- In a large pot, submerge the brisket in water and bring to a boil. Skim off the foam that floats in the water. Then bring the heat down to medium low and simmer for 1½ hrs until brisket is tender, where a fork easily penetrates through the meat. Meat should be easily shredded by hand. Remove the brisket and allow to rest and cool.
- Once cooled, shred the meat into small pieces and place into a large bowl. Add in soy sauce, chilli powder, sesame oil, salt, sugar, garlic, garlic powder, sesame seeds and black pepper. Mix thoroughly until well combined. Throw in some spring onions and mix once through again.
- Put the seasoned brisket and remainder of the spring onions into the broth. Bring the soup back to a boil over medium high heat. Boil for 10 mins and add in beansprouts. Lower the heat to a simmer and continue cooking for 30 mins. Halfway through simmering, run a taste test and add more salt or chilli powder if needed.
- Serve with steamed rice.