Boil the eggs

• Bring a pot of water to a rolling boil over high heat.
• Carefully add the eggs and boil for about 9 minutes.
• Transfer the eggs to cold water, peel and slice in half. Set aside.

Cook the short ribs

• Season the short ribs with sofrito, salt, black pepper, Worcestershire sauce, Cajun seasoning, lime pepper and one Goya seasoning packet.
• Cook in the Instant Pot on low pressure for about 1½ hours, until tender but still on the bone.
• Set aside.

Prepare the broth

• Heat the pho broth in a pot over medium heat.
• Season with Creole seasoning, salt, black pepper, the ham-flavored bouillon packet, the Goya seasoning packet and chopped green onions.
• Stir in the oyster sauce, hoisin sauce, fish sauce and a splash of rice vinegar.
• Simmer gently and adjust the seasoning to taste.

Cook the shrimp

• Season the shrimp with Cajun seasoning, salt, black pepper, lime pepper and Creole seasoning.
• Heat the avocado oil in a skillet and sauté the shrimp just until cooked through.
• Do not overcook. Set aside.

Cook the rice noodles

• Bring water to a boil over high heat.
• Add the rice noodles and cook for 5–7 minutes, until tender.
• Drain and set aside.

Assemble the pho

• Add the rice noodles to a bowl.
• Pour the hot broth over the noodles.
• Top with the short ribs, shrimp and halved boiled eggs.
• Garnish with red onion, jalapeños, green onions and fresh cilantro.
• Finish with chili oil and a light drizzle of sriracha.