Caramelised Vietnamese Shredded Beef embodies everything we cherish in Vietnamese cuisine! Tender shreds of beef coated in a lemongrass-infused sauce, followed by a golden pan-frying stage that brings forth a delightful symphony of savory, sweet, and garlicky flavors. Yet, let’s admit it – it’s those irresistible, crispy golden edges that truly steal the spotlight!
This swift recipe initially emerged as a solution for repurposing leftover cooked beef, often found after creating a stock. So, while I’ve employed repurposed beef in this rendition, rest assured, crafting it from the ground up is equally achievable!
Caramelised Vietnamese Shredded Beef
Caramelised Vietnamese Shredded Beef emerged as a clever solution to utilize the surplus cooked brisket that had been used to craft the Pho broth. In the lead-up to unveiling the recipe, I found myself creating it multiple times and unintentionally amassing a substantial collection of cooked brisket within my freezer.
Dispensing Pho take-home packs was a breeze.
However, bestowing “remarkably tender cooked brisket, almost effortlessly shreddable but somewhat drained of its inherent flavor due to its infusion into the broth” proved to be a less straightforward endeavor. Admittedly, this description doesn’t exactly spark culinary enthusiasm!
So, what’s the remedy? Inject an abundance of vibrant Vietnamese flavors, then elevate it to a new level of deliciousness through pan-frying, thus conjuring those irresistible, crispy golden edges!
TYPE OF LEFTOVER COOKED BEEF TO USE
The Caramelised Vietnamese Shredded Beef recipe is perfectly suited for repurposing leftover beef, which might have been delicately removed from meaty bones during the broth-making process. Likewise, it harmoniously embraces sizable cuts of meat like brisket, often utilized in dishes such as Pho, where the beef has undergone prolonged simmering, allowing its rich essence to meld with the broth.
Furthermore, this recipe is highly adaptable and can accommodate various forms of cooked beef. Whether it’s tender shreds or larger portions, the crucial aspect is that the beef possesses a relatively neutral or Asian-infused flavor profile. This ensures the Lemongrass Sauce’s exquisite flavors harmonize rather than clash with the existing meat essence.
WHAT TO DO IF YOU DON’T HAVE LEFTOVER COOKED BEEF
Simply allow raw brisket or chuck to gently simmer for a duration of 2.5 to 3 hours, accompanied by simple enhancements like onion and garlic, until it attains a desirable shreddable consistency. The objective during the braising phase is not to infuse flavor into the beef, as this role is fulfilled by the flavorful Lemongrass Marinade. However, by incorporating foundational flavors into the braising liquid, you create an opportunity to repurpose the resulting broth for alternative applications, including any recipe that requires the essence of beef broth.
Vietnamese Lemongrass Marinade
The infusion of flavor into the beef hinges on my trusted “go-to” Vietnamese marinade recipe. This versatile blend is my secret weapon, employed for marinating whole chicken pieces (think thighs, breasts, wings, drumsticks), which I either serve as is or incorporate into Vietnamese Chicken Noodle Bowls. The marinade works wonders on an array of ingredients – chicken wings, pork chops, tofu (yes, truly!), or even prawns/shrimp (take a stab at the Vietnamese Shrimp Salad).
The beauty of this marinade lies in its adaptability and its inherent simplicity, comprised of:
- Lemongrass – finely chopped fresh or conveniently available as lazy paste
- Garlic – a generous amount
- Sugar, fish sauce, soy sauce, and lime – a blend that captures the quintessential Asian balance of sweetness, savory notes, and a touch of tanginess
When served straight from the stove, you’ll likely find that a spritz of lime provides the perfect finishing touch. For those seeking an extra punch, a generous dollop of chili sauce or paste can certainly add some oomph.
But wait, there’s more! To truly indulge, whip up some Nuoc Cham, the chili-garlic-fish sauce-lime concoction that graces nearly every dish in Vietnam – no exaggeration! Nuoc Cham comes in various renditions, ranging from lighter versions suitable for soupy dishes like Bun Cha (Vietnamese Meatballs) or Vietnamese Chicken Salad, to more robust blends crafted for dipping Vietnamese Rice Paper Rolls.
For this Vietnamese Lemongrass Chicken recipe, the Nuoc Cham dipping sauce is the ideal accompaniment, perfectly suited for the Caramelised Vietnamese Shredded Beef. Should you decide to whip up this Caramelised Vietnamese Shredded Beef to utilize the residual beef post-Pho preparation, you’ll be pleased to note that the toppings and side components echo the same ingredients. Lime wedges, a generous heap of bean sprouts, an assortment of fresh herbs (coriander/cilantro works like a charm, Thai basil adds its own flair, and mint offers a delightful twist – or a blend of these), and a dash of fresh chili if you’re up for the heat. To add an extra layer of allure, a sprinkle of peanuts does the trick.
And there you have it.
It’s almost hard to believe that this delightful concoction emerges from the remnants of scrappy beef leftovers used for stock, isn’t it?
