Name: Instant Pot Bun Bo Hue Recipe
Yield: makes 4-6 bowls
Ingredients: 1 onion, peeled and havled; 1 shallot, peeled and halved; 350 grams lemongrass, about 6 stalks, cut into 3 inch pieces, lightly smashed; 1 kg beef, I used boneless beef finger rib meat; 1 – 1.5 lbs pork shank; 50 grams rock sugar; fish sauce, to taste; 3 tablespoons whole annatto seeds; 1/2 cup neutral oil, I used grapeseed; 3-4 dried red chili peppers; 2 large shallots, sliced; 1/2 head garlic, minced; 1/4 cup finely chopped lemongrass; 2 teaspoons Korean red pepper powder or red pepper flakes; 2 tablespoons fish sauce; 1 tablespoon shrimp paste; 10 grams rock sugar or sugar; thick vermicelli noodles, about 2 ounces uncooked, per bowl; the cooked beef and pork from the stock, cut into bite sized pieces; Vietnamese ham, sliced, if desired; sliced red onions; a mix of fresh mint, cilantro, Thai basil, sawtooth herb, perilla leaves; lime wedges; sliced banana blossoms, if desired