Coconut Braised Beef Tongue

While not pretty to look at, beef tongue is one of the most flavorful parts of the animal and lends itself well to a Vietnamese preparation.

Braised Beef Tongue | Coconut | Soy | Cinnamon

Vietnamese Style Beef Tongue by Chef Chris Colburn


1 beef tongue
250 ml roasted coconut water (aka roasted coconut juice)
50 ml dark soy sauce
15 ml fish sauce
75 ml Vietnamese rice wine
50 ml rice wine vinegar
1 small piece Saigon cinnamon
49 g palm sugar
1 onion, sliced
2 cloves garlic, crushed
1 inch knob of ginger
1 inch piece of lemongrass (white part)
1 thai bird chile
6 g kosher salt
4 g white peppercorns


Place all ingredients in a pressure cooker and cook for 30 minutes

Allow tongue to cool in the cooking liquid, remove skin, and slice very thin. Reduce the cooking liquid, strain through a chinois, and mix with equal parts of nước chấm Use as a dipping sauce. To serve: In a lettuce leaf, add beef tongue, Vietnamese herbs, and shredded daikon + carrot. Roll up the lettuce leaf like a spring roll and dip in the sauce.

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