Pressure Cooker Beef Pho - Updated

MAKE THE BROTH:
Rinse the bones and beef. Halve the large onion and cut into thick slices. Peel the ginger, halve it lengthwise, cut it into chunks, then smash each piece with the side of a knife.

Roast the onions and ginger in the oven for 25+ minutes at 450°, or char them with a hand torch.

Put the star anise, cinnamon, cloves, coriander, and fennel in an 8-quart pressure cooker. Over medium heat, or using the sauté function, toast for several minutes, stirring frequently, until fragrant. If you have one, remove the spices and place them in a cheesecloth or muslin bag for easier straining later.

Add the onion, ginger, beef and bones, salt, rock sugar, and 10 cups of water. Lock the lid. Set the pressure cooker for 30 minutes at high pressure. After cooking, allow pressure to decrease naturally, about 15 to 20 minutes. Then, carefully remove the lid.

Transfer the meat to a bowl, cover with water and soak for 10 minutes. This cools it and keeps it from drying out. If desired, scrape any bits of tendon from the bones and add to the bowl of water.

Strain the broth into a pot through a mesh strainer lined with cheesecloth or muslin. Discard the remaining solids. Skim all but about 3 tablespoons of fat from the broth. You should have about 8 cups of broth. (The broth and beef can be cooled and refrigerated for up to 3 days at this point, if desired.)

Add the fish sauce and more salt, to taste. Add a few pinches of sugar and more fish sauce, so that the broth has a rounded, intense finish that is slightly salty and slightly sweet.

PREPARE THE BOWLS:
Freeze the raw beef, if using, for 15 to 20 minutes, then slice very thinly across the grain. Cut the cooked beef across the grain into very thin slices. Set aside.

Cover the dried noodles in hot tap water and soak for 15 to 20 minutes, or until pliable and opaque. Drain, then rinse to remove starch.

Thinly slice the small onion and soak in water 10 minutes. Slice the green onions into thin rings and set aside with chopped cilantro. Arrange any optional add-ins on a plate.

Bring the broth to a simmer over medium heat. At the same time, fill a pot with water and bring to a rolling boil. Dunk the noodles into the boiling water, using a noodle strainer or a mesh sieve, for about 15 to 20 seconds. Remove from water and divide noodles among 4 bowls.

Top each bowl of noodles with cooked and raw beef, arranging the slices flat. Place a mound of onion in the center, then shower with green onion and cilantro. Finish with a sprinkle of black pepper. Give the boiling broth a final taste for seasoning. Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients.