The whole family is just going to love this Lemongrass Beef Brisket Noodle Salad 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
Noodle soup salad bowl may sound a wee bit weird. I mean is it a soup or is it a salad?
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. Good news is: 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.
- sweet potato;
- 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:
The whole family is just going to love this Lemongrass Beef Brisket Noodle Salad 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.
- 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
- 1/2 cup rice wine vinegar
- 2 long red chillies thinly sliced (optional)
- 2 tbsp fish sauce
- 4 cloves garlic finely chopped
- 1/4 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
Place brisket, stock, 1 lemongrass stalk, 1 kaffir lime leaf and 1 tsp 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.
Place brisket, stock, 1 lemongrass stalk, 1 kaffir lime leaf and 1 tsp 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.
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.
Please note: the nutritional information here is going to change depending on what style of noodle you use. I like to use miracle noodles but they can be substituted for rice vermicelli or any noodle of your liking. Use an app like My Fitness Pal if you need to calculate the nutritional value based on your choice of noodle.
If you tried this recipe please comment and rate it.
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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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