Phoritto (Pho + Burrito)

Try this bold twist on Vietnamese-style cuisine with pho-inspired burritos packed with tender steak, rice noodles, savory-sweet sauce, and Thai basil!

• 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 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 2

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

Step 3

Heat oil in a large saucepan over medium heat. Add onions. Cook and stir until softened, about 5 minutes. Add jalapeños. Cook and stir until dark green, about 5 minutes. Remove from heat.

Step 4

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

Step 5

Divide onion and jalapeño mixture, ribeye slices, noodles, chili-garlic sauce, bean sprouts, hoisin sauce, Thai basil, and cilantro among warmed tortillas. Spoon broth on top. Fold opposing edges of tortillas over filling and roll up into burritos. Serve with lime slices.