Ingredients
Instructions
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1.
Set Instant Pot to sauté. Add sesame oil, once heated add onions and cook until the onions start to brown. Stir in ginger, coriander seed, anise seed, cloves, cinnamon sticks, and cardamom pot. Cook for one minute
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2.
Add 8 cups of water, shank bones, fish sauce, coconut sugar and salt. Select manual setting and cook on high pressure for 2 hours minutes
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3.
Once the soup is done the cooking, use the quick release function and release the steam
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4.
Strain the broth through a sieve and save the beef for the soup. For any unwanted fat in the soup use a fat skimmer or chill the broth overnight, then skim the fat off
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5.
CREATE YOUR BOWLS
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6.
Prepare the noodles as per package directions, rinse and drain well the noodles but still keeping them hot
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7.
Divide noodles into bowls, add the saved meat, and your favourite toppings. Then add the steaming hot broth and serve with garnishes and plenty of lime wedges
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