Preheat oven 220°C.

Place bones on a tray then roast.

Wrap eye of round tightly in cling wrap and place in freezer.

At 10 minutes add brisket no oil.

At 20 minutes add onion, shallots, and ginger cut side up onto same tray.

Dry toast all spices medium heat for 90 seconds.

At 30 minutes pull everything from oven.

Pour everything from tray and toasted spices into pressure cooker.

Cover with 3.5L cold water and no seasoning.

Bring to a boil uncovered.

Skim aggressively for 5-8 minutes.

Set to high pressure for 60 minutes.

Pull eye of round from freezer after 45-60 minutes.

Slice eye of round paper thin against the grain.

Soak rice noodles in cold water for 15-20 minutes.

Boil rice noodles 30-60 seconds, drain, rinse cold.

Slice yellow onion paper thin, submerge in cold salted water for 20 minutes.

Slice spring onions thin.

Slice chilly.

Pick coriander leaves.

Pick basil.

Cut lime wedges.

Once 60 minutes is complete natural release 5-10 minutes.

Pull brisket out.

Rest brisket minimum 10 minutes before slicing.

Remove all solids.

Strain broth through fine mesh strainer.

Skim the surface fat.

Season with fish sauce, salt, rock sugar.

Serve with 150g cooked noodles, 150g cooked brisket and 100g rare beef on 2 sides, 100g beansprout in the middle top with green onion, coriander and optional fresh chilli.

Pour 4-500ml broth over.

Enjoy with lime.

Add a tiny bit of ladled fat into the bowl like ramen oil.