Phoritto (Pho + Burrito)
253 reviews of pho house so stoked we got here on their opening night!
Recipe Summary Phoritto (Pho + Burrito)
All your favorite flavors of pho... in a tortilla! I get the meat, broth, noodles, and Thai basil from my local Asian grocery market.Ingredients | Pho House Menu Taylor1 tablespoon vegetable oil1 ½ onion, thinly sliced3 jalapeno peppers, thinly sliced2 (14 ounce) cans beef-flavored pho broth1 pound frozen ribeye steak, thinly sliced10 ounces thin rice noodles (vermicelli-style)8 burrito-size flour tortillas1 (8 ounce) jar chili-garlic sauce1 (8 ounce) package bean sprouts2 tablespoons hoisin sauce, or to taste1 bunch Thai basil1 bunch cilantro1 lime, slicedDirectionsHeat 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.Info | Pho House Menu Taylorprep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
8
Yield:
8 phorittos
TAG : Phoritto (Pho + Burrito)Main Dish Recipes, Sandwich Recipes, Wraps and Roll-Ups,