Rinse and peel the carrots and radish, then cut them into bite-sized pieces. Peel and slice the ginger thinly. Trim the spring onions by separating the white stems and chopping the green tops; set both aside. Peel and slice the galangal into thin rounds, removing any tough skin.

In a large stockpot, bring about 3 liters of water to a rolling boil. Submerge the beef brisket and blanch for approximately 5 minutes to remove impurities. Drain the beef and transfer it into a bowl of cold water to halt the cooking process. Once cooled, cut the brisket into even cubes.

In a separate pan, heat a small amount of cooking oil over medium flame. Add the sliced ginger and the white parts of the spring onion, followed by the beef cubes. Pan-fry the mixture for several minutes until the beef begins to brown slightly and releases a fragrant aroma. Remove the beef and set it aside.

Bring 4 liters of water to a boil in the pressure cooker. Add the seared beef brisket, cumin seed, clove, cardamom pods, star anise, cinnamon stick, and galangal slices. Secure the lid tightly and cook under pressure for about 30 minutes. Once done, carefully release the steam completely before opening the lid.

Add the radish and carrots to the pot, followed by fish sauce and brown sugar to balance the flavors. Cover with a regular lid (not the pressure cooker lid) and simmer gently over medium heat for another 30 minutes, allowing the vegetables to soften and the broth to deepen in flavor.

For those without a pressure cooker, bring 8 liters of water to a boil in a large pot. Add the fried beef brisket, cumin, clove, cardamom pods, cinnamon stick, star anise, and galangal. Cover and simmer gently over low heat for about 90 minutes, or until the beef is fork-tender.

Add the radish and carrot, then season with fish sauce and brown sugar. Continue simmering for another 30 minutes to let the vegetables absorb the aromatic broth.

Ladle the hot beef brisket and broth into bowls and serve over noodles or with steamed rice. Garnish generously with the chopped green tops of the spring onion for a fresh burst of flavor. The result is a hearty, fragrant dish that’s rich in spice and comfort.