Chilli Marmalade Brisket Recipe
by Thuy Diem Pham
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180 minutes cook time
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Easy
A bold and flavour-packed bánh mì, featuring tender, oven-baked brisket glazed with a spicy marmalade sauce. Balanced with tangy pickled vegetables, rich pâté and fresh herbs, this is the ultimate Vietnamese sandwich.
From One Pan Vietnam by Thuy Diem Pham (Quadrille, RRP £22) photography © Laura Edwards
Ingredients for the Chilli Marmalade Brisket Serves: 4
- 750g beef brisket, excess fat trimmed
- 4 small baguettes, sliced open and middle crumb pulled out
- 150g coarse pork pâté (or chicken or mushroom pâté)
- 40g daikon and carrot pickle
- 4 tsp mayonnaise
- 4 tsp sriracha sauce
- 5g mint, leaves picked
- 5g coriander, leaves picked
Ingredients for the Chilli Marmalade
- 4 tbsp oyster sauce
- 1 tbsp fish sauce
- 2 tbsp marmalade
- 1 tbsp garlic granules
- 1 tbsp chilli powder
- 2 tbsp sesame oil
Method for Chilli Marmalade Brisket
- Preheat the oven to 130°C.
- In a bowl, mix the chilli marmalade ingredients together well and rub evenly over the brisket.
- Place the brisket in a deep roasting tray, cover tightly with foil and bake for 2½ hours until tender.
- Rest for 20 minutes, then slice thinly against the grain.
- Warm the scooped-out baguettes and spread the pâté inside. Fill with the brisket, pickles, mayonnaise, sriracha and herbs, and serve immediately.
About the author
Thuy Diem Pham is a British-Vietnamese chef, author and owner of The Little Viet Kitchen restaurant in Islington, North London. Born in a small village in the south of Vietnam, Thuy was surrounded by food, growing up amidst livestock and fresh produce, with a wonderful variety of fruits, morning markets with freshly picked vegetables and the smells of traditional street food
