PHORITTO (PHO + BURRITO)

Phoritto (Pho + Burrito) image

All your favorite flavors of pho... in a tortilla! I get the meat, broth, noodles, and Thai basil from my local Asian grocery market.

Provided by APDLef

Categories Sandwich Wraps and Roll-Ups

Time 45m

Yield 8

Number Of Ingredients 13

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 447.8 calories, Carbohydrate 68.7 g, Cholesterol 20.4 mg, Fat 12 g, Fiber 5.2 g, Protein 15.1 g, SaturatedFat 3.6 g, Sodium 1939.6 mg, Sugar 5.5 g