• You can make your own stew for these Vietnamese Tacos or just order take out to create this at home. Skip below to the Taco making steps if you have already made Bo Kho or ordered takeout!
• Dice 2 onions, and 2 shallots, and mince 5 cloves of garlic.
• Cut Lemongrass into 3 sections and bruise the lemongrass with the back of your knife, or food mallet.
• Set the pressure cooker to saute mode and preheat on high.
• While the pot is heating up, Cut Beef Chuck into 1.5" Cubes and season all sides with salt and pepper.
  
• Add oil into the pressure cooker and add in ⅓ of Beef Chuck. Be careful not to crowd the pot. Sear 2 sides of the beef for 2-3 minutes each.
• Remove beef once browned and repeat batches until all the beef has browned. Add additional oil if needed.
  
• While the beef is browning, make the sauce mixture. Combine the following ingredients into a mixing cup or bowl and mix well:
  1 can Tomato Paste 6oz, 1 can Beef Broth 14.5oz, 2 tablespoon Mushroom Seasoning, ½ teaspoon 5 Spice Powder, ½ tablespoon Curry Powder, 3 tablespoon Fish Sauce
• Once all the beef is done browning add in the diced onions shallots and garlic into the pressure cooker. Saute for about 2 minutes, then add 1 can of water to deglaze the pot. Scrape all browned bits from the bottom of the pot.
  
• Add in the browned beef, carrots, sauce mixture, and the rest of seasonings:
  2 stalks Lemongrass, 3 Aniseed, 3 Bay Leaf, 1 Cinnamon stick
• Set the pressure cooker to cook on high pressure for 30 minutes.
• While the stew is cooking, prepare the garnishes.
• Let the pot naturally depressurize for 10 minutes after the cooking cycle has completed. Carefully release pressure.

Taco Assembly

• Reserve the fat/oil from the top of the soup, and transfer into a bowl. If there is not enough to dip the tortilla add in some soup broth. Optionally you can use just the soup broth.
• Shred the beef, and spoon some soup over the moisten the meat.
• Heat a pan to medium/medium high and lightly grease the pan with oil.
• Dip the corn tortilla into the reserved broth, and add to the pan.
• Cook the tortilla until crispy and slightly browned about 2-3 minutes. Turn the tortilla over and add in shredded beef and cheese. I like to cover the tortilla with cheese and then add the meat to glue everything together.
  
• After another 2-3 minutes once the tortilla has crisped up and the cheese has melted, fold the taco in half and transfer to a plate.
  
• Optionally Garnish with:
  1 handful Cilantro (chopped), ½ Red Onion (chopped), 1 Lime (wedges), ¼ cup Cotija Cheese
• Serve tacos with a bowl of broth topped with onions and cilantro. Dip tacos into the broth and enjoy!