Method:

Soup Base:

1. Soak the brisket in a mixture of 1 tbsp white vinegar and enough cold water to cover. Leave for 30 minutes to 1 hour.
2. Drain, rinse, and slice the brisket into four pieces.
3. Place the brisket, onion, garlic, and peppercorns into a pressure cooker.
4. Cover with water.
5. Cook on high pressure for 45 minutes.
6. Allow the pressure to release naturally.
7. Remove the brisket and set aside on a tray.
8. Strain the broth and return it to the pot.
9. Season with Chang’s Fish Sauce.

Soup Base -Shortcut Option:

Use a good quality store-bought beef broth.

Simmer gently with onion, garlic, and peppercorns for 15–20 minutes.

Strain and season with Chang’s Fish Sauce.

Seasoned Brisket:

1. Shred the brisket into strips using two forks.
2. Season with Chang’s Tamari Light Soy Sauce, Chang’s Original Oyster Sauce, and black pepper.
3. Toss gently to coat.

Soy-Cured Eggs:

1. Bring the eggs to a boil and cook for 6½–7 minutes for a jammy centre.
2. Transfer immediately to ice water, then peel.
3. Combine mirin, sake, and tamari in a bowl.
4. Submerge the eggs and refrigerate for at least 4 hours, ideally overnight.
5. Slice in half before serving.

Noodles:

1. Prepare according to packet instructions.
2. Drain and divide between serving bowls.

To Assemble:

1. Place rice noodles into serving bowls.
2. Ladle over the hot broth.
3. Top with shredded brisket.
4. Add half a soy-cured egg to each bowl.
5. Finish with spring onion and coriander.
6. Serve immediately.