Vietnamese Brisket Tacos
By :No Pressure Cookbook by Laurel Randolph
Print Recipe
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.
Votes: 5
Rating: 4.8
Rate this recipe!
Course Main Course
Cuisine Vietnamese
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Brisket, Tortillas
Prep Time 10 minutes
Cook Time 72 minutes
Servings
5 servings
Ingredients
  • 1 tbsp sesame oil
  • 1 small onion sliced
  • 4 cloves garlic smashed
  • 1 heaping tbsp minced fresh ginger
  • 1 brisket (2-2 1/2 pounds) at room temperature
  • 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 cut into matchsticks
  • 1 jalapeno thinly sliced
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp rice vinegar
  • 1/2 lime juiced
  • tortillas warmed, for serving
Course Main Course
Cuisine Vietnamese
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Brisket, Tortillas
Prep Time 10 minutes
Cook Time 72 minutes
Servings
5 servings
Ingredients
  • 1 tbsp sesame oil
  • 1 small onion sliced
  • 4 cloves garlic smashed
  • 1 heaping tbsp minced fresh ginger
  • 1 brisket (2-2 1/2 pounds) at room temperature
  • 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 cut into matchsticks
  • 1 jalapeno thinly sliced
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp rice vinegar
  • 1/2 lime juiced
  • tortillas warmed, for serving
Votes: 5
Rating: 4.8
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. COOK at high pressure for 1 hour and use a natural release for 10 minutes followed by a quick release.
  4. IN a medium bowl, combine the coleslaw mix, cucumber, jalapeño, cilantro, rice vinegar, and lime juice. Season with salt and pepper and toss together.
  5. 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.
  6. TOP warmed tortillas with sauce-coated brisket and slaw and serve.
5 replies
  1. Brooxierafie
    Brooxierafie says:

    So delicious and worth making! I’ll make more next time so we have more for the next day!

  2. elizabailey
    elizabailey says:

    These taste amazing. Couldn’t find brisket in less than 20#, so i used a 2.5# round roast, crossing my fingers that it would work. 45 mins high pressure with 10 minute release. It was perfect. Can’t wait to locate some brisket so I can try it as written.

  3. Dan
    Dan says:

    Flavor is just amazing, never added the saracha ass i didnt want it really spicy. Would make it again.

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