In a large pressure cooker, toast the cinnamon, cloves, star anise, and fennel seeds over medium heat until fragrant.
Add the ginger and onion and blacken slightly. Some of the spices may burn a bit, and that’s fine.
Add the meat and bones, wings, apple, salt, and water. Apply the pressure cooker lid according to manufacturer’s instructions and bring to full pressure over medium-high heat. Once the cooker is steaming and whistling, back down on the heat to just maintain full pressure and cook for 30 minutes.
Meanwhile, place the eye of round or sirloin in the freezer for 20 minutes to firm up, then slice very thinly across the grain. Cover and refrigerate while the broth continues to cook.
Remove the broth from the heat and allow to cool naturally for 5 minutes, then slowly release the pressure.
Carefully remove the lid and fish out the meat, vegetables, and spices. Save the shanks and oxtails for serving. Use a fine-mesh strainer to skim any small particles and/or scum from the broth and strain through cheesecloth. Stir in the fish sauce and palm sugar.
When they’re cool enough to handle, slice the cooked shanks and pick the meat from the oxtails. Set aside for serving.
When you’re ready to serve, put the rice noodles in a baking dish and cover with boiling water. Let soak for 15 minutes. Drain thoroughly with a spider.
Distribute the noodles into wide, deep soup bowls and top with the slices of raw eye of round or sirloin and a few pieces of the cooked beef.
Cover with hot broth. Serve with the herbs, sprouts, scallions, chiles, and limes and let diners garnish as desired.