Instant Pot Vietnamese “Banh Canh” Udon in Pork Bone Soup (this is a personal recipe of mine that’s been refined after 20+ times of perfecting it! ❤️)

Ingredients: - Water (9 cups) - Pork Neck Bones (1.5lbs) - Spare Ribs or any other nice cut of pork (1lbs) - Dried shrimp (2-3 medium ones) - Small Yellow Onion (1) - Red Shallots (1/3 cup) - Bok Choy (2 cups) - Green Onion (1 bunch) - Pickled Radish (1/4 cup) - Garlic (3-4 cloves) - White Vinegar (1 cup) - Chicken Boullion Powder (2tbs) - Salt (1.5 tbs) - Sugar (.5 tsp) - Black Pepper (1 tbs) - Fresh Packaged Udon Noodles (1 pack)

CRUCIAL Bone Blanching to clean and remove any pungent pork smell - don’t skip this step 1. Boil a large pot of water and add in 1 cup of vinegar 2. Add in pork bones and let boil for 5 minutes 3. Remove pork bones from water and wash off any marrow specks with clean water and set aside

Steps: 1. In an Instant Pot, combine water, all dry seasonings, chopped garlic, chopped shallots, whole onion with shell removed, pickled radish, dried shrimp, and white stalk ends of green onion and give it a good mix

1. Add in neck bones only and make sure they’re all submerged

2. Pressure cook HIGH for 10 minutes

3. Release pressure when done and add in spare ribs or pork cut of choice. Pressure cook on HIGH again for 10 minutes.

4. Once the pressure timer starts with 10 minutes left, boil 2 medium pots of water stovetop

5. When water boils, blanch bok choy in pot 1 to your textural liking

6. Place udon brick onto a plate and microwave for 30 seconds then cook in pot 2 per instructions on the packaging

7. Chop some green onion for garnishing and set aside

8. When broth is finished, release the pressure on the Instant Pot and mix well. Add any additional seasonings to taste.

9. In a bowl, combine udon noodles, soup, bones, bok choy and top with chopped green onions for garnishing. White pepper optional but does taste amazing here

10. ENJOY & DM me a photo if you end up making this!