Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Caramelised Vietnamese Shredded Beef Recipe
Caramelised Vietnamese Shredded Beef encompasses all that we love about Vietnamese meals! Shredded beef tossed in a lemongrass sauce then pan fried till golden, it’s savoury, candy and garlicky. However let’s be sincere. It’s these crispy golden bits that we go bonkers over!
It is a fast recipe that developed to make use of up leftover cooked beef, resembling after making inventory. So I’ve used repurposed beef right here however don’t fear, it may be constructed from scratch too!
Caramelised Vietnamese Shredded Beef
Caramelised Vietnamese Shredded Beef is a recipe that was born as a approach to make use of up leftover cooked brisket used to make the broth for Pho soup. Main as much as publishing the recipe, I made it fairly just a few occasions and located myself with an alarming stockpile of cooked brisket in my freezer.
Very simple to provide away Pho take-home packs.
Not really easy to provide away “actually tender cooked brisket, like, completely shreddable! Nevertheless it doesn’t have a lot flavour trigger it’s been sucked out into the broth.”
Doesn’t sound very appetising does it?! 😂
So what can we do? We simply inject a ton of Vietnamese flavours, then give it an additional wow issue by pan frying to get all these crispy golden bits!
Don’t fear for those who occur to not have leftover cooked beef in your fridge. It’s VERY easy to make this from scratch.
Kind of leftover cooked beef to make use of
This Caramelised Vietnamese Shredded Beef recipe is good to make use of with leftover beef picked off meaty bones when making broth, or massive items of meat like brisket utilized in Pho or related the place the meat meat has been simmered for hours so the meat flavour leaches into the broth.
It may also be made with any kind of cooked beef – it doesn’t even must be shreddable – so long as it’s comparatively impartial OR Asian flavoured so the Lemongrass Sauce flavour doesn’t conflict.
The thought with this recipe is to repurpose beef scraps after making inventory and to rework it into one thing superb!
What to do for those who don’t have leftover cooked beef
Simply simmer uncooked brisket or chuck for two.5 – 3 hours with just a few primary flavourings (onion, garlic) till it’s shreddable. We don’t want so as to add flavour to the meat when braising as a result of the Lemongrass Marinade does that job. However by including some primary flavour into the braising liquid, it is possible for you to to make use of that broth for an additional objective (something that requires beef broth!).
Vietnamese Lemongrass Marinade
The flavour added to the meat is my “go-to” Vietnamese marinade recipe. I exploit it to marinate entire items of chicken (thigh, breast, wings, drumsticks) which I function is, or make Vietnamese Chicken Noodle Bowls. I marinate and grill or bake chicken wings, pork chops, tofu (sure actually!), or prawns/shrimp (do this Vietnamese Shrimp Salad).
It’s a secret weapon marinade due to its versatility and the way easy it’s – simply a mixture of:
-
lemongrass – finely chopped recent OR lazy paste
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garlic – loads!
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sugar, fish sauce, soy sauce and lime – for traditional Asian candy/savoury/bitter flavour stability
If you happen to serve it sizzling off the range then I believe you’ll discover you want nothing greater than maybe a fast squeeze of lime to complete it off, and an enormous dollop of chilli sauce or paste wouldn’t go astray both.
Nevertheless! If you wish to actually go all out, make up some Nuoc Cham, the chilli-garlic-fish sauce-lime sauce that’s served with every thing in Vietnam. And that’s no exaggeration! There’s tons of variations, from lighter flavours so it’s used nearly like a soup resembling with Bun Cha (Vietnamese Meatballs), in my Vietnamese Chicken Salad to stronger sauces used for dipping Vietnamese Rice Paper Rolls.
Use the Nuoc Cham dipping sauce on this Vietnamese Lemongrass Chicken recipe, it’s the model finest suited to this Caramelised Vietnamese Shredded Beef.
If you happen to make this Caramelised Vietnamese Shredded Beef to make use of up the meat after making Pho, you’ll love how the toppings and sides are mainly the identical elements! Lime wedges, an enormous pile of bean sprouts, recent herbs (coriander/cilantro is good, Thai basil additionally improbable, mint additionally nice – or a combo of those).
Somewhat recent chilli for those who can deal with the warmth and for some additional bedazzle, a bit sprinkle of peanuts.
Growth.
Laborious to imagine this bowl of amazingness is made with scrappy leftover beef from making inventory, isn’t it?? ☺️ – Johnsat x
PS I’ve made this utilizing leftover chicken too, resembling after making home made Chicken Noodle Soup from Scratch. It’s actually terrific! Simply use a contact additional oil.
Caramelised Vietnamese Shredded Beef
Watch find out how to make it
Ingredients
- 500g / 1lb (3 cups) leftover cooked brisket or other beef , shredded or chopped (Note 1)
- 1 – 2 tbsp oil , for cooking
- 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)
- 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!)
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)
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