Parboil Bones & Meat

• Clean and rinse the tendons, bone marrow, and brisket.
• In a large pot, add 12 cups water and bring to a boil.
• Add meats and boil for 10 minutes.
• Scoop out and discard grayish floating foam.
• Transfer meat and bones to a strainer and rinse under the sink, removing scum bits.

Roast & Char

• Heat a pan to medium-high and toast all seasonings for 5–6 minutes until fragrant.
• Place seasonings in a tea bag or ball infuser and set aside.
• In a clean pan, char 2 onion halves and ginger, 4 minutes per side until blackened.
• Remove ginger to a cutting board and smash until it splits.
• Alternative: Roast onions and ginger in a 425°F oven for 25 minutes, flipping halfway.

Pressure Cook

• Stack in order: parboiled bone marrow, tendons, brisket, charred onions, and smashed ginger in the cooker.
• Pour in 12 cups boiling water (water should be under ⅔ max line, never exceed max).
• Add the seasoning bag on top of the meat (not in the water), rock sugar, and salt.
• Pressure cook on high for 1 hour with a 30-minute natural release.
• Remove brisket and tendons; cool in cold water for 15–20 minutes.
• Remove and discard onions, ginger, and bones.
• Add 8 cups boiling water (keep under ⅔ max line).
• Pressure cook on high for 3 minutes with a quick release.
• Add fish sauce to the broth and stir; season with sugar and salt if needed.
• Discard the seasoning bag.
• Optional: Filter the broth through a mesh strainer lined with a coffee filter or cheesecloth to reduce fat.
• Heat the broth: press sauté on high for about 20 minutes (Instant Pot) or bring to a boil (stovetop).
• Add meatballs to the broth.

Slice Meat

• Freeze steak for 30 minutes, then slice thinly against the grain. Slice brisket and cover. Slice tendons into ¼"–½" thick strips. Rinse, clean, and slice tripe very thin; cook in boiling water 2–3 minutes and drain. Optional: Slice meatballs in half.

Cook Noodles

• Preferred method: Place fresh noodles in a bowl, pour boiling water over to blanch 10–12 seconds, then drain. Stovetop method: Fill a pot halfway with water and bring to a boil. Blanch fresh noodles 5–7 seconds (or follow package directions for dry noodles). Strain and transfer to serving bowls.

Arrange and Assemble

• Place cooked noodles in the center of a bowl. Arrange raw sliced steak, meatballs, brisket, tendons, and tripe. Add chopped green onions and sliced white onions. Gently pour boiling broth over the noodles and meat. Season with hoisin sauce, sriracha sauce, and lime to taste (optional additional fish sauce). Add bean sprouts, culantro, Thai basil leaves, and sliced jalapeños.

Serve immediately and enjoy!