Caramelised Vietnamese Shredded Beef encompasses all that we love about Vietnamese food! Shredded beef tossed in a lemongrass sauce then pan fried until golden, it’s savoury, sweet and garlicky. But let’s be honest. It’s those crispy golden bits that we go bonkers over!
This is a quick recipe that evolved to use up leftover cooked beef, such as after making stock. So I’ve used repurposed beef here but don’t worry, it can be made from scratch too!
Caramelised Vietnamese Shredded Beef
Caramelised Vietnamese Shredded Beef is a recipe that was born as a way to use up leftover cooked brisket used to make the broth for Pho soup. Leading up to publishing the recipe, I made it quite a few times and found myself with an alarming stockpile of cooked brisket in my freezer.
Very easy to give away Pho take-home packs.
Not so easy to give away “really tender cooked brisket, like, totally shreddable! But it doesn’t have much flavour cause it’s been sucked out into the broth.”
Doesn’t sound very appetising does it?! 😂
So what do we do? We just inject a ton of Vietnamese flavours, then give it an extra wow factor by pan frying to get all those crispy golden bits!
Don’t worry if you happen not to have leftover cooked beef in your fridge. It’s VERY simple to make this from scratch.
Type of leftover cooked beef to use
This Caramelised Vietnamese Shredded Beef recipe is ideal to use with leftover beef picked off meaty bones when making broth, or large pieces of meat like brisket used in Pho or similar where the beef meat has been simmered for hours so the beef flavour leaches into the broth.
It can also be made with any type of cooked beef – it doesn’t even need to be shreddable – as long as it’s relatively neutral OR Asian flavoured so the Lemongrass Sauce flavour doesn’t clash.
The idea with this recipe is to repurpose beef scraps after making stock and to transform it into something amazing!
What to do if you don’t have leftover cooked beef
Just simmer raw brisket or chuck for 2.5 – 3 hours with a few basic flavourings (onion, garlic) until it’s shreddable. We don’t need to add flavour to the beef when braising because the Lemongrass Marinade does that job. But by adding some basic flavour into the braising liquid, you will be able to use that broth for another purpose (anything that calls for beef broth!).
Vietnamese Lemongrass Marinade
The flavour added to the beef is my “go-to” Vietnamese marinade recipe. I use it to marinate whole pieces of chicken (thigh, breast, wings, drumsticks) which I serve as is, or make Vietnamese Chicken Noodle Bowls. I marinate and grill or bake chicken wings, pork chops, tofu (yes really!), or prawns/shrimp (try this Vietnamese Shrimp Salad).
It’s a secret weapon marinade because of its versatility and how simple it is – just a mix of:
- lemongrass – finely chopped fresh OR lazy paste
- garlic – plenty!
- sugar, fish sauce, soy sauce and lime – for classic Asian sweet/savoury/sour flavour balance
If you serve it hot off the stove then I think you’ll find you need nothing more than perhaps a quick squeeze of lime to finish it off, and a big dollop of chilli sauce or paste wouldn’t go astray either.
However! If you want to really go all out, make up some Nuoc Cham, the chilli-garlic-fish sauce-lime sauce that is served with everything in Vietnam. And that’s no exaggeration! There’s tons of variations, from lighter flavours so it’s used almost like a soup such as with Bun Cha (Vietnamese Meatballs), to stronger sauces used for dipping Vietnamese Rice Paper Rolls.
Use the Nuoc Cham dipping sauce in this Vietnamese Lemongrass Chicken recipe, it’s the version best suited for this Caramelised Vietnamese Shredded Beef.
If you make this Caramelised Vietnamese Shredded Beef to use up the beef after making Pho, you’ll love how the toppings and sides are basically the same ingredients! Lime wedges, a big pile of bean sprouts, fresh herbs (coriander/cilantro is ideal, Thai basil also fantastic, mint also great – or a combo of these).
A little fresh chilli if you can handle the heat and for some extra bedazzle, a little sprinkle of peanuts.
Boom.
Hard to believe this bowl of amazingness is made with scrappy leftover beef from making stock, isn’t it?? ☺️ – Nagi x
PS I’ve made this using leftover chicken too, such as after making homemade Chicken Noodle Soup from Scratch. It’s really terrific! Just use a touch extra oil.
Caramelised Vietnamese Shredded Beef
Watch how to make it
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Caramelised Vietnamese Shredded Beef
Ingredients
- 500g / 1lb (3 cups) leftover cooked brisket or other beef , shredded or chopped (Note 1)
- 1 - 2 tbsp oil , for cooking
Marinade:
- 2 garlic cloves , minced
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp soy sauce , light or all purpose
- 2.5 tbsp (packed) brown sugar
- 1 tbsp vegetable oil
- 1 tbsp lemongrass paste (Note 2)
Serving:
- Rice or noodles
- Lime wedges OR Nuoc Cham (Note 3)
- Fresh coriander/cilantro leaves and/or finely sliced green onions
- Finely sliced red chilli, sliced cucumber, crushed 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!)
Recipe Notes:
Life of Dozer
Currently on a mini break with Dozer at Rick Stein’s Bannisters Hotel in Port Stephens! Finally – a great dog friendly hotel!!
Do you think shredded chicken will work
Nagi,
You are hands down my FAVORITE blogger!! I love that I can always find authentic Asian Cuisine & American Fare (or is Australia’s tastes so similar to ours?) I mean Salisbury Steak!! That started out as frozen TV dinners here in the 50s when everyone got a TV! They’d plop themselves, their TV trays & TV dinners in front of those huge Black & White Tubes & eat like they were at the coolest restaurant on their block!!! AMAZING!
If I ever get well enough to travel I’m going down under! I’d pay for a weeks worth of cooking classes if you’d be willing!! Now I just need the powers that be to help heal my legs!
I also need to get over my fear of Australia’s Bugs, Snakes & all your creepy crawlies!!😆
Thanks again for a great recipe!!!
You’re so welcome Lisa!! I’m with you on all the creepy crawlies, I can’t stand all the critters!
Another big success here tonight! Let’s see if we can make it a hat trick with your third appearance on the mealplanner tomorrow. Hubby even had seconds. Thanks Nagi!
Wahoo, can’t wait to hear what you think!!
Another great dish! I need to perfect the crisping of the beef so it doesn’t get too dried out. We used the Nuoc Cham sauce and rice noodles.
Had big plans for Sunday dinner…canceled them all when I received this post in my mailbox. Had to make this. Best decision ever!!! Awesome!!!
🙌 Woot!!
Hi Nagi, thanks for all your wonderful recipes – so much choice I think I have dinner sorted for the next year. With the caramelised shredded beef could you use left over silverside?
In a word AWESOME! I made this for dinner last night using leftover roast beef from a bone in strip loin roast. I cut off slices and then cut the slices into thin strips. I had some lemon grass in the fridge so I had to mince it up very fine. I served it over jasmine rice in pho bowls and topped it with cucumber, fresh crispy bean sprouts, green onion, thin red strips from a hot red pepper and cilantro. When I go to a Vietnamese restaurant, I always order this or it’s chicken equivalent. To be able to make this at home was incredible and it came very close to the restaurant taste. I had sweet Thai Chili and Nuoc Cham on the side. The only thing I was missing is that in a restaurant, this dish comes with one deep fried spring roll, however we were so full, I guess we didn’t need that LOL. We were blown away, this is a keeper! Thank you Nagi.
That’s awesome Judith!!
I made this using the left over brisket from your Pho recipe and both were soo good!
I used it on homemade pizzas and it was amazing.
It’s so good that half of it didn’t even make it on the pizza!
Also had it in the leftover Pho the next day.
Great idea!! I’ll have to try it Jess ❤️
Hi. Just wondering if you have a subbing suggestion for the fish sauce? I am not a fan at all of fish sauce
Hi Deb, nothing really compares to fish sauce – I promise it doesn’t taste fishy at all in the end. You could use 1 tbls oyster sauce or soy if you prefer.
Loved your Pad Thai, Khwetio, and other Thai reccpies. This Vietnamese shredded beef with Lemongrass sauce is, as you say, so easy. It is absolutely delicious. My husband would eat this every day. Will do some Vietnamese Meat Balls next week.
Thanks for all the delicious deliousness you”ve sent recently.
I have a folder with all your recipes and recently made the Chinese Cashew Chicken again. Yum.
Gae Fleming
Thanks Game! Hope you get a chance to make this for your hubby! 🙂 N xx
Nagi. Amazing. I made the pho. And then did the caramelized beef. Not sure which one I like better as both we do delish.
*Screech!* I’m so glad you made the pho, I was dying to hear what people thought. Thank you so much for letting me know Steven! N xx
Nagi, I was wondering what rype of food processor you have? I am looking for a new one and have a family of 5 … so I imagine it would be the same workload between us, with all your recipe testing! It would be amazing if you actually posted a list of kitchen tools and appliances you use!
Enjoy your weekend!
– Chantelle
Hi Chantelle! I promise I plan to, actually, the food processor is one thing I’ve not yet landed on 100%. I’ve been through a couple in the last 5 years or so and not thrilled with any of them! If you want to know about any specifically, just leave a message on any recipe or email me directly by responding to any new recipe email I send out! N x PS Currently a Breville 1000W, preciously a Cuisinart. Don’t get either 🙁
Mmh! At Bannisters – could moider you from envy!! Please, please. please could you, would Rick allow you to do a ‘story’? Everyone follows Rick Stein – that would be a wonderful personal experience !Today is gorgeous AND so, so easy once you have the cooked meat. And the sauce is a doddle . . .
Are you guilty, Nagi . . .:) ? Have just had a brief Sat pm reconnaissance with Mollymook . . . and everything but everything on specials is fully booked out! Yep, I know, Dozer did it !!!
I was at the other one! A new one opened in Port Stephens!!
OMG EHA! HE WAS THERE!! I saw him and I started squealing quietly and was too embarrassed to go up and ask for an autograph!! 😩
Yup – sorry – later realized Aussies love him enough for him to have two now! Oh, silly sausage: I would have swallowed a quick wine, walked right up and given him a huge hug: you would have gotten one back 🙂 ! He’s definitely an Aussie type of bloke !! Me: you should see the green hue ! Lucky you !!!!!!!!
Nagi, is the clear sauce on the picture next to the bowl the nuoc cham sauce? It looks very clear but when I go to the recipe then it looks more brown?
Hi Angelica! Bad shot choice 🙂 It is Nuoc Cham in both of the photos. It does look more brown when in a bowl but when scooped, it looks almost clear! N xx
When I die, I want to come back as a dog and live the high life with you and Dozer.
😂 Will you pose for photos too??
WOuld love to know if you have a sauce to serve on the side? Looks amazing!!! I swear we’ve been making a recipe a day of yours in our house…currently loving chicken chow mein and easy beef ramen and your beef Raghu recipe is our absolute favorite!
Hi Ann! I popped a link to the Nuoc Cham in the recipe! I’m so glad you are enjoying the recipe, thanks for trying them! N xx