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Beef Marinated in Fish Sauce
- Prep time 15Min
- Cook time 40Min
- Technique Braise
- Meat Beef
- Cut Wagyu
- Serves 4
Discover the bold flavours of Beef Marinated in Fish Sauce, a Vietnamese dish that blends tender beef with aromatic spices, chilli, garlic, and tangy fish sauce for a rich, savoury taste.
Ingredients
- Beef knuckle: 500g
- Fish sauce: 250ml
- Sugar: 200g
- Vinegar: 100ml (or substitute with lime juice)
- Water: 250ml
- Garlic: 1 bulb (thinly sliced)
- Fresh chili: 3-5 (sliced)
- Ginger: 1 small knob (sliced)
- Star anise and cinnamon stick: 1-2 pieces each
- Whole peppercorns: 1 teaspoon
- Kaffir lime leaves: 4-5 (optional)
Method
-
Prepare the Beef
● Clean the beef thoroughly several times with lime, salt, and crushed ginger to effectively remove any unpleasant odors.
● Boil the beef with ginger, garlic, lemongrass, cinnamon, black pepper, and star anise for about 40 minutes.
● Check if the beef is tender, then immediately transfer it to an ice-cold water bath to make it crispier and prevent discoloration.
-
Make the Marinade
● Combine fish sauce, water, sugar, and vinegar in a saucepan.
● Add star anise, cinnamon, peppercorns, and ginger slices. Adjust the ingredients to suit your preferred flavor profile.
● Heat the mixture over low heat until the sugar dissolves. Let it simmer for 5 minutes, then cool completely.
-
Marinate the Beef
● Slice the beef into medium-sized pieces.
● Layer the beef in a sterilized glass jar, alternating with garlic, chili, and kaffir lime leaves.
● Pour the cooled marinade into the jar, ensuring the beef is fully submerged.
● Let the dish sit at room temperature for about 15 minutes to allow the flavors to infuse into the beef. Alternatively, seal the jar tightly and leave it at room temperature for 1-2 days, then store it in the refrigerator.
