– rice noodles (boiled to soften, drained, flush with cold water, and squeezed excess water)
– 1 roll of Vietnamese Ham or Cha Lua, sliced
– chopped onion and cilantro,
– lime wedges
– sliced fresh pepper
– Vietnamese coriander leave (Rau Ram)
– shrimp paste (optional)
1. Add pork bones, daikon, onion, pork soup base, rock sugar along with 6 cups of water. Use boiling water to speed up pressure building time. Close lid, make sure knob is on Sealing, select Manual/Pressure Cook, High Pressure, 20 minutes. 15-30 minutes NPR.
2. Pour pork paste into a mixing bowl, add chopped wood ear mushroom, and sprinkle evenly with about 1/4 tsp of ground black pepper. Mix ingredients well and set aside.
3. Once the cook time is up, quick release after 15-30 minutes of NPR. Open lid and cancel Keep Warm, switch to Saute mode, adjust to Normal heat. Remove and discard onion and daikon. You can also remove the pork bones or leave it in the pot. Add about 6 more cups of boiling water (total 12 cups of water). Bring broth to a boil again. Use a coffee spoon (tbsp size) to scoop and gently drop the pork paste into the boiling broth. Dip the spon in a bowl of cold water in between to reduce stickiness. Once the pork paste float to the top, they are cooked! Taste the broth and season to your taste by adding more sugar, soup base or salt if needed.
4. To serve, add cooked rice noodles to a large bowl, ladle boiling broth and pork paste on top. Add sliced Vietnamese Ham to the bowl and garnish with chopped onion and cilantro. Serve with Vietnamese coriander, lime wedges and sliced pepper. Shrimp paste can be served on the side as well.
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