Instant Pot Spicy Beef Noodle Soup

Ingredients

Broth Ingredients

2 lbs beef shank

1.5 lbs ox tail

1 medium daikon radish (14 oz)

3 stalk lemongrass cut into 2 inch pieces

2 tablespoons beef broth powder

1 tablespoon salt

3 tablespoons fish sauce or shrimp paste

5 small rock sugar

For the Spicy Soup Paste

3 tablespoons minced lemongrass

6 tablespoons vegetable oil

1 tablespoon each minced garlic and minced shallot

1 tablespoon annato oil

1 1/2 tablespoons Hue seasoning powder

1/2 teaspoon chili flakes (optional)

Noodles and Toppings

1 package rice noodles

1 small roll Vietnamese ham

Preparation

Cleaning and Parboil the Meat and bones

In a medium stock pot fill with cold water, add oxtails and bring to a boil.

Discard the water and rinse the bones under cold water. This will ensure a clearer, better broth base.

Preparing the broth in the Instant Pot

Place all ingredients for broth in the instant pot. Fill up the pot to maximum with water.

Set instant pot on stew mode for 25 minutes. Then let it naturally release for 15 minutes. After 15 minutes, quick release to release all the pressure.

Remove the beef shank from the pot. Transfer to a bowl of cold water. Then thinly slice the beef shank.

Making the spicy soup paste

While waiting for the broth, prepare the soup paste. Heat up oil in a medium pan over medium heat. Add in oil, minced garlic, shallot and lemongrass. Saute until the lemongrass, onion and garlic are golden brown.

Reduce heat to low, add in Hue seasoning powder and chili flakes. Turn off heat.

When the broth is done, add in the spicy soup paste to the broth. Taste the both again according to your taste preference.

Prepare the noodles according to package instructions.

Serve noodles soup with beef shanks, Vietnamese ham. Garnish with bean sprouts, basils and lime wedges.