This beef brisket noodle soup is clear broth and goes well with either vermicelli or rice noodles. Using pho noodles is perfect. Using an instant pot cuts the cooking time for the brisket, but you can cook with stove top by simmering the soup for 2 hrs on low heat. The mildly sweet taste from the daikon and tender brisket dips in chili oil make this a deliciously satisfying and light meal.
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4 to 5 lb beef brisket
5 cups water
1 tbsp Szechuan peppercorns
4 slices of ginger
1 tbsp oil
6 slices of ginger
4 green onions
handful cilantro stems/roots
8 cups water
1 tsp black peppercorns
2 smacked cardamom
3 star anise
1 tsp cloves
2 bay leaves
1 small cassia bark
1 orange peel
5 grams rock sugar
1/2 cup fish sauce
1/2 cup Chinese wine
1 small daikon
1 tsp salt
1 tbsp chicken powder
pho flat rice noodles
chopped green onions/fried shallots/cracked black peppers
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