Heat a skillet and toast the cloves, cinnamon, coriander, peppercorns and star anise over medium heat until fragrant. Set aside.
Place the beef bones in a strainer and rinse them well under warm water. It may help to lightly scrub them to get them as clean as possible. This helps the clarity of our broth.
Heat oven to 450 degrees and roast beef bones on a baking sheet for 20 minutes.
Heat the cooking oil in the Instant Pot (6 quart) on the "saute" setting (use more) and add the ginger and onion. Cook until charred on all sides, about 10 minutes.
Add the roasted beef bones, toasted spices, salt, soy sauce, coconut sugar, fish sauce and pepper to the Instant Pot and fill with water to the max line. Cook on the "pressure" setting (high) for 2 hours.
While broth is cooking, soak rice noodles in warm water for about 45 minutes. In a large saucepan, heat water to boiling and cook noodles for 1-2 minutes (or according to the package instructions).
Slice the beef into thin slices (as thin as you can get it). I recommend placing it in the freeze for about 30 minutes before slicing it. This makes it MUCH easier to slice in thin pieces.
When broth is done cooking, use the quick release, and strain thoroughly. Skim any excess fat off the top of the broth. Can also refrigerate to remove fat easier (see notes).
Place noodles in bowls and add the slices of beef.
Pour the boiling hot broth in the bowls over the noodles and beef. The hot broth will cook the beef slices.
Garnish with bean sprouts, mint leaves, Thai basil, and sliced jalapenos. Add hoisin sauce and sriracha to taste.
Slow Cooker Instructions
Toast the spices and roast the beef bones just as you would in the pressure cooker recipe.
Char the onions and ginger in a cast iron skillet and transfer them to the slow cooker.
Add the toasted spices, roasted beef bones, coconut sugar, soy sauce, and fish sauce to the slow cooker.
Cover the bones with water (water should be 2-4" below the top of the slow cooker).
Cook on low heat for 16-18 hours for the best flavor. Strain and follow the rest of the recipe instructions.
Place the beef in the freezer for about 30 minutes to make it easier to slice into thin pieces.
If you're looking to reduce the fattiness of the broth, I suggest refrigerating your broth overnight and scraping the solidified fat off the top the next day.
You can skip roasting the beef bones, but you won't get quite the same deep roasted flavor.
If you can't get Thai basil, substitute regular basil.