Step 1

Clean beef neck bones with a tablespoon of sea salt. If using eye of round beef steak, do the same thing with a teaspoon of salt. Rinse bones/steak and drain dry. Add cleaned bones, ginger, yellow onions and one pho spice packet to the Instant Pot. If using eye of round steak, partially freeze then thinly slice and set aside as meat topping.

Step 2

Fill pot with water to the ⅔ max pressure cooker line. Press Pressure Cook. Change timer to 45 minutes if needed. Press Start.

Step 3

While the pressure cooker is working, prep and cut vegetables. Thinly slice the green onions, cilantro and yellow onion. Cut lemon/lime into wedges and thinly slice chili peppers/jalapenos.

Step 4

Once pressure cooker is done, press the quick release slowly so as to not destroy your kitchen ceiling. Using a fine-mesh skimmer spoon to remove all the impurities that float to the top. Discard ginger and onions. Remove the bones and set aside to cool. Once safe enough to handle, remove the meat from the bones and set aside as a meat topping. At this point, you can strain the entire stock through a large fine-mesh strainer for a clearer broth if desired.

Step 5

Fill pressure cooker with additional water to ½ line, if needed. This will make 4 quarts total. Press Saute and change setting to High. Season stock with rock sugar, sea salt, fish sauce, bouillon powder and MSG. Bouillon powder and MSG are optional but highly recommended. Season to taste by adding a little at a time. If using pre-cooked beef meatballs, slice in half and add it directly into the simmering broth.

Step 6

Cook noodles per package instructions.

Step 7

To assemble: Transfer cooked noodles to a bowl. Top with neckbone meat and raw beef slices. Add hot broth, particularly over the raw beef slices, if any. Garnish bowl with sliced cilantro, green onions, and yellow onions. Serve with a platter of fresh Thai basil, culantro, chili peppers/jalapenos, and lime/lemon wedges. Have hoisin and sriracha sauce on the side for additional customization and enjoy.