Craving Bánh Mì? Try This Amazing Brisket Fusion Recipe!

NOTE: Place the brisket in the slow cooker with the fat cap up. The fat will slowly dissolve into the meat. This will create a succulent and juicy brisket.

I use a 10-quart slow cooker.

Lightly salt and pepper both sides of the brisket. I used more pepper than salt. I hold off on the salt a bit because there is salt in the soy sauce and beef stock.

Cook without browning the meat:

You do not need to brown the meat. You could just put all the ingredients except the brisket, give it all a stir till combined. You would then nestle the meat into the sauce. Cover and cook on low for 8 to 10 hours or 4-5 hours on high. Take the meat out and turn your slow cooker on high. You will now create a “slurry”. In a bowl, mix 3 T of water and 3 T of cornstarch until combined. Add to your slow cooker and cover. Let it come up to a bubble. This will thicken your sauce. It will take approximately 5-8 minutes. It’s now time to slice and serve your brisket with some gravy. You can also make a fusion style “bahn mi” sandwich. I will provide the instructions below.

Cook with browning the meat:

My slow cooker insert can go onto the stovetop. You could also do this in a separate skillet. I just heat three tablespoons of avocado oil over medium high heat. Once the oil is hot, add the meat and cook 4-5 minutes on each side till browned. Take the meat out of the pan and put the rest of the ingredients in, give it all a mix till combined. Add the meat back in and cover. Cook on low for 8-10 hours or on high for 4-5 hours.

My brisket was done perfectly in 8 hours. Take the meat out and turn your slow cooker on high. You will now create a “slurry”. In a bowl, mix 3 T of water and 3 T of cornstarch until combined. Add to your slow cooker and cover. Let it come up to a bubble. This will thicken your sauce. It will take approximately 5-8 minutes. It’s now time to slice and serve your brisket with some gravy. You can also make a fusion style “bahn mi” sandwich. I will provide the instructions below.

In a small to medium saucepan, add your rice vinegar, water, crushed red pepper, and sugar. Bring this to a simmer over medium high heat. Heat the liquid until the sugar has completely dissolved. Take it off the heat.

Peel your cucumbers and cut in half lengthwise. I like to take out the seeds. I then cut each half into half and then made thin “matchsticks”. I cut the carrots into similar “matchstick” sizes. Slice the radishes thinly. Put all your veggies into a non-reactive bowl and pour the pickling liquid over the top. Once the liquid is completely cool, place the veggies in the refrigerator.

Place both ingredients into a mixing bowl and stir to combine. You can more chili paste if you want more spice.

I like to slice each baguette in half lengthwise but not all through. I also take out some of the “flesh” of the bread. This makes more room to add more of the filling for the sandwich.

I like to put enough of the mayo to cover one side of the bread. Now, take some of your sliced brisket with some of gravy and fill your sandwich to your liking. I top with the pickled veggies. You could add a bit of cilantro on top. Slice in half. This will make two sandwiches or one for a very hungry person.