Vietnamese Beef Stew

1: Combine all ingredients listed under 'for the marinade' and 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.

3: Add your marinated beef shank and sauté until meat is no longer pink (approximately 2-3 minutes).

4: Add beef shank into the 6qt instant pot and fill with water until reaching the 'max' line.

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

6: Set the instant pot to high pressure cooker (with sealed valve) for 40 minutes.

7: Once completed, do a quick release and open the instant pot once the pressure valve has lowered.

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

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

10: If you like your Bo Kho thick, add cornstarch slurry (2 tbsp cornstarch + 2 tbsp water mixed) into the broth when boiling to thicken the stock.

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