https://www.copymethat.com/r/aEPTqEB2v/banh-canh-gio-heo-instant-pot-vietnamese/
18732055
IFlnX7H
aEPTqEB2v
2024-07-03 23:41:02
Bánh Canh Giò Heo Instant Pot (Vietnamese Style Udon with Pork Hock and Fried Fish Cake)
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Ingredients
- subheading: Broth for 6-quart IP:
- 2 to 3 lbs of pork hocks (parboiled on stove top for 5 minutes, rinsed well)
- 1 Daikon (peeled and cut into large chunks)
- 3 carrots (peeled and cut round about ½ inch thick)
- 1 onion
- 1 to 2 pieces of thumb-sized rock sugar
- 6 tbsp of Quốc Viet Pork Soup Base
- mushroom seasoning (to taste)
- subheading: Toppings:
- 1 can of straw mushrooms (washed and placed in broth pot before serving)
- Air Fry Fish Cake (1 container of fish paste, optional to add finely chopped green onion, form large round shape of about 1 inch thick, rub cooking oil on both sides, Air Fry for 8 to 10 minutes at 400 F, flip half way, sliced when cooled)
- Garnishments and Noodle
- - chopped onion and cilantro
- - raw fish sauve with fresh chilli
- - fried shallot
- - ground pepper
- - Large Banh Canh/Udon Noodle (Cook according to package instruction) or make your own!
Steps
Directions at katiestestkitchen.com
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