Beef Brisket Rice Noodle Soup

Wash the brisket under running water, then rub it with flour to remove blood and gamey odors.

Rinse the brisket under running water, then soak it in water with 1 tbsp of sugar for 20-30 minutes to draw out residual blood.

Bring water to a boil in a pot over high heat, add whole black peppercorns, ginger, and bay leaves, and boil for 5 minutes.

Rub the rinsed brisket with flour once more, rinse it, blanch it in the sink for 1 minute, and remove.

Place the brisket in a pot and add onion, green onion, garlic, dried kelp, dried chili, ginger, bay leaves, whole black peppercorns, and 1.6 liters of water.

Add 4 pinches of salt and 1 tbsp of jin soy sauce, and start boiling over high heat.

Once it starts to boil, reduce the heat to medium-high and boil uncovered for 30 minutes.

After 30 minutes, remove the meat and slice it thinly against the grain.

Strain the broth through a sieve to keep only the clear stock.

Boil the prepared rice noodles in boiling water for 1 minute.

Place the cooked rice noodles in a bowl, top with the sliced brisket, and pour the hot broth over to serve.