1. Preheat 5-quart multi-cooker on Sauté-Normal; spray with cooking spray. Add garlic, onion and ginger; cook 5 minutes or until starting to brown, stirring occasionally. Stir in cinnamon stick, cloves and coriander; cook 2 minutes or until fragrant, stirring occasionally. Add stock, fish sauce and 4 cups water. Place lid on multi-cooker and close pressure valve to seal; pressure cook on high 20 minutes.

2. Prepare noodles as label directs.

3. Quick release pressure; remove lid. Strain stock mixture through fine-mesh strainer; discard solids. Return stock mixture to multi-cooker; set to Sauté-Normal. Add flank steak; cook 3 minutes. Stir in salt and pepper to taste. Makes about 10 cups.

4. Serve noodles topped with broth mixture, bok choy, bean sprouts and herbs. Makes about 14 cups.

*Freeze steak 30 minutes for easier slicing.

• 10 g Fat
• 48 mg Cholesterol
• 611 mg Sodium
• 54 g Carbohydrates
• 2 g Fiber
• 4 g Sugars
• 2 g Added Sugars
• 29 g Protein