Toast and grind the spices

• Toast the star anise, cinnamon sticks, fennel, cloves, peppercorn, garlic cloves and bay leaves.
• Grind the black peppercorn in a mortar and pestle or processor.
• Place all the toasted spices in a cheesecloth or spice ball and tie it up.

Add the meat and aromatics to the pot

• Unlock the lid and add the oxtail to the Instant Pot.
• Add the cilantro stems, galangal, garlic and rock sugar.
• Add the spice bag.

Add the seasonings and water

• Add the seasoned soy sauce, thin soy sauce, thick soy sauce, fish sauce, beef paste, chicken bouillon and sugar.
• Rinse the beef paste jar with hot water and pour it in so nothing goes to waste.
• Fill with water up to the max line.

Pressure cook the broth

• Close and lock the lid.
• Select the pressure cook button and set it for 1 hour 20 minutes.
• If the meat is thawed, pressure cook for 45 minutes instead.

Prepare the vegetables and herbs

• Cut the Chinese broccoli into bite-size pieces and thinly slice the stems.
• Wash the bean sprouts, baby bok choy, Thai chilies and lime.
• Mince the cilantro and scallions.

Soak the rice noodles

• Soak the dehydrated rice noodles in cold water.

Release the pressure and open the pot

• Press down on the quick release knob and lock it down to release the steam, or let it cool down for a natural release.
• Once the pressure is fully released, twist the lid open.

Add the meatballs and strain the broth

• Add the fully cooked beef meatballs to the pot.
• Strain the broth through a colander to remove all the spices.

Blanch the noodles and vegetables

• Blanch the noodles for a couple of seconds and put them in a bowl.
• Blanch the vegetables.

Assemble the bowls

• Add the desired amount of oxtail, beef meatballs and broth over the noodles.
• Top with fried garlic, chili powder, Sriracha, chili oil, bean sprouts, herbs and your choice of vegetables.
• Mix it all up and enjoy.