Toast and grind the spices

• Toast the star anise, cinnamon sticks, fennel, cloves, peppercorns, garlic cloves and bay leaves.
• Grind the black peppercorns in a mortar and pestle.
• Place the toasted spices in a cheesecloth or spice bag, or leave them loose in the pot.

Add the beef and aromatics to the pot

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

Add the seasoning sauces

• Add the seasoning soy sauce, thin soy sauce, thick soy sauce, fish sauce, beef paste, chicken bouillon and sugar.
• Rinse the beef paste jars with hot water and pour it in.
• Fill with water up to the max line.

Pressure cook

• Close and lock the lid.
• Pressure cook on high pressure.
• Release the steam with the quick release knob.

Prep the toppings and garnishes

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

Soak the rice noodles

• Soak the rice noodles in cold water before use.

Strain the broth and add the meatballs

• Strain the broth through a colander and remove all the spices.
• Add the beef meatballs to the hot broth.

Blanch the noodles and vegetables

• Boil and blanch the rice noodles until the desired texture.
• Strain the noodles in a colander under cold water to stop the cooking.
• Blanch the vegetables.

Assemble the bowls

• Put the noodles in a bowl and add the oxtail and beef meatballs.
• Pour the desired amount of broth over the noodles.
• Garnish with bean sprouts, Chinese broccoli, bok choy, scallions, cilantro, lime, fried garlic, chili powder, sriracha and chili oil.