Bun Bo Hue Instant Pot Recipe for a Spicy Beef Noodle Soup

Bún bò Huế is a spicy beef and pork noodle soup from Huế, central Vietnam, traditionally served with thick rice noodles, fresh herbs, and a savory, lemongrass-scented broth. The Instant Pot speeds up the broth while keeping its layered flavor; this practical version uses accessible ingredients, with options for harder-to-find shrimp paste and Vietnamese chile oil.

Ingredients

2 lb (900 g) beef shank, cut into 2-inch (5 cm) pieces
1 lb (450 g) pork hock, cut into 2-inch (5 cm) pieces
10 cups (2.4 L) water, divided
1 medium yellow onion (about 7 oz/200 g), halved
1 large piece fresh ginger, 3 inches (7.5 cm), halved lengthwise
3 stalks lemongrass (about 6 oz/170 g), trimmed, bruised, and cut into 4-inch (10 cm) lengths
2 tablespoons (30 ml) neutral oil
2 tablespoons (30 ml) annatto seeds
1 tablespoon (15 ml) minced garlic
2 tablespoons (30 ml) minced shallot
1 tablespoon (15 ml) Vietnamese chile oil, or to taste
1 tablespoon (15 ml) fermented shrimp paste (mắm ruốc), or 2 teaspoons (10 ml) Thai shrimp paste diluted in 2 tablespoons (30 ml) warm water
2 tablespoons (30 ml) fish sauce, plus more to taste
1 tablespoon (12 g) granulated sugar
1 teaspoon (5 g) fine salt, plus more to taste
1½ lb (680 g) thick dried rice vermicelli or bún bò Huế noodles
2 cups (120 g) thinly sliced banana blossom, optional
4 cups (120 g) mixed fresh herbs and greens, such as Thai basil, mint, cilantro, and shredded lettuce
4 scallions (about 60 g), thinly sliced
2 limes (about 120 g), cut into wedges
2 cups (200 g) bean sprouts

Instructions

Blanch the meat: Put the beef shank and pork hock in a large pot and cover with about 8 cups (1.9 L) of water. Bring to a boil and cook for 5 minutes. Drain, rinse the meat and pot, and rinse away any foam. This quick blanch helps keep the broth clear.
Char the aromatics: While the meat blanches, heat a dry skillet over medium-high heat. Add the onion and ginger, cut sides down, and cook for 4–6 minutes until well browned in spots. Turn and char the other sides for another 2–3 minutes. Keep an eye on them; the aim is browning, not burning.
Pressure-cook the broth: Put the blanched meat, charred onion and ginger, lemongrass, and 10 cups (2.4 L) fresh water in the Instant Pot. Do not exceed the cooker’s maximum fill line. Lock the lid, set the valve to sealing, and cook on High Pressure for 45 minutes. Let pressure release naturally for 20 minutes, then carefully quick-release any remaining pressure. Remove the meat and check the beef and pork with a food thermometer; USDA FSIS safe minimum temperatures are 145°F (63°C) for whole cuts of beef and pork, followed by a 3-minute rest. If a piece has not reached that temperature, simmer it in the broth until it does. Strain the broth and discard the solids. When cool enough to handle, slice the meat from the bones and cut it into bite-size pieces.
Make the chile-annatto seasoning: In a small saucepan, warm the neutral oil over medium-low heat. Add annatto seeds and cook for 2–3 minutes, stirring, until the oil turns orange-red; do not let the seeds burn. Strain out and discard the seeds. Return the colored oil to the pan, add garlic and shallot, and cook for 1 minute. Stir in the chile oil and shrimp paste and cook for 30 seconds. If the shrimp paste smells strong, that is normal; it mellows when mixed into the broth.
Season the broth: Return the strained broth to the Instant Pot on Sauté or to a large pot on the stove. Stir in the chile-annatto mixture, fish sauce, sugar, and salt. Simmer uncovered for 10 minutes, then taste and adjust with more fish sauce, salt, or chile oil. Keep the broth hot while you prepare the noodles.
Cook the noodles and assemble: Cook the noodles according to the package directions, usually in a separate pot of boiling water, then drain and rinse briefly with warm water. Divide noodles among six large bowls and add the sliced meat. Ladle the hot broth over each portion. Serve with banana blossom, herbs, scallions, bean sprouts, and lime wedges so everyone can add them to taste.

Tips

Use a combination of beef shank and pork hock for the characteristic rich broth. If pork hock is unavailable, use an equal weight of bone-in beef shank; the soup will be less gelatinous and have a more purely beef-forward flavor.
Vietnamese mắm ruốc has a distinctive savory aroma. Thai shrimp paste is a workable substitute, but it can taste saltier and more pungent; start with the smaller amount listed and adjust the finished broth.
Keep the annatto oil at medium-low heat. Burnt annatto seeds turn bitter, so strain them out as soon as the oil is brightly colored. For a milder soup, reduce the chile oil and serve extra at the table.
Cook noodles separately rather than in the broth. They continue absorbing liquid and can make a stored pot cloudy or overly soft.

Serving Suggestions

Serve each bowl piping hot with a plate of herbs, bean sprouts, lime, and sliced chile on the side. Add a squeeze of lime and a handful of greens just before eating; the fresh, crisp toppings balance the rich broth. For a more substantial meal, offer extra noodles and a small dish of chile oil or fish sauce for individual seasoning.

Variations

For a gentler, less spicy broth, omit chile oil while cooking and let diners add it themselves. If you cannot find thick round bún bò Huế noodles, use thick rice vermicelli or another sturdy rice noodle; thin noodles work too, though they give the soup a lighter texture. Banana blossom is traditional in many servings but optional; shredded cabbage or lettuce provides crunch if it is unavailable. Some regional and family versions use different cuts of beef, seasoning levels, or toppings, so adjust the balance to your preference without treating one combination as the only version.

Storage and Reheating

For best texture, store broth and meat separately from noodles and fresh garnishes. Refrigerate leftovers within 2 hours in shallow, covered containers; cooked broth and meat keep for 3–4 days in the refrigerator. Freeze broth and meat for up to 3 months for best quality, then thaw overnight in the refrigerator. Reheat broth and meat on the stove until steaming throughout and at least 165°F (74°C), checking with a food thermometer. Reheat only the portions you plan to eat, and cook fresh noodles for serving; discard noodles or soup left at room temperature for more than 2 hours.

Frequently Asked Questions

Can I cook the noodles in the Instant Pot broth?
It is better to cook them separately. Noodles can release starch into the broth, turn mushy under pressure, and soak up liquid during storage. Follow the package directions in a separate pot, drain, then portion into bowls.

Can I make the broth ahead?
Yes. Cook and strain the broth, then refrigerate it with the meat for up to 3–4 days. Reheat to 165°F (74°C), prepare fresh noodles, and add the herbs and sprouts just before serving.

What if I do not have an Instant Pot?
Use a covered stockpot. After blanching the meat and charring the aromatics, simmer them in fresh water with the lemongrass for about 2½–3 hours, until the meat is tender. Strain, season, and finish as directed. Check the meat’s temperature with a thermometer.

Is shrimp paste essential?
It contributes the deep, savory character associated with the soup, but the recipe still works without it. Leave it out if needed and adjust the fish sauce and salt to taste; the result will be less complex, not identical.

How can I make it less salty?
Use the smaller amount of shrimp paste, begin with 1 teaspoon of salt, and taste after adding fish sauce. If the broth is already too salty, dilute it with a little hot water and rebalance with lime at the table rather than adding more seasoning.

Why blanch the meat first?
Blanching briefly removes surface impurities that can cloud the broth. Rinsing the meat and pot before pressure-cooking gives a cleaner-looking soup without removing the bones and connective tissue that add body.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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