Brisket Pho recipe

Name: Brisket Pho recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Vietnamese
Ingredients: 1 ¼ cups dry shiitake mushrooms (rehydrate overnight in room temperature water); 1.75 - 2 lbs. Beef brisket; 1-1.25 lbs beef shank soup bones (beef knuckle bones, or a combination); 2 fat thumb-size ginger (scrub clean, no need to peel); 4 pieces star anise; 2 whole cinnamon sticks; 8 pod green cardamom; 3 whole shallots (medium-size); 4-5 cilantro roots (or 1 ½ tsp coriander seeds); 1 large whole leek (roughly diced into segments); 1 medium yellow onion (peeled but not sliced, leave it as a whole); 3 loose carrots (roughly chopped); 2 ½ tsp coarse sea salt (or to taste); 1 tbsp fish sauce (or to taste); 1 tsp five spice powder (optional); 16 oz. rice noodles (optional); Bean sprouts; Red or green Fresno chili peppers; Mint leaves; Baby bok choy (quartered or diced); Thai basil (optional); Cilantro (optional); Lime wedges; Spice bags (or cheesecloth); 6 quart instant pot; A cast iron skillet