First, we’re going to make the soy sauce eggs. Bring a large pot of water to a boil. Lower each egg into the pot and set your timer for 6 minutes. Transfer the eggs to an ice bath until they get cold, then peel them. To marinate the eggs, place a Ziploc bag in a small bowl. Fill it with the water, soy sauce and mirin. Add the eggs and squeeze the air out of the bag to ensure the eggs are covered in the soy sauce mixture. Seal the bag closed and store in the refrigerator. Ideally wait 24 hours, but they can be used after 6 hours.

When you are ready to make your salad, prepare to smash your cucumbers. Lay them on a cutting board and smash them with the bottom of a pot. Transfer them to a strainer set over a bowl, generously salt them, and place them in the fridge for 30 minutes. Salting them draws out a lot of the moisture in the cucumbers. Press them with paper towels to remove all the moisture you can.

In a large bowl, mix the onions.

Make the black vinegar chilli crisp dressing. In a small bowl, mix up the chilli crisp, black vinegar, soy sauce, sesame seeds, lime zest and juice, garlic, ginger and rapeseed oil.

Carefully remove your beautiful little soy eggs from their salty bath. Break them gently with your hands. Do it artfully, we are trying to make art here.

When you’re ready to serve, get a large platter out. First put down your smashed cucumber. Toss with the dressing. Top it with the broken-up soy eggs. Add the onion and coriander, and top with the sesame seeds.

Let’s make pho. First, let’s char our onions and ginger in a cast-iron pan over medium-high heat. You want them to get caramelised to give our broth a deep flavour. Set aside.

In a large pot, place the marrowbones, lamb shoulder and lamb ribs, and cover the goods with cold water. Bring to a boil for 5 minutes to blanch, and then drain and quickly wash off all the bones, shoulder and ribs.

Place everything back into the pot and add your 15 cups of water, fish sauce, rock sugar, salt, MSG and garlic cloves. Bring to a boil and then immediately reduce it to a simmer. Skim the scum and add your charred onions, charred ginger, cinnamon, coriander, star anise and cloves. Keep simmering the pho broth, removing the scum from the surface of the water until the liquid is clear and no more scum rises to the surface. There will be a lot of it – the lamb ribs are very fatty.

After about 2½ hours (when you can almost pinch through the ribs), take them and the lamb shoulder out. Let them cool on a wire rack and move to the fridge. Let the broth continue to simmer for another 4 hours. Keep adding water if too much is cooking off. In the end we should have about 6 litres of delicious broth. Strain after 4 hours.

Preheat your oven to grill on high. When you are ready to serve, slice your lamb shoulder meat and ribs into 1-inch-thick pieces, then cover all your lamb in the mala spice and season with salt. Grill until they are nice and crispy (5-10 minutes).

To serve, boil the noodles according to the package instructions. Divide among four bowls. Put the lamb shoulder and ribs on top. Bring the broth to a rolling boil and ladle it over all that deliciousness in your bowls. Set up your garnishes on a large plate and serve.