Bún Mọc Instant Pot (Vietnamese Pork Paste Noodle Soup)

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

subheading: For 6-quart Instant Pot:

2 lbs of pork bones, washed and parboil for 5 minutes on stove top, rinsed well

1 lb of pork paste, sold at Vietnamese delis or in the frozen section at Asian grocery stores; typically a container is 1 lb

½ cup of dried wood ear mushroom, also known as black fungus mushroom (soaked in water for 10 minutes, rinsed well, coarsely chopped)

1 large onion

1 small daikon (optional to sweeten the broth, peeled and halved)

about 1 tbsp size of rock sugar

6 tbsp of Quoc Viet Pork Soup Base

¼ tsp of ground black pepper

mushroom seasoning and salt to season the broth if needed

subheading: Others and Garnishes:

- 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)

Directions at katiestestkitchen.com

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