Pressure Cooker Bun Thang (Hanoi Combo Noodle Soup)
Course: Noodle Soup
Cuisine: Vietnamese
Prep Time: 30 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 1 hourhour15 minutesminutes
Servings: 4-5 servings
Author: Marvellina
Hanoi style rice vermicelli noodle soup that is mild in taste but incredibly satisfying served with chicken, ham, and eggs. Can be made with a pressure cooker or on the stove.
Place the pork neck bones in a large pot. Cover with water and then bring to a boil for 5 minutes. Discard the water and rinse the bones clean with water to remove all the scums
Cooking the chicken and make the broth in Instant Pot pressure cooker:
Pour 1 cup of water into the inner pot. Place a collapsible steamer or trivet in. Arrange the chicken pieces on top
Close the lid and turn steam release valve to seal. Press "pressure cooker" and make sure it's on "high pressure". Set the timer to 10 minutes and wait 10 minutes to release pressure completely
Remove chicken pieces and let them cool down before shredding the meat
Place pork neckbones inside the inner pot that already has some water with some juice collected from cooking the chicken. Pour in more water to cover the bones, about 10-12 cups
Add dried shrimp and onion slices. Cover the lid. Cook on high pressure again for 45 minutes and then wait 10 minutes and release pressure completely
Strain the stock into a clean pot. Discard the solid. Season with seasonings to your taste
Cooking the chicken and make the broth in Instant Pot pressure cooker:
Place the chicken, pork bones, onion slices, and dried shrimp in a pot. Cover with water. Bring to a boil and then lower the heat to let it simmer for about 20 minutes or until the chicken is cooked through. Remove the chicken from the pot and let it cool down before shredding the meat. Continue to simmer the pork bones for 2 hours on the stove
Strain the stock into a clean pot. Discard the solid. Season with seasonings to your taste
Making omelet strips:
Beat the eggs. Lightly oil your non-stick pan. You can probably make about 5-6 thin omelets or more. Cook for about 1 minute or less on the first side and then flip over and cook for few seconds. Remove from the pan and repeat. Stack them up and then roll up into a roll and thinly slice the omelet
Putting everything together:
Portion the noodles shredded chicken meat, julienned ham, and omelet strips in individual serving bowl. Ladle the hot soup over the noodles generously. Garnish with some cilantro leaves, fried shallot crisp and serve with mung bean sprouts, culantro leaves, rau ram or herbs of your choice