Method
1: Trim off as much fat as you can from the beef (this keeps the soup from becoming too oily) and cut the meat into 2 pieces.
2: In a large saucepan or stockpot, heat the sesame and grapeseed oils over medium-high heat. Sear the brisket until both sides are slightly browned, about 3 or 4 minutes per side.
3: Add the garlic, 12 cups (2.8 L) water, and 1 teaspoon salt, then increase the heat to medium-high and bring everything to a boil. Reduce the heat to medium and let simmer for 20 minutes.
4: Add the radish and simmer for another 30 minutes.
5: Remove the meat to a cutting board and let it rest until it is cool enough to handle.
6: Meanwhile, add the scallions, 11/2 teaspoons salt, and the fish sauce to the broth.
7: Slice the beef as thin as you can and return it to the pot, then serve immediately, sprinkled with a little black pepper.
Note: To sauté the onions and mushrooms, cook them in two tablespoons oil in a skillet over medium heat until they are soft.
Serves 6
Ingredients