Phoritto (Pho + Burrito)


  • 1 tablespoon vegetable oil
  • 1 ½onion, thinly sliced
  • 3jalapeno 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)
  • 8burrito-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
  • 1lime, sliced
  • Directions

  • Step 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.


  • Step 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.

  • Step 3

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

  • Step 4

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

  • Step 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.

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