The whole family is just going to love this Lemongrass Beef Brisket Noodle Soup Bowl. Tender fall-apart brisket is combined with some fresh cucumber, egg noodles, and a super fresh and zesty lemongrass and kaffir lime broth. Warm your belly in winter or add a tropical feel to a summer's night. You choose.
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Lemongrass Beef Brisket Noodle Soup Salad Bowl
A noodle soup salad bowl may sound a wee bit weird. I mean is it a soup or is it a salad?
The truth is I just can't decide. All the fresh, crispy veg in there certainly makes it taste like a salad, but we also have a gorgeous lemongrass and kaffir lime broth going on which gives it a bit of a soup feel.
The good news is that being both a soup and a salad means it can work whether the rain is howling outside or you are sitting beachside. Take your pick.
What Is A Brisket And How Is It Cooked?
This one is a doozy.
Brisket is an inexpensive cut of meat that becomes meltingly tender and flavorsome with long, slow cooking (or quick intense pressure cooking as is the case here). It can be found at the supermarket or farmers' market. If you can't find one (I know it has only recently become a popular cut in Australia) then just ask your butcher and they will be able to help you out.
You can cook it low and slow on the stove top but I find it comes together really well in the pressure cooker in a fraction of the time, and without having to warm up the kitchen. I have included instructions for both in the recipe below.
Trying to Keep It Low Carb?
If you prefer to keep your lemongrass beef brisket bowl lower on the carb side then try out some of these veggie noodles instead. The following veggies work great as noodles.
- zucchini;
- carrots;
- sweet potato;
- pumpkin;
- cucumber (although seeing as we have a lot of cucumber in this recipe already I wouldn't use this here);
- or try something a bit different and go for parsnip noodles (although you want to be a fan of parsnip if you go this route, as it has a pretty distinct flavor).
Use a spiralizer to make your noodles the perfect size, or if you don't have one (and don't want yet another kitchen gadget...) then you can use the side of a box grater or even a cheese slice to make noodle ribbons instead. They will be wider but still nice and thin, the texture is great.
I have this spiralizer and it works great. It has different attachments for different shapes and sizes and I have found it works well for tougher veggies like carrots. Although I REALLY want this one:
Happy eating
xx
Instant Pot Lemongrass Beef Brisket Noodle Salad Bowl
Ingredients
- 1.2 kg (about 2.5lb) piece beef brisket
- 6 cups beef stock (increase this to 8 cups if cooking stove top)
- 3 lemongrass stalks inner core only
- 2 kaffir lime leaves
- ½ cup rice wine vinegar
- 2 long red chillies thinly sliced (optional)
- 2 tablespoon fish sauce
- 4 cloves garlic finely chopped
- ¼ cup coconut sugar
- 150 grams (about 5oz) fresh noodle of choice (i used miracle noodles) cooked according to package directions
- 1 cup each coriander and mint leaves
- 3 spring onions thinly sliced on the angle
- 1 cucumber shredded or spiralized
Instructions
Pressure Cooker Brisket
- Place brisket, stock, 1 lemongrass stalk, 1 kaffir lime leaf and 1 teaspoon salt in the base of the pressure cooker. Pop the lid on, set to seal and select manual pressure for 60 minutes. Once cooked allow the pressure to release naturally for about 10 minutes before releasing the steam. Remove the lid and allow to cool slightly in the stock.
Stove Top Brisket
- Place brisket, stock, 1 lemongrass stalk, 1 kaffir lime leaf and 1 teaspoon salt in a large saucepan. Cover and simmer over medium-low heat, topping up with water, for 4 hours or until the meat is tender. Once cooked remove the lid and allow to cool slightly in the stock.
Remaining Bowl Instructions
- Meanwhile, finely grate the remaining 2 stalks of lemongrass and shred remaining kaffir lime leaf, then place in a pan along with the rice wine vinegar, chilli, fish sauce, garlic, and coconut sugar. Bring to a simmer over medium heat, stirring to dissolve the coconut sugar, then remove from the heat.
- Remove the brisket from the cooking liquid and use two forks to shred it. Brisket can be quite a fatty cut so be sure to remove any excess fat and discard.
- Toss the shredded brisket with half of the lemongrass dressing. Then toss the brisket, noodles, herbs, spring onion and cucumber together in a large bowl along with the rest of the dressing and 1 cup of the cooled braising stock (add more stock if you want a soupier dish).
- Divide among serving bowls and serve. Any leftovers can be stored in the fridge in an airtight container, however, the noodles are likely to soak up a lot of the excess liquid.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
If you tried this recipe please comment and rate it.
I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3
Try some other bowls:
- 6 Ingredient Teriyaki Salmon Rice Bowl with Avocado and Pickled Radish;
- Quick Vietnamese Pork and Riced Broccoli Bowl;
- Spicy Chipotle Tofu Burrito Bowl
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Amanda says
This looks great but I’m not too crazy about cucumbers. Any suggestions for substitutions? Thanks!
Donna says
You can easily leave it out or just sub for some other veg - carrots would work well.
Lorie says
Haven’t made a brisket in a while and haven’t put one in the instant pot yet either! Guess it’s a sign. Lemongrass sounds perfect in this!
Daniela says
Yum! You had me at lemongrass brisket. Then again at soup salad bowl! So inspired to make this! Thanks so much for sharing :).
Donna says
Yay, enjoy!!
Marisa F. Stewart says
What a beautiful salad/soup or whatever you want to call it, it looks delish! I really think that the citrus taste of the lemongrass and the lime really enhance the dish. I don't have an Instant Pot -- after seeing this recipe I sure do wish I did. Being able to cook brisket in no time is sure handy. I'm saving the recipe for when I have an Instant Pot.
Tammy says
This dish is so pretty! I love the colors of the salad tossed into there...this is my kind of meal!
Alisha Rodrigues says
I love it that it feels like Salad and also feels like soup. Fresh veggies with so much flavor and goodness, makes a perfect bowl
Donna says
I agree 🙂
Anne Lawton says
I love beef brisket and the way that you made this. A lot lighter and full of vegetables! Thanks for sharing this.
Donna says
Very welcome Anne!
Jenni LeBaron says
I love beef brisket, I love noodles, I love lemongrass so you're totally speaking my language with this. Thanks to the Instant Pot for making recipes like this so easy!
Donna says
I know right!! Brisket on a weeknight was never happening around here before the instant pot made it so quick.
Cathleen @ A Taste of Madness says
It's funny. I was always so confused what brisket was. I didn't grow up with it, so whenever I heard it mentioned in TV shows, I couldn't imagine it at all.
Now I know! You make it sound so good
Donna says
Ha I was the exact same. It wasn't available in Aus at all so I had no idea what it was when I moved to the States. Now it seems to be making an entrance into the Aus market as well
Pam Greer says
I love this soup/salad combination!! Everything I like about a soup combined with everything I like about a salad. I also love that you used the Instant Pot to cook the brisket!
Donna says
Thanks Pam!! Yes the Instant Pot makes it so much quicker!!
Aleta says
Yes! This is exactly what I've been searching my whole life for! I just love instant pot beef, I have been making lots since I first opened my Instant Pot. This salad looks absolutely incredible, I cannot wait to make it for my family!
Donna says
Love your enthusiasm Aleta, be sure to stop back and let me know how it works out for you. We have been having it once a week for the past couple of weeks, and it is definitely a new favorite 🙂