Caramelised Vietnamese Shredded Beef
Prep
14m
·
Cook
6m
·
Total
20m
About This Recipe
This caramelized Vietnamese shredded beef is made with leftover cooked brisket or other beef, marinated with garlic, lime juice, fish sauce, soy sauce, brown sugar, and lemongrass paste. Serve over rice or noodles with lime wedges, fresh coriander, red chilli, sliced cucumber, and crushed peanuts for a flavorful and satisfying meal.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
3)
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Marinade
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories856kcal42%
-
Fat53g2%
-
Saturated Fat14g0%
-
Carbohydrates10g0%
-
Fiber1g0%
-
Sugar5g0%
-
Protein78g3%
-
Cholesterol198mg9%
-
Sodium788mg39%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
* 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)
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)