3 pounds of chuck roast
1 pound of pig feet (cut in half)
1 large onion–char on the stove or in an oven
1 piece of ginger (about 3in long)–char on stove or in an oven
6-8 pieces of lemongrass (cut into 3in long…3 whole stalk)–to get the most of the lemongrass flavor…bruise the stalk
1 pack bun bo hue seasoning
Other SEASONING that I used:
Rock sugar (1 piece …size of a quarter)
***1 Tablespoon shrimp pasta (man thom) optional
*** 2 Tablespoon FISH SAUCE***If you aren’t using shrimp paste
REMEMBER TO USE ONLY ONE NOT BOTH IN THIS AMOUNT!! If you want to use both then adjust accordingly because the shrimp paste is VERY VERY SALTY!!
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chicken powder
1 teaspoon chili powder
1/2 teaspoon cayenne
1/2 paprika (I like my broth really red in color)
I added the chili powder and cayenne because we LOVE IT SPICY!! You can omit them if you don’t like it super spicy.
**all of these garnish is optional and is up to preferences:
thinly sliced green and red cabbage
thinly sliced onion
fresh chili or jalapeño
man thom (shrimp paste)
Fill a large pot with water and blanch the chuck roast and pig feet. If you are using different types of meat..I highly recommend you blanch all your meats before you cook it in the IP. This takes out all the gunks..it’s different when you cook on stove because you can strain it out during the cooking process but with the IP you can’t open up the lid. Look at all the gunk here in the blanching process.
Once the water start to boil…cook for another few minutes. Next, dump the meat into a colander and wash well before placing in the IP.
Once the meat is blanch and wash really well of all the purity. Place the meat back into the IP. Next, add the lemongrass, onion, ginger and rock sugar.
Add the rest of the seasoning. Then fill with water. JUST ENOUGH TO COVER EVERYTHING. Remember to not pass the MAX LINE!!! I ACTUALLY didn’t fill up to the MAX line because I know the pig feet and chuck roast will render more liquid and I don’t want it to spill over. Spilling over can mess up your IP.
Set timer to “soup” setting then adjust to 80 minutes. Some of my friends that I have talked to program their bun bo hue to 1.5 hrs but I only used chuck roast and had already cubed it into small chunks. Didn’t wanted my meat to be too too tender that it becomes mushy.
After 80 minutes of cooking in the IP. I quick release it and open the IP. Because this was my first time making Bun Bo Hue in my INSTANT POT…I couldn’t wait 😉
Next add the bun (noodle) to a BIG BOWL and any of the veggies (red cabbage, herbs, bean sprouts) and ladle in your broth. I also like to add in pork patty (gio/cha Lua) that I purchase from the ASIAN market. Garnish with thinly sliced onion, chili, and squeeze in some lime or lemon.
Be VERY CAREFUL IF YOU ARE GONNA DO A QUICK RELEASE the STEAM VALVE because it is VERY VERY HOT!! What I usually do is place a kitchen towel over the valve and taking a wooden spoon (standing at a distance) I switch the valve with the wooden spoon. First time it will scare you!! Also make sure no little ones are around or nothing is over the stem valve. When using an instant pot ALWAYS be CAREFUL!!!