Bun Bo Hue in Instant Pot

My husband has been asking for bun bo hue for weeks but it's just so hot here that I didn't want to have a broth simmering in the kitchen for over 4 hours.  But after using the instant pot yesterday to make red beans & rice...I decided to give bun bo hue a try in the IP. I have to be honest...I prefer the stove version more ....but I think I haven't gotten the right constituency of the meat being as tender yet. Plus the pot is so small that I didn't use all the protein that I usually used when I am making it on the stove. 

A little 411: 

Bún bò Huế or bún bò is a popular Vietnamese soup containing rice vermicelli (bún) and beef (bò). Huế is a city in central Vietnam associated with the cooking style of the former royal court. The dish is greatly admired for its balance of spicy, sour, salty and sweet flavors and the predominant flavor is that of lemon grass. Compared to phở or bún riêu, the noodles are thicker and more cylindrical. 

This is why it's my favorite Asian soup. I love it for the spicy and the lemongrass flavor and aroma. 

Shopping List: 

3 pounds of chuck roast 

1 pound of pig feet (cut in half) 

1 large onion 

1 piece of ginger (about 3in long) 

6-8 pieces of lemongrass (cut into 3in long...3 whole 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. 

garnish: 

**all of these garnish is optional and is up to preferences:

pork patty

thinly sliced green and red cabbage 

cilantro 

mint leafs

thinly sliced onion 

lime

fresh chili or jalapeño 

man thom (shrimp paste) 

Direction: 

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. 

    Lots of GUNK!! 

Meat is blanch and wash really well. Place into the IP. Next, add the lemongrass, onion, ginger and rock sugar. 

 Add the bun bo hue package 

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 it...I couldn't wait ;) 

Be VERY CAREFUL IF YOU ARE GONNA QUICK RELEASE the STEAM VALVE because it is VERY VERY HOT!! First time it will scare you!! 

ENJOY!! 

Zuppa Toscana Soup

In the FALL I LOVE cooking soup....during the week I usually make at least 3-4 soupy meals.  Its easy and very HEARTY.  Zuppa Toscana is usually my go to soup. Make this soup...your family will love it.

This time I made it a little healthier...I didn't use heavy cream or chicken stock...I used water with chicken powder....this step is OPTIONAL...if you prefer...you can use chicken stock and heavy cream to make it more creamier....

Ingredients:

• 1 pound ground HOT  Italian sausage --de-case
• 4 cups russet baking potatoes (sliced in 2in cube with skin)
• 1 large chopped onion-diced  
• 16 oz sliced mushroom
• 6 cloves garlic,  minced 
• 4 cups chopped kale 
• 4 Tablespoon chicken powder 
• 8 cups water 
• 2 cup half and half
• 1 teaspoon black pepper
• 1 teaspoon Tony Chachere's 
• parmesan cheese, grated for GARNISH

Instructions: 

De-case the sausage and put in a BIG POT.....using 2 wooden spoon ..breaking it apart as it cooks. Once sausage is browned and crumble, remove the crumble sausage with a  slotted spoon and leaving all the grease in the pot. Set aside......Next, saute onion and garlic in sausage grease and then add the cubed potato. Then, add the water, chicken powder, Tony Chachere's, pepper and simmer for about 15 minutes or until potato is tender.  

Once the potato is tender...add the sliced mushroom, cooked sausage and kale into the pot. Next, taking a LID and cover for about 10 minutes.  Then bring to a simmer ...once the KALE is cooked add the 2 cups of half and half and turn the heat to a medium low.

Top with PARMESAN cheese and SERVE HOT ;)

Your FAMILY will love it!!! 

                        Hot sausage ---still in the casing

                 Cooking the sausage--crumbling the sausage 

                             mushroom, sausage, potato 

                             KALE

                         Serve with parmesan cheese 

Bun Rieu

I can eat Bun Rieu every week but my husband is not such a HUGE FAN ...so every chance I get to make it...I would make a HUGE POT and freeze some of the broth so I can have it for the next few days ;) 

INGREDIENTS: 

1 bag of rice vermicelli ( about 10 oz) 

1 gallon water 

1 lb pork tips 

1/4 cup dried shrimp (soak in water so that it can get soft) 

4 roman tomato or 2 regular tomato (sliced) 

1/2 cup sliced green onion (green part) 

4 oz ground pork 

1 small can crab paste (Asian Market--they sale in can or jar...and shrimp or carb flavor) 

1 TBS fish sauce

1 TBS sugar

1 tsp fine shrimp sauce (man tom--shrimp paste--Asian Market) 

4 eggs beaten 

***cooked TOFU (optional) 

Garnish: 

chopped cilantro

basil

green onion

lime

chili sauce

**shrimp paste (man tom) 

DIRECTIONS: 

Cook vermicelli noodle according to package. Then drain and set aside. 

In a large stock pot pour in the gallon water and add in the pork tips (making the pork stock).  If you don't want to make your own stock...you can use ready made stock (chicken or pork--optional) 

Cook stock for about 1 hrs ...remember to skim off all the froth and fat off the top. 

In a mixing bowl combine the ground pork, crab paste, fish sauce, shrimp sauce (man tom), dried shrimp and sugar. COMBINE then add the 4 beaten eggs and MIX in blender.  Pause about 4 times...DON'T over PUREE!!! 

Next pour the ground pork mixture into the boiling pork stock pot. I usually SPOON in the ground meat mixture so that it makes these balls/patty.  Season with more fish sauce and sugar to taste!!!  Right before you turn off the stove...add in your sliced TOMATO and cook tofu. 

Bun Rieu

Everytime  we go to Houston, Texas ...we alway try to stop at this Restaurant called Thien Thanh so that I can have my Bun Rieu Oc...I love bun rieu but MISTER isnt a huge fan of bun rieu because of the man thom (shrimp paste). So I usually make it at home without it and just add it to my individual bowl.  I find that bun rieu is the easiest and one of those quick soup to make that is filled with tons of flavor. I love to eat mines with lots of tofu and VEGGIES (bean sprout, rau mong, lots of basil, cilantro and  mint leaves) 

When the weather is nippy and gloomy outside I usually wipe up a pot. 

INGREDIENTS: 

1 gallon  of pork or chicken stock ( I usually use the baby pork ribs so that I can have some meat in there besides the rieu and tofu) 
1 can of 14 oz of crab meat paste in spices ( we like Lee Brand)
4 eggs, beaten
1 cup of crab meat, either fresh or canned/frozen drained
1 lb of ground pork
1 TBS of fish sauce
1 TBS of sugar
1 large onion--I used a whole one and just throw in the broth (washed and peeled)  1 tsp of ground pepper
1 TBS of of fine shrimp paste..man thom...very salty so be careful 
tomato paste...if u want the red color ...

1/4 C of dried shrimp (soaked in warm water)---optional...I dont add the dry shrimp cuz hubby doesnt like the smell 
8 cloves minced garlic 

4 large ripe tomatoes (quartered)
10 medium sized fried tofu (halved)
1 bunch of green onion--chopped

1 bunch of cilantro...or other asian herbs...I also used mint..and lettuce, bean sprout, rau muong 

1 packet of vermicelli noodles



(I used a food processor to make my crab mixture) 

Cook the vermicelli noodles and set aside. 

At the same time add pork or chicken stock into large pot and bring to boil.

In the meantime, make the crab mixture. Combine ground pork, crab, can of crab meat in spices, shallots, fine shrimp paste, fish sauce, dice garlic,  pepper, and sugar. Add the beaten eggs and mix well. I actually put it all in a food processor and pulse it a few times ...so it can mix and chopped up.  

When the stock comes to a boil, slowly add this crab mixture into stock. Now add the  quartered TOMATOES  and tofu and bring to boil again. Finally, season stock with additional salt or fish sauce. Mix in tomato paste if you  want more of the red color

Add vermicilli noodles to bowl and ladle on the bun rieu.

Garnish with sliced green onion and chopped cilantro...bean sprout..lettuce, mint, and rau muong.

ENJOY!!! 

Crawfish and Corn Bisque

Everytime when we go out to eat and if my kids see crawfish and corn bisque. They each want a bowl for themselves. So I was on a mission to find a recipe.. I made this once and my kids LOVE it!! It's simple and fast. The only problem is the crawfish tail can get pretty expensive so when they are on sale.. I rack up. We can always find use for crawfish tail in our household. Crawfish Monica, crawfish fried rice, crawfish étouffée and the list goes on and on. 

Crawfish and Corn Bisque

Ingredients: 

1 large onion--chopped 

4 stalk of celery--chopped 

1 bell pepper chopped 

1 stick of butter 

1 tsp Onion powder 

1 tsp garlic power 

2 bag of Crawfish tails

2 capful of liquid crawfish boiled 

4 can of cream of potato 

4 can of cream of corn 

1 can whole corn kernel 

1/2 tsp Tony Chachere's 

Cracked black pepper 

1 quartz of half  n half 

In a soup pot mix 1 stick of butter with onion/celery/bell pepper .. Add your onion and garlic powder. 

Once it's translucent pour in all your soups and corn (juice and all) 

Then add in your crawfish boiled 

Cook for about 5-10 minutes then add in your crawfish tails (the entire bag--juice too)  and then the half and half .. Turn heat down to medium low because you do not want the soup to burn. 

Add all Tony and Pepper to taste 

Loaded Bake Potato Soup

INGREDIENTS

• 1 pack  of  bacon, sliced into little pieces
• 1 large onion, peeled and chopped
• 4 cloves garlic, minced 
• 1/3 cup all-purpose flour
• 4 cups heavy cream (you can use half and half or WHOLE MILK) 
• 6 cups of water 
• 8 large russet potatoes, peeled and cubed
• 2 stalk green onions, thinly sliced
• 1 bag of  shredded cheddar cheese
• 1 cup sour cream (extra for garnish) 
• 1 teaspoon of garlic powder
• 2 Tablespoon of chicken powder 
• Freshly ground black pepper, to taste
• 1 teaspoon of Tony Chachere's (you can add salt if you don't have Tony) 

INSTRUCTIONS

• Heat a large dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.saving the bacon fat 
• Cook onion and garlic in the BACON FAT..cook on medium low ..continue to stir because you don't want the garlic to burn. 
• Then pour in your cubed potato and stir for a few minutes. Next add your water and chicken powder, garlic powder. Cook for about 20 minutes until potato is done. I usually cover my pot. 
• Once the potato is cooked ..taking a spoon ..smooch the potato to the side of the pot to make it a little creamy. 
• Next add your milk mixture ( What I did was added my 1/3 cup of flour to my milk and mix...you don't want to add your flour straight to the hot pot) 
• Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in 1/2 of the cheddar cheese,  4 oz sour cream, Tony Chachere's,  pepper, to taste. 

Serve immediately, garnished with green onion, cheese and bacon, if desired