Quick pressure cooker pho

Toast the cinnamon, star anise and cloves in the pressure cooker a few minutes until very fragrant, without smoke.

Rough chop the onion, halve and slice the apple and slice the ginger.

Brown the onions in the cooker, then add the apple and ginger.

Add the rinsed marrow bones, kosher salt and the piece of brisket, and cover with water to the cooker's max fill point.

Pressure cook half an hour, then let it depressurise naturally, another 20 to 30 minutes.

Thinly slice the jalapeno and onion, and soak the onion in cold water at least 10 minutes.

Shave the frozen-firm brisket thin enough to cook in hot broth alone.

Take out the cooked brisket, drain the broth and skim off a good amount of the fat.

Pour the broth into a saucepan, bring it to a bare simmer and add the fish sauce.

Build the bowl with soaked rice noodles, the pressure-cooked brisket, the raw shaved brisket, bean sprouts, jalapeno slices, basil and mint and parsley.

Squeeze lime and twist black pepper over before and after ladling on the ripping hot broth, and add sriracha and hoisin.