Phoritto (Pho + Burrito) recipe
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Ingredients
- 1 tablespoon vegetable oil 1 ½ onion, thinly sliced 3 jalapeno peppers, thinly sliced 2 (14 ounce) cans beef-flavored pho broth 1 pound frozen ribeye steak, thinly sliced 10 ounces thin rice noodles (vermicelli-style) 8 burrito-size flour tortillas 1 (8 ounce) jar chili-garlic sauce 1 (8 ounce) package bean sprouts 2 tablespoons hoisin sauce, or to taste 1 bunch Thai basil 1 bunch cilantro 1 lime, sliced
Nutrition Info
- 447.8 caloriescarbohydrate: 68.7 gcholesterol: 20.4 mgfat: 12 gfiber: 5.2 gprotein: 15.1 gsaturatedFat: 3.6 gservingSize: -sodium: 1939.6 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Phoritto (Pho + Burrito)
Directions
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Heat oil in a large saucepan over medium heat. Add onions, cook and stir until softened, about 5 minutes. Add jalapenos, cook and stir until dark green, about 5 minutes. Remove from heat.
Heat broth in a saucepan over medium-high heat. Cook batches of ribeye slices in hot broth until medium-rare, 10 to 20 seconds per batch.
Bring a large pot of water to a boil. Add noodles, cook at a boil until tender, 3 to 5 minutes. Drain.
Place tortillas on a microwave-safe plate. Heat in the microwave until warm, 20 to 25 seconds.
Divide onion and jalapeno mixture, ribeye slices, noodles, chili-garlic sauce, bean sprouts, hoisin sauce, Thai basil, and cilantro among warmed tortillas. Spoon a small amount of broth on top. Fold opposing edges of tortillas over filling and roll up into burritos. Serve with lime slices.