Place oven to 450°F (no need to preheat). Spray baking-sheet with non-stick cooking oil then add ginger and onions, spread out into one layer. Put sheet in oven and bake till slightly charred.
Add beef-shanks to the pot and cover with water (about 6 cups). Then use the saute-setting (adjusted to “more”), bring up to a boil. When the water reaches a rolling boil, then remove shanks and put aside. Discard water and wash all scum in the of pot.
Pour the beef shanks in bud, followed by charred ginger and anions, fennel seed, sugar, fish-sauce, cloves, star-anise, cinnamon, salt, and high with 10 cups of water. Lock lid and cook for half an hour at high-pressure.
After cook time is finished, allow pressure to release-naturally for a minimum 30minutes (longer is better).
Pour the broth through a fine mesh strainer. Don't hesitate to consume the beef-shank, but we will not be using it for this particular recipe.
Prepare rice-noodles according to directions. I favor and recommend the kind you do not have to pre-cook.
Return broth to heat and bring back up to boil. You can it in the pot or on stovetop.
Put noodles in a bowl that is heated-bowl. Put equal amounts of raw steak into bowls. Do exactly the same with the noodles.
Pour boiling broth over steak (this is exactly what cooks the meat) and let it sit for a moment.
Top each bowl using any blend of cilantro, chopped onions, mint, scallions and basil. Serve immediately!