Caramelised Vietnamese Shredded Beef

* Optional

1. Leftover cooked beef - Use any leftover cooked beef where the beef isn't too heavily flavoured with non Asian flavours, I used brisket from Pho. If the leftover meat is cold, reheat it using your chosen method (I microwave) then shred, or chop. To make from scratch, use this recipe:

EASY SHREDDED BRISKET

Place 800g/1.6lb brisket in pot with 2 smashed garlic cloves, 3 slices ginger, 1 onion cut into quarters. Just cover with water. Cover then simmer for 3 hours (or slow cooker 10 hours low, pressure cooked 1 hr 20 min high) or until brisket is easily shreddable, then use per this recipe (will shrink down to about 500g/1lb).

Reserve braising liquid for use as broth for Asiany recipes, reduce down as needed to get sufficient strength (I'd expect to get 2 - 3 cups out of that much brisket). Try this Chinese Noodle Soup, Wonton Soup, Hot and Sour Soup or add in some of the spices from the Pho recipe and make a simple Pho! Or use in place of water in any Stir Fry or Stir Fried Noodles recipe for extra amazingness.

2. Lemongrass paste - I use this for convenience, could also use 1 thick lemongrass stalk, very finely minced.

3. Sauce - Sizzling straight off the pan, it's so juicy that you won't need a sauce other than a squeeze of lemon juice. But if you want to douse everything in your bowl with a sauce, use Nuoc Cham, the garlic/chilli/lime/fish sauce sauce that is served with everything in Vietnamese cuisine! Use the Nuoc Cham sauce in this Lemongrass Chicken Noodle Bowl recipe.

4. Serves 3 to 4 as a meal with rice and sides as shown. Scale down recipe to however much beef you have (click/hover on Servings and slide)