In cold water, add the brisket and boil until it becomes foamy. Rinse and clean thoroughly.

Add 4 cups of water and the spices to a heavy pot, then add the brisket.

Bring it to a boil and reduce heat to low and simmer for 45-1 hrs until meat is tender. You can also use a pressure cooker or slow cooker and set it overnight.

Remove beef from soup and refrigerate until firm.

Skim the fat off the broth and return it to the pot. Season with salt, then add the daikon and cook until tender.

Slice beef into 1 cm slices, assemble in a large bowl with your choice of noodles, vegetables, and daikon.

Add green onion and cilantro, and pour soup over beef, and add sesame oil to taste.