Ingredients

For the marinade:

• 2.5 lb beef shank (cubed into 1" pieces)
• 1/3 bag of Gia Vi Nau Bo Kho (Bo Kho seasoning pack)
• 1 tbsp hoisin sauce
• 1/3 tbsp salt
• 1/3 tbsp sugar
• 1/4 tbsp MSG
• 1 tbsp chicken bouillon
• 4 cloves garlic (minced)
• 1 shallot (minced)
• 3 tbsp tomato paste

For the soup:

• 3 large carrots (cut into thick slices)

• 3 slices of ginger

• 3 stalks of lemongrass (bruised and cut into smaller lengths to fit the pot)

• 5 star anise

• 1 tbsp chicken powder

• 5 tbsp fish sauce

• 2 tbsp oil

• 6 qt Instant Pot

Toppings:

• green onion
• cilantro
• white/red onion
• beansprouts
• basil

Procedure

1. Combine all the ingredients listed under “for the marinade”. Allow to marinate for at least 30 minutes or overnight.

2. In a pot over medium high heat, add 2 tbsp of oil and allow to smoke. Add your marinated beef shank. Sauté until meat is no longer pink - approximately 2-3 minutes. Add beef shank into the instant pot.

3. Fill the instant pot with water until you reach the “max” line. Add your ginger slices, star anise, and lemongrass stalks.

4. Set the instant pot to high pressure cooker (with sealed valve) for 40 minutes. Allow for natural release.

5. Open the instant pot once pressure valve has lowered. Add your carrot and set to “Saute” mode for 15 minutes.

6. Once the carrots are tender, season with 1 tbsp chicken powder and 5 tbsp fish sauce.

7. Serve this hot with french bread, pho noodles, or egg noodles. Garnish with green onions, cilantro, and thin slices of white/red onion.