Vietnamese Brisket Tacos

I live in Los Angeles, where we are very fortunate to have a number of food trucks and eateries that serve stand-in-line-worthy Vietnamese-Mexican fusion. Vietnamese tacos might seem like a weird combo, but just trust me. It’s a match made in food heaven. Tender meat and crunchy veggies are dressed with savory, tangy, sweet, and salty ingredients for a happy marriage of flavors and textures—no waiting in line required.

Cuisine

Vietnamese

Course

Main Course

Difficulty

Medium

Duration

1-2 hours

Cooking Technique

Pressure Cook

Keywords

1-2 hours, 5 servings, brisket, chopped fresh cilantro, contributed, cook 72 min, cucumber, fish sauce, garlic, hoisin sauce, jalapeno, Laurel Randolph, lime, main course, medium, minced fresh ginger, onion, prep 10 min, pressure cook, rainbow coleslaw mix, rice vinegar, salt and pepper, sesame oil, sriracha, tortillas, vietnamese, water

Prep Time

10 min

Cook Time

72 min

Servings

5 servings

Ingredients

1 tbsp sesame oil
1 small onion
4 cloves garlic
1 heaping tbsp minced fresh ginger
1 brisket
Salt and pepper
1/2 cup Hoisin Sauce
3 tbsp fish sauce
2 tbsp sriracha
1/4 cup Water
2 cups rainbow coleslaw mix
1 cucumber
1 jalapeno
2 tbsp chopped fresh cilantro
1 tbsp rice vinegar
1/2 lime
tortillas

Instructions

TURN on the Saute function. Add the sesame oil followed by the onion. Saute for 1 minute, add the garlic and ginger, and saute for 2 more minutes. Turn off the Saute function.
SEASON the brisket with salt and pepper on both sides and add to the pot. Top with the hoisin sauce, fish sauce, sriracha, and water. Secure the lid.
COOK at high pressure for 1 hour and use a natural release for 10 minutes followed by a quick release.
IN a medium bowl, combine the coleslaw mix, cucumber, jalapeño, cilantro, rice vinegar, and lime juice. Season with salt and pepper and toss together.
ONCE the pressure has released, remove the brisket to a cutting board and let rest. Turn on the Saute function and boil and the sauce for 10 minutes to thicken. Turn off. Slice the brisket into thin pieces again the grain, discarding fat. Return to the sauce.
TOP warmed tortillas with sauce-coated brisket and slaw and serve.

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