Step 1

In a bowl, soak the brisket in water to draw out blood. Refrigerate until ready to use.

Step 2

Rinse the beef bone marrow and then place in a pot and fill with enough water to cover. Bring to a boil over high heat then lower the heat to let it simmer for 5 minutes to let the scums out.

Step 3

Drain and discard the water and clean the pot. Rinse the bones again to make sure no scum is left.

Step 4

Return the beef marrow to the clean pot and fill with 8-10 cups of water to cover. Bring to a boil over high heat. Once it boils cover the pot and reduce heat to achieve a medium boil. Let it boil for an hour or 30 minutes if using pressure cooker.

Step 5

Add the soaked brisket (water drained), fish sauce, onion, the white part of onion leek, and peppercorns. Boil until meat is fork-tender, about 1.5 to 2 hours more or 30 minutes if using a pressure cooker. Add more water if needed to cover the meat.

Step 6

Turn the heat off to let the fat settle on the surface. Skim off most of the fats then turn the heat back on and bring to a gentle boil.

Step 7

Add the potatoes and cook for 10 minutes or until tender. Then add the corn and cabbage and cook for 3-5 minutes. Lastly, add the green part of the onion leeks and salt if still needed then turn off the heat.

Step 8

Transfer to serving bowls.