Instant Pot Method:

Cup of Yum
1. Peel, wash and cut 2 small sized onions into half. 3 half of the onions will be used for the soup.
2. Take one of the half onions and cut it into thin slices.
3. Peel, wash and cut a piece of small ginger (0.7 oz) into 4 slices.
4. After that, put the half onions from step 1 and ginger from step 3 into the instant pot pressure cooker. ( I used a 6 quarts instant pot and it barely reached the maximum line. If you have a bigger pot it will be better.)
5. Next, put 4 pounds of beef bone into the instant pot pressure cooker.
6. After, put 8 pieces of star anise, 10 pieces of cloves, 2 sticks of cinnamon sticks and 2 tablespoons of rock sugar (1.5 oz). (Rinse the star anise, cloves and cinnamon sticks before putting into the pot. Also, you can use brown sugar or regular sugar instead of rock sugar.)
7. Pour 12 cups of water into the instant pot. Close the lid and vent. Push the manual button to adjust time for 65 minutes and natural release pressure.
8. While waiting for the broth, wash and cut 2-3 pieces of green chili peppers. (I used Serrano green chili peppers and this is optional if you don't like spicy.)
9. Cut 1 lime into 8 pieces of wedges.
10. Wash 2 cups of bean sprouts (5 oz) and 2 oz of Thai basil leaves. Then, put them on the plate with the cut lime and chili peppers.
11. Pour 10 cups of water into the pot. Turn on the fire medium high.
12. When the water is boiling, put 2 pounds of the pho rice noodles into the water. Let it cook for 10-20 seconds. Or, follow the package instructions. (Don't over cook the noodles. You can cook 1 pound noodle first and cook more when you need.)
13. Drain and rinse the noodles with cold water.
14. Put some cooked noodle and thin sliced onion from step 2 into the bowl.
15. When the soup is done, use the strainer to remove the excess fat.
16. Put 2 tablespoons of fish sauce and 2 teaspoons of salt. ( Remember to add salt to your taste.) Mix the soup well. Push the saute button and let it boil.
17. The following step, put 4 pieces of thin sliced raw beef on the noodle.
18. When the soup is boiling again from step 16, pour the hot boiling broth over the raw beef. Then, put the bean spouts, Thai basil and chili pepper into the noodle. You can also squeeze some fresh lime juice.

Stove Top Method:

1. Peel, wash and cut 2 small sized onions into half. 3 half of the onions will be used for the soup. 
2. Take one of the half onions and cut it into thin slices. 
3. Peel, wash and cut a piece of small ginger (0.7 oz) into 4 slices. 
4. After that, put the half onions from step 1 and ginger from step 3 into a big pot.
5. Next, put 4 pounds of beef bone into the pot. 
6. After, put 8 pieces of star anise, 10 pieces of cloves, 2 sticks of cinnamon sticks and 2 tablespoons of rock sugar (1.5 oz). (Rinse the star anise, cloves and cinnamon sticks before putting into the pot. Also, you can use brown sugar or regular sugar instead of rock sugar.)
7. Pour 14 cups of water into the pot. Turn the fire to high until it boils. Then, turn to low and simmer for at least 2 hours.
8. While waiting for the broth, wash and cut 2-3 pieces of green chili peppers. (I used Serrano green chili peppers and this is optional if you don't like spicy.)
9. Cut 1 lime into 8 pieces of wedges. 
10. Wash 2 cups of bean sprouts (5 oz) and 2 oz of Thai basil leaves. Then, put them on the plate with the cut lime and chili peppers. 
11. Pour 10 cups of water into the pot. Turn on the fire medium high. 
12. When the water is boiling, put 2 pounds of the pho rice noodles into the water. Let it cook for 10-20 seconds. Or, follow the package instructions. (Don't over cook the noodles. You can cook 1 pound noodle first and cook more when you need.)
13. Drain and rinse the noodles with cold water. 
14. Put some cooked noodle and thin sliced onion from step 2 into the bowl. 
15. When the soup is done, use the strainer to remove the excess fat. 
16. Put 2 tablespoons of fish sauce and 2 teaspoons of salt. ( Remember to add salt to your taste.) Mix the soup well. Turn on the fire and let it boil. 
17. The following step, put 4 pieces of thin sliced raw beef on the noodle. 
18. When the soup is boiling again from step 16, pour the hot boiling broth over the raw beef. Then, put the bean spouts, Thai basil and chili pepper into the noodle. You can also squeeze some fresh lime juice.