Bánh Canh Giò Heo Instant Pot (Vietnamese Style Udon with Pork Hock and Fried Fish Cake

  • Servings: 6 or more bowls
  • Difficulty: medium
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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)
Additional Toppings (optional)
  • 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)
Garnishes and Noodles
  • 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.


  1. 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.
  2. 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.
  3. 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!

10 Comments on “Bánh Canh Giò Heo Instant Pot (Vietnamese Style Udon with Pork Hocks)”

  1. Is there a substitute if I don’t want to use the Quốc Viet Pork Soup Base and mushroom seasoning?

    • Of course! Just use salt, chicken powder, sugar and season to your taste. I just like it because it’s very tasty, extremely easy and precise to show others how to season, and NO MSG! 🙂

      • Disodium inosinate (an ingredient in that pork soup base) is another word for MSG. It’s the same thing. I just looked it up and wanted to share. Anyway, I’m not sure MSG is the bad guy we think it is. I don’t know enough about it. But I’m sharing for anyone with an MSG allergy (my mom has this).

    • Hi Ha, I add less water or just enough water to cover the ingredients in the initial step mainly to speed up the pressure building time and release time. The IP takes time build pressure from the liquid inside the pot before cook time actually begins. The more liquid you have the longer it will take to build pressure and later on it will take longer to release those pressure. If you are not in a rush you can add all 12 cups in the beginning.

  2. Can I use the Quốc Viet Pork “Hu Tieu” seasoning instead of the Quốc Viet Pork soup seasoning? Australia does not have Quốc Viet but I was able to buy a lot of their seasonings when I was in the US but do not have the regular pork soup one.

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