Bun bo hue (spicy soup) instant pot from Kim Phat

Bun bo hue (spicy soup) instant pot


  • One kilo of a mixture of pork neck bones, beef bones
  • A shank of beef
  • One onion cut in half
  • 1 carrot, peeled and cut in half
  • A rock of sugar or 4 CAS of sugar
  • 4 branches of lemongrass taped with a hammer
  • 4 Tbsp of fish sauce
  • 1 Tbsp of shrimp paste diluted in 1t of boiling water
  • 2 tbsp of salt
  • 1 tbsp of olive oil
  • 1 tbsp of annetto seeds
  • 2 tbsp of sambal oelek
  • Cooked Bun Bo Hue noodles
  • Toppings
  • Vietnamese sausage slices (optional)
  • Cooked blood sausage (optional)
  • Thai basil
  • 1t shredded cabbage or bean sprouts


1- Blanch the bones and shank for 10 min and clean them well in cold water
2- In the PI, put the bones, shank and sugar, lemongrass, fish sauce, water (without residue) of the shrimp paste and salt. Program the IP in pressure mode for 45 minutes. Manually release the pressure at the end of cooking.
3- While cooking, take a pan and heat the olive oil over medium heat. Add the annetto seeds. When the mixture turns red, pour the water into a bowl, removing the seeds
4- Add the sambal oelek
5- Prepare the noodle bowls by adding the garnish
6- Take out the shank and slice
7- Transfer the broth to a saucepan and boil it and pour it into the bowls
8- The broth can be frozen.