove the beef shank from the pot. Transfer to a bowl of cold water. Then thinly slice the beef shank.
Making the spicy soup paste
While waiting for the broth, prepare the soup paste. Heat up oil in a medium pan over medium heat. Add in oil, minced garlic, shallot and lemongrass. Saute until the lemongrass, onion and garlic are golden brown.
Reduce heat to low, add in Hue seasoning powder and chili flakes. Turn off heat.
When the broth is done, add in the spicy soup paste to the broth. Taste the both again according to your taste preference.
Prepare the noodles according to package instructions.
Serve noodles soup with beef shanks, Vietnamese ham. Garnish with bean sprouts, basils and lime wedges.
You can also substitute fish sauce with a little bit of shrimp paste.