Sweet caramelized beef, tangy lime, and a hit of umami from fish sauce. A Southeast Asian classic.←Back to Taco Base Recipes
1 lb ground beef (80/20 blend)
3 tbsp brown sugar
2 tbsp fish sauce
2 tbsp soy sauce
1 tbsp lime juice
4 cloves minced garlic
1 medium minced shallot
1 tsp crushed red pepper flakes
1 tbsp vegetable oil
Heat a large skillet over medium-high heat and add the vegetable oil. Swirl it like you mean it.
Toss in the minced garlic and shallot. Stir until fragrant, about 1-2 minutes.
Add the ground beef to the skillet and break it up with a wooden spoon. Cook until browned and crumbly, about 5-7 minutes.
Reduce the heat to medium and stir in the brown sugar, fish sauce, soy sauce, and lime juice. Let it simmer while the sugar caramelizes, coating every bit of beef in glorious, sticky goodness. This takes about 3-4 minutes.
Sprinkle in the crushed red pepper flakes and give everything a final stir. Taste and adjust seasoning as needed.
Remove from heat and let the beef rest for 2 minutes before serving. It’ll thicken slightly, intensifying the flavors even more.
Chef's Notes
Use fresh lime juice. Bottled lime juice tastes like chemicals and regret. Fish sauce is intimidating if you've never used it, but trust the process: it smells funky alone but creates deep, savory complexity in the dish. Red Boat and Squid brand are excellent choices, available at Asian groceries or the international aisle. The caramelization happens fast once the sugar hits the hot pan, so have everything prepped and within reach. Shallots provide a sweeter, more delicate onion flavor than yellow onions and are worth seeking out. This dish is inspired by thit bo kho, a Vietnamese staple that proves beef and sweetness belong together. The Ancient Taco Codex notes that this recipe has converted more fish-sauce-skeptics than any diplomatic effort in culinary history. You're welcome.
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