I'm sure we eat more pho in our lifetime than we have eating pumpkin pies. In my case, eating noodles in my upbringing was a staple. Though Phở was a slight variety that I don't get as often as a kid, I ended up eating it a lot while living in Vancouver and in recent days.
The beauty of Hong Kong...
is that there are a ton of Asian noodle varieties to work from on the aisles of each super market if you don't decide to make it yourself. If you want fresh, you can also get the choice of buying that too.
This recipe may seem like a lot of steps, but it honestly only took me 3 hours...
Bear with me through this recipe. Though simple in nature compared to how a traditional ramen would be made, I've tried to use most traditional methods as it can be for an instapot recipe. I have sorted the recipe into 3-4 separate parts to make it easier to compartmentalise the steps to each component.
is all about eating what you grew up with. As a kid I would walk along the streets of Hong Kong, and a delicious waft of smell would go right by our nose. As you turn the corner the herbal tea shop would always have a steaming pot of hot tea leaf eggs waiting for you, tempting you, just telling you that you must get yourself at least one, or maybe two!
