Spices

• To make the spice bag, dry roast each spice separately in a small frypan over medium heat until fragrant.
• Place the toasted spices in muslin cloth and tie tightly with butcher’s twine. Set aside.

Pho  

• For the pho broth, cut the onion and garlic in half and place on a wire rack over a medium gas flame with the ginger and cook evenly for a total of 15 minutes until all sides are charred black.
• Fill a large pot ¾ full of water and place over high heat to bring to the boil.
• Clean and scrub the beef bones, beef ribs, oxtail and bull’s penis under cold water then place into the pot of boiling water and blanch for 30 seconds.
• Pour the blanched bones and bull’s penis into a strainer and discard liquid.
• Rinse with cold water again to remove all the impurities then place in the pot of a pressure cooker.
• Once vegetables are charred, peel the blackened skins and discard. Slice the ginger into thick slices then place all vegetables into the pot of the pressure cooker.
• Add the spice bag, 25ml fish sauce, rock sugar and water to the pot then cook on chicken/duck setting for 1 hour.
• Once desired cooking time is reached, release the pressure and remove the lid.
• Using a ladle, skim the layer of fat off the top of the broth and set aside.
• Place 2 layers of muslin cloth into a strainer, then strain the pho broth into a large saucepan, to ensure a nice clean, clear broth.
• Remove the oxtail, beef rib and bull’s penis and set aside. Discard the beef bones, spice bag, onions, garlic and ginger.
• Add the remaining 65ml fish sauce and sea salt into the large saucepan, stir, then bring back to a simmer. Taste, then add more seasoning if need be.

Rice Noodles 

• For the rice noodles, place a large pot of water over high heat and bring to the boil.
• Combine all ingredients into the bowl of a kitchen aid with the paddle attachment. Mix on low speed, adding a little extra water if required to make a smooth paste.
• Turn the mixture onto the bench and knead until a smooth dough.
• Lightly flour the dough with rice flour then pass through the pasta roller attachment of a stand mixer continuing to roll through each setting to number 2.
• Pass the rolled dough through the tagliatelle attachment then cook the noodles in boiling water for approximately 30 seconds and refresh in iced cold water.

To Assemble

• To assemble the Pho, place rice noodles into the base of a serving bowl.
• Slice the beef short rib and place on top of the rice noodles with oxtail meat, if tender and bite sized pieces of bull’s penis.
• Pour hot pho broth over to cover the noodles and meat.
• Garnish with sliced red onion and sliced spring onion and then serve with coriander sprigs, sawtooth coriander leaves, Thai basil leaves, bean sprouts, lime wedge, sliced fresh red chilli, sriracha and hoisin sauce on the side.