Vietnamese Beef Stew with Egg Noodles (Mi Bo Kho) Recipe (with Video)

For the marinade
1. Combine all the ingredients listed.
2. Allow to marinate for at least 30 minutes or overnight.
For the beef shank
1. In a pot over medium high heat, add 2 tbsp of oil and allow to smoke.
2. Add your marinated beef shank.
3. Sauté until meat is no longer pink - approximately 2-3 minutes.
4. Add beef shank into the instant pot.
For the soup
1. Fill the instant pot with water until you reach the “max” line.
2. Add your ginger slices, star anise, and lemongrass stalks.
3. Set the instant pot to high pressure cooker (with sealed valve) for 30 minutes.
4. Allow for natural release.
For the carrots
1. Open the instant pot once pressure valve has lowered.
2. Add your carrot and set to “Saute” mode for 15 minutes.
For the seasoning
1. Once the carrots are tender, season with 1 tbsp chicken powder and 5 tbsp fish sauce.
For serving
1. Serve this hot with french bread, pho noodles, or egg noodles.
2. Garnish with green onions, cilantro, and thin slices of white/red onion.