Brulée the ginger by burning it on a gas burner or torch until it's slightly blackened on the outside. If you don't have access to fire you can sear it quickly on high heat in a pan.
Add all the ingredients with the water to the instant pot. Set on saute function (no lid) for 30 minutes and wait for it to boil.
Once the water has come to a boil, skim off the scum and excess fat with a ladle and discard.
Double check that the water level is at max level indicator on the inside of the instant pot, not higher or lower. Add more water or remove more water to make sure it's at the correct level.Put the lid on and set the timer for 2 hours @ high pressure.
Wrap the steak in plastic wrap and freeze for approx. 30 minutes to make it easier to slice.
After about 30 minutes, remove the meat from the freezer and slice thinly with a sharp knife. Refrigerate the sliced meat.
When the instant pot timer goes off, turn off the machine and let it cool for 30 minutes. Also remove the sliced meat from the fridge to temper.
Gather all the ingredients on a nice plate. Slice some fresh chili and add the tbsp of rice wine vinegar and place in a small bowl. Wash the basil and bean sprouts if necessary.
Once the instant pot has cooled, carefully release the remaining pressure with the valve. Skim off the fat at the top with a ladle.
Strain the beef stock through a fine mesh strainer into another pot. Check the seasoning on the broth - add more salt if desired. Bring to a boil and keep warm. Save any cooked meat and bone marrow in a separate bowl. Season with salt and pepper and reserve.
Bring a large pot of heavily salted water to a boil. Cook the rice noodles according to package instructions. Rinse in warm water when finished.
To finish add the cooked rice noodles, a sprig or two of basil, the cooked beef and marrow and the raw meat into the serving bowls.
Ladle over the hot broth and enjoy right away!