Steps to Prepare Pho House Menu Taylor

Phoritto (Pho + Burrito)

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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 Taylor

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

Directions

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.

Info | Pho House Menu Taylor

prep: 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,

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