Vietnamese Udon (InstaPot)


15 minutes


30 minutes (varies)


45 minutes


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


  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