1. Place the beef bones, water, onion, star anise, cinnamon, ginger, garlic, cardamom and lemongrass into the pressure cooking bowl and stir until combined.
  2. Securely place and seal the lid onto the pressure cooker and ensure the pressure release valve is set to the sealed position. Turn the setting dial to setting ‘5’ and allow to cook until the pressure cooker has switched off. (If you are using the Kambrook Digital Pressure Cooker, select the ‘SOUP/CURRY’ button and then the ‘START/CANCEL’ button).
  3. Release the pressure by turning the pressure release valve to the venting position.
  4. Remove the beef bones from the pressure cooking bowl and set aside. Pour the stock through a sieve and into a 2 litre heat proof jug.
  5. Cook noodles as per packet instructions and place in a large bowl.
  6. Thinly slice beef and blanch in stock for 30 seconds to just cook it. Place in bowl with noodles
  7. Add bean shoots and soft herbs. Pour stock over and stir in fish sauce and lime juice
  8. Finish with green shallots and adjust seasoning if required

NOTE: If using a slow cooker, add tall ingredients to the slow cooker bowl and place onto the ‘HIGH’ setting and allow to cook for 6 hours, stirring every few hours. From here follow steps 4 onwards.