Vietnamese Beef Stew - Bo Kho

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 tablespoons of oil and allow to smoke.

3: Add your marinated beef shank. Sauté until the meat is no longer pink - approximately 2-3 minutes.

4: Transfer the beef shank into the instant pot.

5: Fill the instant pot with water until you reach the 'max' line.

6: Add ginger slices, star anise, and lemongrass stalks.

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

8: Open the instant pot once the pressure valve has lowered.

9: Add your carrot and set to 'Saute' mode for 15 minutes.

10: Once the carrots are tender, season with chicken powder and fish sauce.

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

12: If you prefer your Bo Kho thick, mix in a cornstarch and water slurry to thicken the consistency.