How to Cook Beef Noodle Soup with a Multi-Functional Electric Pressure Cooker: Simple and Delicious for Breakfast

How to cook Beef Noodle Soup using a pressure cooker

• 1

  Prepare and sear the meat

  To eliminate any unpleasant odor from the beef and pig trotters, soak the meat separately in diluted saltwater for 10 minutes. Then, rinse it under clean water 2 – 3 times and let it drain.

  Heat a pan on the stove, add the beef and pig trotters, and set to high heat. Sear the meat for about 5 – 7 minutes until it begins to firm up and slightly golden on the surface, then turn off the heat.

  Note: Make sure to wash the meat thoroughly and soak it in warm water for 5 – 10 minutes, or you can briefly blanch the meat to remove impurities. This way, the broth will be clearer and more flavorful.

  

  

  
• 2

  Braising the meat

  First, add 2.5 liters of water into the pressure cooker, close the lid, and set the “Soup” mode to “More” to heat until the red light switches to “On”.

  Note: During the heating process of the water in the pot, do not close the valve.

  Next, roast the garlic and onion on the stove or bake them in the oven (about 180 degrees Celsius) until they are golden. Then, add the pork hock, roasted garlic, and onion into the pressure cooker, add about 1 tablespoon of salt, 1 tablespoon of rock sugar, stir gently, and then close the lid.

  Continue to set the pot to “Soup” mode with “Less” for about 3 minutes, then open the lid and skim off the white foam. Close the lid again, lock the valve, and braise further in “Soup” mode with “Less”.

  Note: When you see the white button at the valve lock of the pot pop up, turn off the pot immediately. Because if you let it cook longer, the pork hock will become overcooked and soft, losing its chewy texture.

  After turning off the pot and letting the pork leg rest for about 10 minutes, you unlock the valve and open the pot lid, then take the pork leg out and place it in a bowl of cold ice water to keep the meat firm. Next, add the beef into the pot, along with a little water and smashed lemongrass. Close the lid again and cook on the “Soup” setting as before to simmer the meat.

  During the simmering time of 3 – 5 minutes, do not lock the valve as you will open the lid to skim off the foam. Similarly to simmering the pork leg, after skimming off the foam, close the lid, lock the valve, and continue to simmer until the white button pops up.

  However, unlike the pork leg, after the white button pops up, do not take it out; instead, continue to simmer for another 30 minutes (the red button shows L0:33) before turning off the pot.

  Tip:

  • When adding water to the pot, remember not to exceed the maximum water level indicated in the pot to avoid burning or explosion.
  • Additionally, when cooking on the “Soup” setting, you can set a timer or leave it at 00:00 to cook evenly.

  

  

  

  
• 3

  Making annatto oil

  Place a pot on the stove, add about 3 tablespoons of cooking oil and 2 tablespoons of annatto seeds into the pot. Stir well until the annatto seeds start to darken and the skin cracks, then turn off the heat.

  Pour the annatto oil mixture through a strainer to extract the oil.

  

  

  

  
• 4

  Making shrimp paste water

  Using the pot that was used to make annatto oil, pour about 500ml of water into the pot, and add about 2 tablespoons of shrimp paste. Stir to dissolve and cook the shrimp paste over medium heat until the water in the pot boils.

  After the water in the pot boils, lower the heat and let the mixture settle, skimming off the foam. Continue to let the shrimp paste water settle once more and skim off.

  

  
• 5

  Cook the broth

  Remove the meat from the pressure cooker and place it in a bowl of cold ice water along with the pork leg to keep the meat firm.

  Next, slowly pour the clear part of the broth into the pot, only using the clear liquid, avoiding the residue.

  Add more water to the pot, about 2cm from the edge of the pot, and turn the setting to “Sauté” at “More” level. Do not cover the lid and cook for about 5 minutes, skimming off the fat on the surface.

  Season the broth with 2 tablespoons of seasoning powder, 1 tablespoon of sugar, 1/2 teaspoon of salt, and 2 tablespoons of fish sauce, stir well and cook for about 10 minutes.

  Finally, add about 1 – 2 tablespoons of annatto oil to the pot (depending on the richness or lightness of the broth, you can add more annatto oil). Cook for another 5 minutes, and you have completed the broth.

  

  

  

  
• 6

  Completion

  Slice the beef brisket into thin pieces, cut the pork leg into chunks, and arrange the meat in bowls.

  Blanch the noodles in hot water before placing them in the bowls. Prepare some bean sprouts, water spinach, banana flower, and onion as accompaniments.

  Spoon the broth into the prepared noodle bowls and call everyone to enjoy this hot beef noodle soup together!

  

  

  
• 7

  Final Product

  The delicious, hot beef noodle soup comes with a variety of accompanying vegetables. Especially the tender brisket interspersed with crunchy beef tendons, the pork leg is simmered until just right with a chewy skin, served with spicy fish sauce is incredibly tasty.

  The broth is light and fragrant with the distinctive taste of Hue fermented shrimp paste that keeps you craving for more. Enjoying a bowl of flavorful beef noodle soup like this on the weekend is simply the best.