Phoritto (Pho + Burrito)

These phorittos, a clever fusion of Vietnamese pho soup and burritos, are made with ribeye steak, rice noodles, chile sauce, and fresh herbs.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 448 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 lime, sliced
• 1 bunch cilantro
• 1 (8 ounce) package bean sprouts
• 1 bunch Thai basil
• 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
• 2 tablespoons hoisin sauce, or to taste
• 1.5 onion, thinly sliced

Recipe Instructions

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.