Pressure Cooker Vietnamese Beef Noodle Soup (Nấu bún bò bằng nồi áp suất) Recipe

 

Ingredients

2.5 lb. Beef bone/Pork bone

1 lb. Beef Hind Shank

8 cups Water

1 tsp. Salt

1/4 Onion

Ginger

1/2 tsp. Salt

1 tsp. Sugar

1 tsp. Mushroom Seasoning

2 Tbsp. Annatto Seed Oil

1 Tbsp. minced Garlic

1 Tbsp. chopped Shallots

2 Tbsp. minced Lemongrass

1 1/2 tsp. Bun Bo seasoning powder

Beef Meatballs

Vietnamese Ham

Bean Sprouts

Thai Basil

Jalapeños

Lime wedge

Cilantros

Rice Noodles

Fish Sauce 

Blanch 2.5 lb. Beef Bone/Pork Bone and 1 lb. Hind Shank.  Rinse and set aside. 

Fill pressure cooker with 8 cups water, set to soup mode.  Add in 1 tsp. Salt.  Add in the blanched bones and shank.  Add in 1/4 Onion and a piece of Ginger. 

Bring to a high simmer and skim the broth.  Season the broth, add in 1/2 tsp. Salt, 1 tsp. Sugar and 1 tsp. Mushroom Seasoning. Close the lid and cook for 30 minutes.  After 30 minutes, carefully remove the lid.  Let it continue to simmer on low heat. 

In a pan, add in 2 Tbsp. Annatto Seed Oil.  Add 1 Tbsp. minced Garlic, 1 Tbsp. chopped Shallots.  Add 2 Tbsp. minced Lemongrass.  Add in 1 1/2 tsp. Bun Bo seasoning powder.  Mix on medium heat. Bring the broth to a high simmer.  Add in the mixture.  Add in some Beef meatballs.  Remove the shank and cut into slices.  Cut Vietnamese Ham into slices. Place on a plate.  Prepare a plate with garnishes (Bean Sprouts, Thai Basil, Jalapeños and Lime wedge). Boil some Rice Noodles.  

Prepare the bowl.  Add in Rice Noodles, Meat, Broth soup with meatballs and add garnishes. Enjoy!