Caramelised Vietnamese Shredded Beef
User Reviews
5
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Prep Time
14 mins
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Cook Time
6 mins
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Total Time
20 mins
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Servings
3 - 4 people
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Course
Main Course
Caramelised Vietnamese Shredded Beef
Description
Caramelised Vietnamese Shredded Beef uses shredded brisket, which can be leftover cooked beef or prepared specifically by simmering until tender. The shredded beef is marinated briefly in a vibrant blend including garlic, lime juice, fish sauce, soy sauce, brown sugar, and lemongrass paste. This combination gives the beef a bright, sweet, and slightly tangy profile.
The cooking method involves quickly searing the beef in hot oil in a single layer to get a golden crust that enhances texture and flavor. The caramelization seals in the marinade and adds subtle smoky notes. The dish is commonly served over rice or noodles, complemented by fresh herbs like coriander, crisp cucumber slices, chopped peanuts, and a side of limed or Nuoc Cham dipping sauce to add acidity and spice.
The recipe adapts well to available beef, making it practical for using leftovers or freshly cooked brisket. The notes recommend adjusting portions based on beef quantity and suggest lemon or Nuoc Cham as optional finishing sauces for deeper flavor complexity. It's a satisfying, flavor-driven dish with a combination of caramelized meat and fresh garnishes.
Ingredients
- 500g / 1lb (3 cups) beef brisket shredded or chopped (Note 1, leftover, cooked, or other beef
- 1 - 2 tbsp neutral cooking oil for cooking, generic cooking oil
Marinade:
- 2 garlic minced, cloves
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp soy sauce , light or all purpose
- 2.5 tbsp brown sugar packed
- 1 tbsp vegetable oil
- 1 tbsp lemongrass paste (Note 2)
Serving:
- rice or noodles
- lime Note 3, wedges, or Nuoc Cham (Vietnamese dipping sauce
- Coriander leaves and/or finely sliced green onions, aka cilantro leaves, fresh
- red chilli finely sliced red chilli, sliced cucumber, crushed peanuts
- cucumber
- peanuts
Instructions
- Mix Marinade in a bowl.
- Add shredded beef and mix. Set aside 5 minutes.
- Heat oil in a large skillet over high heat. Add about half the beef and spread out in single layer.
- Leave undisturbed until golden (about 1 minute). Flip then cook the other side just briefly (about 30 seconds) just to heat and get a touch of golden, then remove.
- Repeat with remaining beef.
- Serve over rice, using either limes or Nuoc Cham as the sauce, and garnishes of choice (I used them all in the photos!)
Notes
- Leftover cooked beef works well if not heavily flavored with non-Asian spices; brisket from Pho is recommended.
- If using cold leftover beef, reheat before shredding for better texture and flavor integration.
- For fresh beef, simmer brisket with garlic, ginger, and onion until tender before shredding.
- Lemongrass paste offers convenience, but fresh minced lemongrass can be substituted.
- Serve with rice or noodles and a bright sauce such as lime wedges or Nuoc Cham.
- Recipe serves 3 to 4; scale ingredients to match available beef quantity.
User Reviews
Overall Rating
5
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