Transform leftover brisket into a culinary masterpiece with this Caramelised Vietnamese Shredded Beef recipe!
Imagine tender, savory beef, infused with a sweet and umami-rich marinade and perfectly caramelized to create an irresistible dish that will leave everyone craving more.
Get ready to elevate your leftovers and tantalize your taste buds!
Ingredients
Okay, let's gather what we need! For this Vietnamese shredded beef, you're gonna love how simple it is. First, snag about 500g—or 1lb, which is roughly 3 cups—of leftover cooked brisket, or any beef really. Just shred or chop it up! You'll also need 1 to 2 tablespoons of oil for cooking; canola is my go to, but you do you!
Now, for that amazing marinade, grab 2 minced garlic cloves, 2 tablespoons each of lime juice and fish sauce, plus 1 tablespoon of soy sauce. Don't forget 2.5 tablespoons of packed brown sugar, 1 tablespoon of vegetable oil, and 1 tablespoon of lemongrass paste. This will ensure your beef has layers of Asian-inspired ingredients.
Finally, for serving: rice or noodles, lime wedges (or Nuoc Cham—it's yum!), fresh cilantro and/or sliced green onions, plus sliced red chili, cucumber, and crushed peanuts. It's gonna be awesome, I promise!
Get Started
You're gonna need to gather everything. I always find it makes cooking so much easier – no frantic fridge dives mid-prep! This recipe delivers a tender and flavorful result, similar to Asian steak, despite its simplicity.
Grab your leftover cooked beef—about 500g (or 1lb). Brisket from Pho is great, or any cooked beef that isn't too strongly flavored. Got it? Awesome!
Now, for the marinade, get ready to mix 2 minced garlic cloves, 2 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp soy sauce, a heaping 2.5 tbsp of brown sugar (packed!), 1 tbsp of vegetable oil, and 1 tbsp of lemongrass paste. Don't have lemongrass paste? Mince a stalk really finely.
Finally, get your serving stuff ready: rice or noodles, lime wedges or Nuoc Cham sauce which reminds me, I *really* need to learn how to say it properly, chopped cilantro, sliced green onions, red chilli, cucumber, and peanuts—*phew*! You might not use all of it; that's okay!
Cooking Instructions
Let's get cooking, shall we?! I'm sure you're just as excited as I am, but let's not get ahead of ourselves! First, you'll want to grab the marinade that you've already mixed—remember, that's the one with garlic, lime juice, fish sauce, soy sauce, brown sugar, oil, and lemongrass—and the shredded beef, and mix 'em together. Set it aside for 5 minutes so all the flavors can become friends.
Next, grab your largest skillet and heat about 1 to 2 tablespoons of oil over high heat. Once it's hot, add about half of the beef in a single layer–don't overcrowd! Leave it alone for about 1 minute until it's golden. Flip it and cook the other side for about 30 seconds, just to heat it through and get a little color. Now, remove it, and repeat with the remaining beef.
Serving Suggestions
Now, for the grand finale, here's how I like to serve up this flavor-packed dish! I usually go for a bed of fluffy rice—it's a classic for a reason but you can use noodles, a salad… the choices are endless. Don't be afraid to explore!
Here's a few side things I like to add for a "wow" factor:
* Lime wedges – they are there for a zing!
Fresh coriander/cilantro leaves** and green onions – add freshness!
**Finely sliced red chili—if you're feeling brave.
- Sliced cucumbers—for a crisp crunch.
- Crushed peanuts – to add some texture!
Recipe Notes
Before you grab your apron, let's chat about some important stuff that'll help you nail this recipe!
First, leftover cooked beef—any kind works, but avoid anything too heavily seasoned with non-Asian flavors. I love brisket. Reheat it if it's cold before shredding. To cook from scratch, simmer 800g brisket with garlic, ginger, and onion for 3 hours until tender.
Next, lemongrass paste. It's convenient, but you can also finely mince a lemongrass stalk if you're feeling fancy!
Finally, sauce! The beef is so juicy you might not need it, squeeze some lime juice. But for extra flavor, Nuoc Cham is the way—it's the garlic/chili/lime/fish sauce goodness that goes with everything in Vietnam!! Don't worry, it's easier to make than it sounds. This recipe serves 3-4 pretty well!
Short Recipe Version
Caramelised Vietnamese Shredded Beef
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
- 1 lb beef chuck, thinly sliced
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 red chili, finely chopped (optional)
- 1/4 cup water
- Cooked rice, for serving
- Fresh herbs (mint, cilantro), for serving
- Lime wedges, for serving
Instructions:
- In a bowl, combine fish sauce, soy sauce, brown sugar, and rice vinegar.
- Heat oil in a large skillet or wok over medium-high heat.
- Add garlic and chili (if using) and cook until fragrant, about 30 seconds.
- Add beef and cook until browned, about 5-7 minutes.
- Pour sauce over beef and add water. Bring to a simmer and cook until sauce thickens and caramelizes, about 5-7 minutes, stirring occasionally.
- Serve over rice, topped with fresh herbs and a squeeze of lime.
Nutrition Information (per serving, estimated):
- Calories: 350
- Protein: 30g
- Fat: 15g
- Carbohydrates: 20g