Preparation

1. Add the broth ingredients into the cooking pot of the Cuisinart® Multicooker. Secure the lid and select Soup. Set the pressure to High, the time for 1 hour and 30 minutes, and press Start.
2. When the tone sounds, allow pressure to release naturally.
3. Once pressure is completely released, open the lid. Cool stock and then strain through cheesecloth or fine mesh strainer. Beef may be shredded and used in the soup, or reserved for another use. Discard bones, vegetables, and aromatics.
4. When strained stock reaches room temperature, transfer it to the refrigerator. The fat will rise to the top and solidify

Make the soup:

1. When ready to serve, discard the solidified fat with a spoon, add remaining stock to the cooking pot and select Reduce. Set the temperature to High and press Start. Bring stock to a simmer while preparing individual bowls for serving: Put 1 cup cooked rice noodles, 5 hand-torn basil leaves, 1 tablespoon hand-torn cilantro leaves, 5 handtorn mint leaves, 1 tablespoon mung beans, and 1 teaspoon green onions in each bowl.
2. Just before serving, add the fish sauce and the sliced flank steak or chicken to the simmering stock. Once steak is just cooked through or the chicken is warmed through, press Stop. Select Keep Warm (unit will stay in Keep Warm mode for 2 hours, or until Stop is pressed).”
3. To serve, add about 2 cups of the hot stock, with the cooked steak, to each prepared bowl with a squeeze of lime juice. If desired, stir in a dash of fish sauce, chili sauce, and/or hoisin sauce. Taste and adjust seasoning as desired. Serve immediately.