This was originally a way to use up leftover brisket from making beef stock for pho… but now I make the stock just so I can eat this! This is based on a Recipe Tin Eats recipe, but tweaked to add even more flavour punch.
The stock takes 4-6 hours. Once done, the meat can be refrigerated but reheat it before shredding. The sauce comes together quickly and from there it’s a very quick pan fry.
4 cloves of garlic
4 TB lime juice (fresh is best)
4 TB fish sauce
2 TB premium soy sauce
½ cup packed brown sugar
3 whole lemongrass stalks, finely chopped OR 3 TB lemongrass paste
500-700g cooked beef brisket, shredded (sliced) -this is about 800-1100g raw
2 TB oil
Rice (cooked in beef stock is tasty)
Nuoc cham sauce (optional)
Chopped fresh coriander
Chopped fresh spring onions
Finely slice red chilli
1 – Mix the marinade ingredients together (first 6 ingredients)
2 – Pour over shredded beef
3 – Heat oil in a large frying pan. Add beef and leave to caramelise for 2-3 minutes. Turn to the other side and cook a further 2 minutes until it crisps up a little.
4 – Serve over rice, sprinkling garnishes on top or allow guests to add their own garnishes at the table.