Vietnamese Udon (InstaPot)

Prep

15 minutes

Cook

30 minutes (varies)

Total

45 minutes

INGREDIENTS

2lbs pork bones

2lbs of pork belly (cut into small pieces)

Image result for pork belly cut

1 medium onion

3 tablespoons fish sauce (3 crabs is my favorite) 

8 cups of water

Image result for banh canh noodles

Bok Choy

INSTRUCTIONS

  1. Broth: Place pork bones and pork belly in a large pot of water. Bring it to a boil. Once the water boils, discard GRIMMY water and rinse the meat under cold water.

  2. Broth: place clean bones, onion into the instant pot. Close lid and set the pot to “soup/broth” setting for 30 minutes. Once time’s up, quickly release the pressure. Remove bones, onion and discard.

    Add 6 more cups of water to the pot. Season the broth with fish sauce, shrimp paste, salt, tamarind powder.

  3. Udon Noodles:
    1. EASY VERSION: put the package of noodles into the insta pot (1/4 package per person), b
    2. HARD VERSION: boil the noodles separately
  4. Separate into separate bowls
  5. GARNISH: with green onions
    1. EXTRA: you can sauteed green onions and garlic with 2 tablespoon of olive oil until crunchy