Phoritto (Pho + Burrito)
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
42
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Vegetable Oil230 g
Bean Sprouts (package)2 tbsps
Hoisin Sauce (to taste)1 bunch
Thai Basil1 bunch
CilantroDirections:
1
Heat oil in a large saucepan over medium heat
2
Add onions; cook and stir until softened, about 5 minutes
3
Add jalapenos; cook and stir until dark green, about 5 minutes
4
Remove from heat
5
Heat broth in a saucepan over medium-high heat
6
Cook batches of ribeye slices in hot broth until medium-rare, 10 to 20 seconds per batch
7
Bring a large pot of water to a boil
8
Add noodles; cook at a boil until tender, 3 to 5 minutes
9
Drain
10
Place tortillas on a microwave-safe plate
11
Heat in the microwave until warm, 20 to 25 seconds
12
Divide onion and jalapeno mixture, ribeye slices, noodles, chili-garlic sauce, bean sprouts, hoisin sauce, Thai basil, and cilantro among warmed tortillas
13
Spoon a small amount of broth on top
14
Fold opposing edges of tortillas over filling and roll up into burritos
15
Serve with lime slices