May 23, 2019
Vietnamese Crispy Brisket Salad
Prep Time: 20 minutes
Total Time: 20 minutes
Try this Vietnamese Crispy Brisket Salad recipe from the cookbook The Brisket Chronicles by Steven Raichlen.
This aromatic salad pinballs that traditional Vietnamese quintet of flavors — salty fish sauce, sour lime juice, sweet sugar, pungent garlic and fiery chiles — with crispy, meaty shreds of smoky brisket and fresh mint, cilantro and other fragrant herbs. It’s the perfect way to enjoy brisket on a hot day.
Yield: Serves 4 to 6
- Place the garlic and 1 teaspoon of the sugar in a small mixing bowl and mash to a paste with the back of a spoon. Add the remaining sugar, lime juice, fish sauce, cold water and pepper, and whisk until the sugar is dissolved. Correct the seasoning, adding lime juice, fish sauce and sugar to taste. The dressing should be highly seasoned. The dressing can be made ahead and stored in a sealed container in the refrigerator for up to 1 hour until serving (longer than that and the garlic tends to take over).
- Just before serving, line a plate with paper towels. Heat the oil in a deep saucepan or wok to 350°F. Working in batches, deep-fry the shredded brisket until sizzling and crisp, 2 minutes. Transfer the brisket with a slotted spoon to the prepared plate to drain.
- Pour the dressing into a large serving bowl. Stir in the fried brisket shreds. Add the cucumber, chiles, scallions and herbs. Toss to mix. Sprinkle with the peanuts and serve.