Bánh Canh Giò Heo Instant Pot (Vietnamese Style Udon with Pork Hock and Fried Fish Cake
Author: Katie Le | Katie’s Test Kitchen
Broth for 6-quart IP or larger:
- 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 1/2 inch thick)
- 1 onion
- 1 tbsp size of rock sugar
- 6 tbsp of Quốc Viet Pork Soup Base
- mushroom seasoning(to taste)
- 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)
- chopped onion and cilantro
- raw fish sauce with fresh chili
- fried shallot
- ground pepper
- 2-3 packages of fresh Banh Canh noodles (aka Tapioca Noodles, can be found on in the frozen section at most Asian stores) – Cook according to package instructions.
- Add to inner pot: parboiled pork hocks, daikon, carrot, onion, rock sugar, and 6 tbsp of Quốc Viet Pork Soup Base. Pour about 6 cups of boiling water (using boiling water will speed up pressure building time). Select Manual/Pressure Cook, High Pressure, 8 minutes. 15 minutes NPR.
- Once cook time is up wait an additional 15 minutes for the IP to release pressure on its own, then QR. Open lid to remove daikon and carrot, set aside. Discard onion. Pour 6 more cups of boiling water (about 12 cups of water total). Switch to Saute mode and bring broth to a boil. Season to taste with mushroom seasoning (I added about 1 tbsp) and/or sugar. Lastly, add straw mushrooms.
- To serve, place cooked noodle in a large bowl along with sliced fried fish cake and carrot/daikon. Ladle boiling broth on top. Garnish with chopped onion and cilantro, fried shallot and ground pepper. Serve with a side of raw fish sauce and fresh chili, great for dipping the hocks! Enjoy!