Add beef bones to a pot and fill with water until all the beef bone is covered. Turn the heat to medium-high and let it simmer for 5 minutes. After 5 minutes, rinse the bone clean, making sure to remove all the impurities from the bone, drain, and set aside.

In a pan, toast all the spices for 2-3 minutes or until fragrant. Set aside.

Cut the onion in half and toast of medium-high heat and ginger until charred or fragrant, takes 3-4 minutes.

Place ginger and all the species in a spice bag, so it’s easier to fish out after.

Add beef bones, spice bag, onion, water, fish sauce, salt, and rock sugar in the instant pot. Set the instant pot to high-pressure cook and cook for 1 hour

After 1 hour, add in beef balls, turn the setting to saute, and cook for another 10 minutes or until beef balls are cooked. Prepare noodles, garnish, and toppings in the meantime.

Start with drained rice noodles, add on thinly sliced beef, and garnish with green onion and cilantro. Pour the hot soup all over the soup and serve with all your favorite garnishments!