Parboil Bones & Meat

• Clean and rinse the tendons, bone marrow & brisket.
• In a large pot: add 12 cups of water and bring to a boil. Add the meats and boil for 10 minutes. Scoop out the grayish floating foam (scum) from the water and discard. Transfer the meat and bones to a strainer, then rinse under the sink (make sure to remove the scum bits on the meat).

Roast & Char

• Heat a pan to medium-high. Place all seasonings in the pan and toast for 5-6 minutes or until very fragrant, then turn off the heat. Remove the seasonings, place them in a tea bag or ball infuser and set aside.
• In a clean pan: place 2 onions and ginger in the pan. Char each side for 4 minutes or until blackened. Turn off heat. Remove the ginger from the pan and transfer to a cuting board. Smash the ginger until it splits. Alternative: Place the onions and ginger in the oven at 425°F (218°C) for 25 minutes (flip half way).

Pressure Cook

• Stack in this order: Place parboiled bone marrow, tendons, brisket, charred onions & smashed ginger in the cooker.
• Pour 12 cups of boiling water into the cooker (this will help expedite the process of establishing optimal pressure). The water should be under the ⅔ max line (do not go over the max line).
• Add seasoning bag (on top of the meat & not in the water), rock sugar and salt.
• Place the lid on. Pressure cook on high for 1 hour and natural release for 30 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid.
• Remove the brisket and tendons; transfer them to and let rest in a bowl of cold water for 15-20 minutes or until cool to touch. Remove/discard the onions, ginger & bones.
• Add 8 cups of boiling water to the cooker. The water should be under the ⅔ max line (do not go over the max line).
• Place the lid on. Pressure cook on high for 3 minutes and a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid.
• Add fish sauce to the broth and stir. Season with sugar & salt if needed. Discard the seasoning bag.
• Optional but recommended - Place a mesh strainer lined with a coffee filter or cheesecloth over a large bowl or pot. Slowly pour the stock through the filter. This will help to significantly reduce the fat which leaves a clear pho broth. Transfer the broth back to the instant pot cooker (make sure to clean the pot before reusing) or stock pot.
• Instant Pot: Press the sauté button and set to high ~20 minutes. Stovetop: Bring the broth to a boil.
• Add meatballs to the broth.

Slice Meat

• Place the steak in the freezer for 30 minutes (this will help to slice the meat thinly). Cut the steak thinly against the grain and set aside. Slice the brisket, cover and then set aside. Slice the tendons into ¼"-½" thick strips and set aside. Rinse, clean and slice the tripe very thin; cook the tripe in boiling for 2-3 minutes, drain and set aside. Optional: slice the meatballs in half.

Cook Noodles

• Preferred method: Place fresh noodles in a bowl. Pour boiling water in and blanch for 10-12 seconds. Drain and return the cooked noodles back to the bowl (exercise with caution as the bowl might be hot).

  On the stovetop: In a medium size pot: fill ~half way with water and bring to a boil. If using fresh pho noodles, blanch for 5-7 seconds in boiling water. If using dry noodles, follow the package instructions for cook time. Remove and strain the noodles then transfer to serving bowl(s). 

Arrange and Assemble

• Place the cooked noodles in the middle of the bowl.
• Place raw sliced steak, meatballs, brisket, tendons & tripe in the bowl.
• 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: season with more fish sauce if you prefer. 
• Add bean sprouts, culantro, Thai basil leaves and sliced Jalapeños to the bowl.

Serve immediately and enjoy!