Caramelised Vietnamese Shredded Beef encompasses all that we love about Vietnamese food!
Shredded beef tossed in a lemongrass sauce then pan fried until golden, its savoury, sweet and garlicky.
But lets be honest.
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Its those crispy golden bits that we go bonkers over!
This is aquick recipethat evolved to use up leftover cooked beef, such as after making stock.
So Ive used repurposed beef here butdont worry, it can be made from scratch too!
Very easy to give away Pho take-home packs.
Not so easy to give away really tender cooked brisket, like, totally shreddable!
But it doesnt have much flavour cause its been sucked out into the broth.
Doesnt sound very appetising does it?!
So what do we do?
We dont need to add flavour to the beef when braising because the Lemongrass Marinade does that job.
Vietnamese Lemongrass Marinade
The flavour added to the beef is my go-to Vietnamese marinade recipe.
I marinate and grill or bakechicken wings,pork chops,tofu(yes really!
), or prawns/shrimp (try thisVietnamese Shrimp Salad).
And thats no exaggeration!
Just use a touch extra oil.
Finally a great dog friendly hotel!
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