1

Parboil beef bones for ~10 mins until all impurities float to top, then rinse and scrub. This helps keep the broth clear.

2

Char onion and ginger, either directly over a flame or in a pan, then peel off skin.

3

Toast phở spices in a pan on medium heat for 1-2 mins then place in a pouch.

4

Add bones, onion, ginger, and spice bag to Instant Pot and fill water to max line (~3½ quarts). Add 1 tbsp salt, 1 tbsp fish sauce, and 2 tbsp rock sugar to pot.

5

Pressure cook for an hour, then let natural release for 30 mins, before switching to vent to release remaining pressure.

6

While broth is cooking, thinly slice eye of round steak (tip: slightly freeze steak to make it easier to slice), and cut beef meatballs.

7

Chop and mix together green onions, onions, and cilantro. Assemble plate of veggies, herbs, lime, and jalapeños.

8

Once broth is ready, remove and discard everything from pot, skim broth, and remove fat. Season to taste with 1 tbsp rock sugar, 2 tsp beef bouillon, 1 tbsp salt, and 1 tbsp fish sauce.

9

Cook noodles per directions on package.

10

Divide noodles, meats, hot broth, garnishes, and black pepper equally between bowls. Serve with fresh veggies, herbs, lime, hoisin sauce, and sriracha.

*If you can’t find phở spice pack, buy spices individually: 5 star anise, 1 cinnamon stick, 1 tbsp coriander seeds, ½ tsp fennel seeds, 5 cloves, 1 black cardamom.