Vietnamese Caramelized Beef (Thit Bo Rang)

image of fresh beef ground beef brown sugar fish sauce garlic shallots lime juice lemongrass ginger chili cilantro mint basil peanuts arranged on white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

adam saha

Vietnamese Caramelized Beef (Thit Bo Rang)

This quick Vietnamese Caramelized Beef delivers rich, sticky, intensely flavorful results in under 25 minutes, featuring ground beef coated in a sweet-savory caramel glaze with notes of ginger, garlic, and fish sauce, perfect for a weeknight dinner over rice.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 servings

Course: Main Course

Cuisine: Vietnamese

Calories: 450

Ingredients Equipment Method Notes

Ingredients

For the Beef

For the Caramel

For the Aromatics

For the Glaze

For Heat and Brightness

Other

Equipment

Large heavy-bottomed skillet or wok

Method

In a small bowl, whisk together the fish sauce and broth. Set aside. Prepare all aromatics by mincing shallots, garlic, and ginger.
In a large, heavy-bottomed skillet or wok over medium-high heat, combine the brown sugar and 2 tablespoons of water. Do not stir initially. Allow the sugar to melt and bubble until it reaches a deep amber color, about 3-5 minutes.
Immediately add the minced shallots, garlic, and ginger to the caramel. Stir quickly, cooking until fragrant, about 30 seconds to 1 minute. Add 1 tablespoon of oil if needed for even cooking.
Increase heat to high. Add the ground beef, breaking it up with a spoon, and cook until no pink remains, about 3-4 minutes.
Pour the fish sauce and broth mixture over the beef. Reduce heat to medium-low and let simmer until the sauce thickens and coats the beef, about 5-8 minutes.
Remove from heat. Stir in lime juice and optional chili slices. Garnish with cilantro, peanuts, scallions, and mint or basil. Serve over hot rice or noodles.

Notes

For best results, watch the caramel closely to avoid burning. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat on stovetop with a splash of water to loosen glaze.