Cover the bones with water in a soup pot. Bring to a boil. Simmer for about 5 minutes. Pour off the water. Clean pot.
Knochen abspülen und wieder in den Topf geben. Mit 4 l Wasser bedecken. Aufkochen.
Cover and simmer gently over low heat for 2 hours. Occasionally skim off the foam.
Fry the ginger and shallots in a grill pan until brown (alternatively: roast under the grill). Remove black spots.
Add the ginger and shallots to the broth with the remaining spices and the brisket.
Cover and simmer for about 2.5 hours until the meat is tender but not falling apart.
Occasionally skim off the foam.
Remove from the heat, let cool and skim off the fat.
Remove the brisket and place in a bowl filled with ice water (this will prevent the meat from discoloring).
Once the meat has cooled, wrap in cling film and place in the fridge.
Strain the broth through a fine sieve or strainer.
Strain the broth through a fine sieve or strainer.
Boil the broth in a saucepan. Season with salt and pepper. Season with fish sauce and sugar if necessary.
Thinly slice the beef brisket.