Place the beef shank in pot, followed by ginger, onion, fish sauce, sugar, star anise, cloves, cinnamon, fennel seed, salt, bay leaves. Finally, add water, lock lid, and cook for 60-120 minutes at high pressure. Longer is better!
Once cook time is complete, allow pressure to release naturally.
Pour the broth through a fine mesh strainer. Feel free to eat the beef shank, but we won’t be using it anymore for this recipe.
Prepare rice noodles according to instructions on box.
Return broth to heat and bring back up to boil. You can do this in the pot using the sauté setting or on stovetop.
Place noodles in a heated bowl. Place equal amounts of uncooked steak into bowls. Do the same with the noodles.
Pour boiling broth over steak (this is what cooks the meat) and allow to sit for a minute or two.
Top each bowl with any combination of sliced onions, cilantro, basil, mint, and scallions. Serve immediately!
For garnish - use any combination of bean sprouts, limes, jalapeno, basil, mint, hoisin sauce, and Sriracha.