Phoritto (Pho + Burrito) recipe

All Recipes Best Recipe Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups

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 calories
carbohydrate: 68.7 g
cholesterol: 20.4 mg
fat: 12 g
fiber: 5.2 g
protein: 15.1 g
saturatedFat: 3.6 g
servingSize: -
sodium: 1939.6 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Bring a large pot of water to a boil. Add noodles, cook at a boil until tender, 3 to 5 minutes. Drain.

  4. Place tortillas on a microwave-safe plate. Heat in the microwave until warm, 20 to 25 seconds.

  5. 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.

Recipe Yield

8 phorittos

Recipe Note

All your favorite flavors of pho... in a tortilla! I get the meat, broth, noodles, and Thai basil from my local Asian grocery market.

Do you like the recipe? Share this tasty recipe!