u/AdSuspicious638

Which should I get I’m mainly going to rent it on vast.ai but I might go with 5090 for more future proofing.
5090 pc cost around 5k and the dual 4090 pc cost around 6.2k. I make 255/mo with 5090 and 322/mo with dual 4090. Also I don’t pay for electricity.

Publix Boneless Chuck Roast (2.42 lb)
GreenWise USDA Choice Beef Antibiotic Free Flat Cut Angus Brisket (1.94 lb)
Publix Thin-Sliced Top Round Steak, USDA Choice Beef (1.94 lb)
Hickory Nut Gap Beef Marrow Bones (2.00 lb)
Produce
Produce Organic Ginger Root (0.39 lb)
Organic Yellow Onion (0.55 lb)
Lime Regular Conventional (3 count)
Green Onions (Scallions) (1 bunch)
Pantry & Kitchen Supplies
Rock Sugar
Fish sauce
Mesh Strainer/Skimmer
4 Pho Rice Noodles
2 Old Man Que Huong Pho Bac Spice Seasoning

I’m using a pressure cooker with max 4 liter

Publix Boneless Chuck Roast (2.42 lb)
GreenWise USDA Choice Beef Antibiotic Free Flat Cut Angus Brisket (1.94 lb)
Publix Thin-Sliced Top Round Steak, USDA Choice Beef (1.94 lb)
Hickory Nut Gap Beef Marrow Bones (2.00 lb)
Produce
Produce Organic Ginger Root (0.39 lb)
Organic Yellow Onion (0.55 lb)
Lime Regular Conventional (3 count)
Green Onions (Scallions) (1 bunch)
Pantry & Kitchen Supplies
Rock Sugar
Fish sauce
Mesh Strainer/Skimmer
4 Pho Rice Noodles
2 Old Man Que Huong Pho Bac Spice Seasoning

Splitting this into 2 batches bc my pressure cooker is small

Master Cooking Instructions (Perform for Batch 1, then repeat for Batch 2)

1. Char Aromatics (Air Fryer)
   Place your 1/2 onion and 0.195 Ibs of ginger into the air fryer.
   Set to 400°F (200°C) for 10-15 minutes until the surfaces are blackened and the insides are soft.
2. Prepare Spices
   In a dry skillet ove
   vium heat, toast 1 full spice packet for 1-3 minutes until fragrant.
   Place the toasted spices into a cheesecloth bag or spice infuser to keep the broth clear.
3. Load and Fill the Pot
   Place the 1.47 Ibs of bones, 0.97 Ibs of brisket, and 1.41 Ibs of chuck roast into the pressure cooker.
   Add the charred onion, ginger, and the spice bag.
   Add 0.5 tsp of rock sugar, 2 tbsp of fish sauce, and 0.5 tbsp of salt.
   Pour in water until the total mixture reaches the 3.5-liter mark. Do not exceed the 4L
   "Max" line.
4. Pressure Cook
   Seal the pressure cooker and cook on high pressure for 30 minutes.
   O
   Allow for a natural pressure release for at least 20-30 minutes before opening the lid.
5. Strain and Repeat
   O
   Strain the broth through a fine-mesh strainer into a large stockpot.
   Discard the aromatics and spice bag; keep the cooked meat for your bowls.
   Repeat the entire process (Steps 1-4) for the second batch and add that broth to the same stockpot.

Phase 1: Blanch Bones
Bring a large pot of water to a rolling boil. Boil the bones for 10 minutes to remove gray scum. Drain and thoroughly scrub/rinse the bones under cold water until clean.
Phase 2: Char Aromatics
Air fry halved onion and ginger at 400°F until blackened (about 10–15 minutes).
Phase 3: Toast Spices
Toast your spice packet in a dry pan over medium heat until fragrant (about 2–3 minutes).
Phase 4: First Pressure Cook
Add the blanched bones, brisket, charred aromatics, toasted spice packet, 1 oz of rock sugar, and 2 tbsp of fish sauce to the pressure cooker. Add 4 quarts of water. Cook on high pressure for 35–40 minutes.
Phase 5: Remove Spice Pack
CRITICAL: Perform a quick-release of the pressure, open the lid, and physically remove the spice packet immediately. Do not leave the spices in for the second cook.
Phase 6: Chill Meat
Remove the brisket from the pot and submerge it in an ice bath for 10 minutes, then move it to the fridge to firm up for easier slicing.
Phase 7: Finish Broth
Return the bones to the pot and pressure cook again on high for 45–60 minutes to finalize the extraction of collagen and flavor.
Phase 8: Strain
Strain the broth through your 304 stainless steel fine mesh strainer into a clean pot. Discard the spent bones and aromatics.
Phase 9: Final Seasoning
Add 2 tbsp of Red Boat fish sauce to the clean pot over a low simmer. Taste the broth, then adjust by adding more fish sauce or sugar 1 teaspoon at a time until it tastes perfect to your preference.
Phase 10: Assemble
Boil your rice noodles and drain. Slice the chilled, firm brisket paper-thin against the grain. Place a nest of noodles in a bowl, top with the brisket slices, and ladle the boiling broth over everything. Add your preferred garnishes and serve.