Step 1

Bring a large pot of water to a boil. Add beef shank and boil for about 5 minutes. Discard the water and rinse with cold water to get rid of any scum

Step 2

Press saute on instant pot, when it's hot, add 2 Tbsp of cooking oil. Add the aromatics and spices. Stir fry for about 5 minutes. Pour the rice wine to deglaze. Use a spatula to scrap the bottom of the pot if necessary. Add the rest of the seasonings followed by 8 cups of water. Give it a stir. Put the beef shank in there

Step 3

Cover the lid. Turn the steam release valve to seal. Press pressure cooker and then high pressure. Set timer to 60 minutes

Step 4

When the timer is done, wait 10 minutes and then release pressure entirely. Unlock the lid and carefully remove the beef shank from the pot into a cutting board. Wait 10 minutes and then thinly slice the beef shank

Step 5

Have a taste of the soup. Add more salt to your taste if needed

Step 6

After parboiling the meat, cut into about 4-5 large chunks. In a large heavy-bottom pot, add 2 Tbsp of cooking oil. Add the aromatics and spices. Stir fry for about 5 minutes. Pour the rice wine to deglaze. Use a spatula to scrap the bottom of the pot if necessary. Add the rest of the seasonings followed by 8 cups of water. Give it a stir. Put the beef shank in there and cook for the next 1.5-2 hours or until the beef is tender

Step 7

Have a taste of the soup and add more salt to your taste if needed

Step 8

Portion the noodle into bowls. Arrange few slices of beef shanks on top of the noodles. Generously ladle the soup over. Garnish with green onions and cilantro leaves. Serve immediately