Beef brisket and pork balls Pho

 

find a nice piece of brisket (key to success!) - about 500g

weight of brisket plus enough water to cover was 1.2kg - added salt at 0.6% of weight

added 2 tbsp each of mirin, sake, soya

2 segments star anise

1 small bit of cinnamon bark

charred & blackened half onion and a piece of ginger

one clove garlic

cooked in multicooker at 80 C for 12 hours (actual temp was 83 C)

raised to 82 C for last hour (didnt check actual temp)

300g minced pork.  salt at 0.7% of weight.  let sit for 20 mins then form pork balls