Instant Pot Sourdough Vietnamese Pork Shoulder Bánh Mì Bowls

Name: Instant Pot Sourdough Vietnamese Pork Shoulder Bánh Mì Bowls
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 3 lb (1.4 kg) pork shoulder, bone-in or boneless, trimmed of excess fat, cut into 3-inch (7.5 cm) chunks; 3 tbsp (45 ml) Vietnamese fish sauce; 3 whole whole star anise; 1 whole cinnamon stick, about 3 inches (7.5 cm) long; 3 medium (90 g) shallots, peeled and halved lengthwise; 4 cloves (20 g) garlic cloves, smashed; 1 tbsp (12 g) fresh ginger, minced; 2 tbsp (30 ml) soy sauce; 1 cup (240 ml) chicken or pork broth; 6 oz (170 g) daikon radish, cut into thin matchsticks (julienned); 2 medium (120 g) carrots, cut into thin matchsticks (julienned); ⅓ cup (80 ml) rice vinegar; 1 tbsp (15 g) kosher salt; 1½ tbsp (19 g) granulated sugar; 6 oz (170 g) sourdough bread, preferably day-old, cut into 1-inch (2.5 cm) cubes; 2 tbsp (30 ml) neutral oil (vegetable or canola); ½ cup (25 g) fresh cilantro leaves and tender stems, loosely packed; 2 whole (30 g) scallions, sliced thin on the bias; 1 whole (50 g) lime, cut into wedges; ⅓ cup (80 ml) mayonnaise, mixed with 1 tsp sriracha if desired (optional); ½ tsp (1 g) freshly ground black pepper

From the MyKitchenBank Kitchen

Tender, aromatic pork shoulder braised in the Instant Pot with Vietnamese spices, served over crispy sourdough croutons and fresh vegetables, creating a deconstructed bánh mì bowl. The pork is infused with star anise, cinnamon, and fish sauce, then finished with a pickled daikon and carrot slaw and vibrant cilantro. This is comfort food with authentic Vietnamese character—ready in about an hour from start to table.

Prep: 25 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 25 min
Makes: 4 bowls with about 6 ounces pork per serving

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Ingredients

4 servings

For the pork braise
3 lb (1.4 kg) pork shoulder, bone-in or boneless, trimmed of excess fat, cut into 3-inch (7.5 cm) chunks
3 tbsp (45 ml) Vietnamese fish sauce
3 whole whole star anise
1 whole cinnamon stick, about 3 inches (7.5 cm) long
3 medium (90 g) shallots, peeled and halved lengthwise
4 cloves (20 g) garlic cloves, smashed
1 tbsp (12 g) fresh ginger, minced
2 tbsp (30 ml) soy sauce
1 cup (240 ml) chicken or pork broth
For the pickled vegetables
6 oz (170 g) daikon radish, cut into thin matchsticks (julienned)
2 medium (120 g) carrots, cut into thin matchsticks (julienned)
⅓ cup (80 ml) rice vinegar
1 tbsp (15 g) kosher salt
1½ tbsp (19 g) granulated sugar
For serving
6 oz (170 g) sourdough bread, preferably day-old, cut into 1-inch (2.5 cm) cubes
2 tbsp (30 ml) neutral oil (vegetable or canola)
½ cup (25 g) fresh cilantro leaves and tender stems, loosely packed
2 whole (30 g) scallions, sliced thin on the bias
1 whole (50 g) lime, cut into wedges
⅓ cup (80 ml) mayonnaise, mixed with 1 tsp sriracha if desired (optional)
For the pork braise
½ tsp (1 g) freshly ground black pepper

Equipment (6)

6-quart (5.7 L) Instant Pot or similar pressure cooker
Cutting board
Sharp knife
Small bowls for pickling brine and cilantro garnish
Measuring spoons and cups
Instant-read thermometer

Steps

Before you start

Trim excess fat from the pork shoulder, leaving a thin cap for flavor
If using frozen pork, allow time to thaw in the refrigerator
Have all aromatics prepped and within reach before building the pot
Prepare the pickling brine for daikon and carrots while pork cooks

1
Prepare the pickling brine
- In a small bowl, whisk together rice vinegar, kosher salt, and sugar.
- Stir until salt and sugar fully dissolve.
- Add julienned daikon and carrots, toss to coat evenly, and set aside to pickle while you cook the pork.
- The vegetables will soften and develop a subtle tang.
- You can prepare this up to 30 minutes ahead.
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Tip: Use a mandoline to slice the daikon and carrots super thin for authentic bánh mì texture.
2
Sauté pork and aromatics
- Set the Instant Pot to the sauté setting (medium-high heat).
- Once hot, add about 1 tbsp of the oil and sear the pork shoulder chunks in batches—do not crowd the pot—until all sides are browned and caramelized, 8–10 minutes total.
- Remove the pork and set aside.
- In the same pot, sauté the shallot halves, garlic, and ginger for 2 minutes until fragrant.
- Deglaze with 2 tbsp of the broth, scraping up any browned bits.
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Ready when: Pork is deeply browned on all sides; aromatics are fragrant and beginning to soften.
Tip: Dry the pork pieces thoroughly on paper towels before searing—excess moisture prevents browning and wastes time.
3
Build the braise liquid
- Return the seared pork to the pot.
- Add the remaining chicken broth (about ¾ cup / 180 ml), fish sauce, soy sauce, and black pepper.
- Nestle the star anise, cinnamon stick, and any remaining aromatics into the liquid.
- Stir gently to combine without breaking up the spices.
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Tip: Avoid over-stirring once the pork is in the pot; gentle handling keeps the meat intact.
4
Pressure cook the pork
- Close the Instant Pot lid, set the valve to 'sealing,' and cook on high pressure for 35 minutes.
- The pressure will take about 5 minutes to build.
- While the pork cooks, you can prepare the sourdough croutons and other garnishes.
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Tip: Do not manually release pressure immediately—allow natural release for 10 minutes, then quick-release any remaining pressure.
5
Make sourdough croutons
- While the pork cooks, heat 2 tbsp oil in a large skillet over medium-high heat.
- Add the sourdough bread cubes and toss frequently for 6–8 minutes until golden brown and crispy on all sides.
- Season lightly with salt and black pepper.
- Transfer to a paper towel to drain.
- The croutons should be crunchy outside and still slightly tender within.
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Ready when: Bread cubes are golden brown and crispy on the outside; toasted aroma is present.
Tip: Use day-old sourdough rather than fresh bread—it has less moisture and crisps up faster without becoming rock-hard.
6
Natural release and quick release
- Once the cooking time is complete, turn off the Instant Pot and allow the pressure to release naturally for 10 minutes (you'll notice the float valve settling down).
- Then carefully move the valve to 'venting' to quick-release any remaining steam.
- Slowly remove the lid, tilting it away from you.
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Ready when: Float valve has dropped; no steam escapes when valve is opened.
Tip: Never force the lid open if it's still sealed—pressure remains inside and can cause serious burns.
7
Finish the pork braise
- Once the lid is safely removed, use a slotted spoon to remove the pork chunks and place them in a bowl.
- Strain the braising liquid through a fine-mesh sieve into a small pot, discarding the solids.
- Return the pot to the stove over medium heat and simmer the liquid for 3–4 minutes to reduce slightly and concentrate flavor.
- Pour about ¾ cup of this reduced braising liquid back over the pork.
- Taste and adjust seasoning with fish sauce or soy sauce as needed.
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Ready when: Liquid is fragrant and slightly thickened; pork is fork-tender and shreds easily when pressed.
Tip: Reserve any extra braising liquid as a sauce—it's delicious drizzled over the finished bowls.
8
Assemble the bowls
- Divide the sourdough croutons among four bowls, creating a base layer.
- Top each with a generous portion of the braised pork (about 6 oz / 170 g per bowl) and drizzle with some of the reserved braising liquid.
- Drain the pickled daikon and carrots and arrange them on top of the pork.
- Scatter fresh cilantro and sliced scallions over each bowl.
- Serve immediately with a lime wedge and optional sriracha mayo on the side.
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Tip: Assemble bowls just before serving to keep the sourdough croutons crispy; if made ahead, they'll soften from the braising liquid.

Good to know

Tips

The Instant Pot makes this dish significantly faster than stovetop braising (about 45 minutes vs. 3+ hours), while maintaining authentic Vietnamese flavors—a fusion with real merit.
Serve extra pickled vegetables and lime wedges on the side; the acidity and crunch are integral to balancing the rich, aromatic pork.
If you have access to Vietnamese chili paste (tuong ot tương), drizzle a small spoonful into the braising liquid for extra complexity.
For a lighter version, skip the mayonnaise and serve the bowl with a drizzle of infused oil mixed with garlic and chili.

Make ahead

The pork can be cooked up to 2 days ahead and reheated gently in the Instant Pot on the sauté setting with a splash of broth. The pickled vegetables can be made up to 3 days ahead and stored in the refrigerator. The sourdough croutons are best made fresh but can be stored in an airtight container for up to 2 days and briefly re-crisped in a 350°F (175°C) oven for 3 minutes.

Storage & reheating

Refrigerate cooked pork and braising liquid together in an airtight container for up to 4 days. Store pickled vegetables in the pickling liquid in an airtight container for up to 1 week. Keep sourdough croutons in an airtight container at room temperature for up to 2 days. Reheat the pork gently in a saucepan over medium-low heat with a splash of broth; do not microwave, as it can dry out the meat. Assembled bowls do not store well—assemble fresh when ready to eat.

Substitutions

pork shoulder, bone-in or boneless, trimmed of excess fat → Beef chuck roast or short ribs. Increase pressure cooking time to 40 minutes for beef; the flavor profile shifts to a brisket-like richness rather than authentic bánh mì, but remains delicious.
Vietnamese fish sauce → Soy sauce or tamari (use 4 tbsp total). Fish sauce is crucial for authentic bánh mì depth, but soy sauce works if you have a strong aversion; reduce salty items elsewhere or taste as you go.
whole star anise → Fennel seeds (1 tbsp) or an extra ½ cinnamon stick. Star anise provides the iconic Vietnamese flavor; fennel is the closest substitute but mellower; use both cinnamon sticks if star anise is unavailable.
sourdough bread, preferably day-old → Baguette, ciabatta, or crusty French bread. Sourdough's tang is classic to bánh mì, but any artisan bread with structure will work; avoid soft white bread that becomes mushy.