Heat a skillet and toast the cloves, cinnamon, coriander and star anise over medium heat until fragrant. Set aside.
Heat oven to 450 degrees and roast beef bones on a baking sheet for 20 minutes (optional). When the bones are done roasting, I like to remove any large fatty sections to avoid an overly fatty broth. (see NOTE 2)
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, and pepper to the Instant Pot and fill with water to the max line. Cook on the "pressure" setting (high) for 1 hour.
Prepare the Soup:
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, until desired done-ness.
Place noodles in bowls. Add the thin slices of beef and bean sprouts.
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).
Add sugar, soy sauce and fish sauce. Ladle into bowls over the noodles and beef.
Garnish with mint leaves, basil, green onions, sliced jalapenos and toasted garlic. Add hoisin sauce and sriracha to taste.
If you choose to use a slow cooker, cook the broth over high heat for 5-6 hours. Char the onions and ginger in a skillet over medium-high heat. All other instructions remain the same.
If you want to reduce the fat content of the broth even more, refrigerate it overnight and discard the solid fats the next day. Reheat to boiling and serve.