Phoritto (Pho + Burrito) APDLef reviews online

Phoritto (Pho + Burrito)


APDLef

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

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Edition Details

Author

APDLef

Cooking method

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.

Number of persons

8

Full cooking time

25 m

Cooking time

20 m

Time for preparing

45 m

Calories

446

Fats

11.9 g

Carbohydrate

68.4g

Protein

15 g

Cholesterol

20 mg

Sodium

1940 mg

Ingredients Phoritto (Pho + Burrito)

1 tablespoon vegetable oil
1 lime, sliced
1 bunch cilantro
3 jalapeno peppers, thinly sliced
8 burrito-size flour tortillas
1 1/2 onion, thinly sliced
2 (14 ounce) cans beef-flavored pho broth
1 pound frozen ribeye steak, thinly sliced
10 ounces thin rice noodles (vermicelli-style)
1 (8 ounce) jar chili-garlic sauce
1 (8 ounce) package bean sprouts
2 tablespoons hoisin sauce, or to taste
1 bunch Thai basil

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