Bún Bò Huế *INSTANT POT RECIPE


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23 replies
  1. Moosha Marie
    Moosha Marie says:

    You don't overfill the Instant Pot because it NEEDS steam to create pressure and the steam HAS to have room to develop or you will build up too much pressure……………….. and it won't OVERFLOW when its overfilled, it EXPLODES!!! Do you understand???? You will NOT get away with this forever and when it explodes it is DANGEROUS. It blows the lip OFF IN MILLISECONDS and the contents explode straight UP and then down all over the place as SUPER HEATED liquid burning and scalding everything it touches. We're talking SUPER HEATED scalding BURNS to your face, head, neck, chest, and body. So you do NOT want to be near it. Honestly, these things are NOT to be fooled around with, with such a cavalier attitude. They can and WILL explode. You need to use your brain here. There is a max limit because not ONLY can it explode and burn you, the lid itself can hit your face or head with such force it can be severely damaging. Stop showing such dangerous practices to your audience. SOMEONE is going to get seriously hurt following your example and you DO know what liability is right????? It doesn't MATTER that you TELL them not to do it, you show them they CAN, you encourage it in this video and that sets you up for lawsuits when someone's instant pot explodes on them and they get injured and point the finger at YOU. You WILL be sued.https://www.youtube.com/watch?v=m3CkOunk8fY

    Reply
  2. Jonathan Niccolls
    Jonathan Niccolls says:

    Did I get it right?
    Instant Pot Bún Bò Huế 
    By Quang Tran

    Ingredients:
    5 qts Water
    4 lbs pork bones
    1 clump rock sugar
    1 Pork Flank
    1-1/2 Tbsp. Salt
    7-10 Tbsp. Fish sauce
    1 Onion, quartered
    7 Lemongrass stalks
    1 Ginger Root
    1 Stick of Cinnamon
    2 Tbsp. Chili oil

    Toppings:
    Thinly sliced onion
    Cilantro, chopped
    Green Onion, thinly chopped
    Lime quarters
    Banana blossom
    Bean Sprouts
    Pork balls, halved
    Deep fried Vietnamese Pork Sausage, cut into thin slices.

    Add all ingredients into th IP, set to high, set time to 1hour 30 minutes. While that cooks, make the toppings.

    Soak ricestick noodles in water until softened, then boil them 5-6 minutes.
    Then, rinse under cold water to arrest their cooking.

    Once done, remove ingredients from IP, skin off the fat, add pork balls, chop up the flank, and adjust fish sauce to your taste. Add more if you want.

    In a big soup bowl, add noodles, sliced pork sausage, chopped up flank, pork balls, onion, & bean sprouts. Ladle broth over it all and top with Cilantro, Green Onion, banana blossom, and squeeze of lime.

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