An Asian cuisine inspired lunch.
Toast the cloves, star anise, cinnamon stick, fennel seeds, coriander seeds, and cardamom in a skillet over medium heat for two to four minutes, or until fragrant. Remove from heat and reserve.
Set multi-cooker to Sauté. Add olive oil, ginger, and onion, and cook until the ginger and onion are lightly browned, about five minutes.
Add short ribs and sear on all sides, about five minutes. Turn Sauté setting off.
Add the toasted spices, salt, and peppercorns to the multi-cooker. Pour in the water. Close lid and lock. Close vent. Set to Pressure Cook on high for 35 minutes.
Meanwhile, to make the noodles, soak in warm water for ten minutes, then remove and strain. Bring a large saucepan of water to a rolling boil on the stove. Blanch the noodles in the boiling water for two minutes, then remove and strain. Divide noodles evenly into four serving bowls.
When the broth is done cooking, allow the steam to naturally release for 25 minutes, then quick release the remaining steam by opening valve, making sure to vent steam away from you.
Pour the broth through a strainer into a large pot (the strainer with also catch the short ribs). Skim fat off the surface of the broth. Add sugar, soy sauce, and Worcestershire sauce to the broth and mix thoroughly. Carefully remove the meat from the short ribs, discard bones, then shred the meat using two forks. Add the shredded meat back to broth.
Pour the broth over noodles in the bowls.
Top with bean sprouts, green onions, bird’s eye chilis, cilantro, Thai basil, hoisin, and sriracha.