VIETNAMESE CILANTRO SEED RECIPES

Steps:

• Place the beef bones in a 9-quart (or larger) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, reduce heat, and simmer for about 2 hours.
• Meanwhile, preheat broiler. Put onions and unpeeled ginger on a foil-lined, 10x15-inch roasting pan. Broil 4 to 5 inches from heat until onion and ginger are charred, 10 to 15 minutes. Cool slightly. Chop onions. Peel and slice ginger.
• Skim fat from surface of broth, and add oxtail, daikon, and charred onions. Tie anise, cinnamon stick, cloves, peppercorns and charred ginger in a square of cheesecloth; add to broth. Stir in sugar, fish sauce, and remaining 2 tsp. salt. Simmer over medium-low heat at least 4 hours (the longer, the better). Strain broth. Discard spices and bones. Reserve meat from bones for other uses, if desired. Taste broth and add additional salt as needed. Chill overnight.
• Skim fat from top of chilled broth. Bring broth to a boil; reduce heat and keep hot until ready to serve.
• Cook rice noodles in boiling water according to package directions until soft, but not mushy. Cut sirloin into paper-thin slices. 
• Divide noodles among bowls (1 1/2 cups per bowl). Top each with a few raw sirloin slices. Ladle boiling broth into bowls to cook beef and cover noodles.

Steps:

• Add all ingredients except the Toppings to the Instant Pot, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 50 minutes.
• When the time is up, let the pressure naturally release for 20 minutes, then quick-release the remaining pressure.
• Remove pork hock, slice any remaining meat from the bone and return to the pot.
• Serve warm topped with cilantro and tomatoes alongside cornbread or biscuits.