Phoritto Pho Burrito Recipes

PHO BURRITO RECIPE

Pho Burrito Recipe image

Give a boring burrito a flavor makeover. This recipe adds Vietnamese flavors to a standard burrito for a combination that is out of this world.

Provided by Spruce Eats Staff

Categories Lunch Entree Dinner Sandwich

Time 1h15m

Yield 4

Number Of Ingredients 24

Ingredients

For the Pho Broth:
4-inch piece fresh ginger (peeled and sliced into quarters down its length)
2 cinnamon sticks
2 whole star anise
3 whole cloves
2 tsp. coriander seeds
6 cups low-sodium beef broth
1 Tbsp. soy sauce
1 Tbsp. fish sauce
2 large onions (peeled and cut into quarters)
3 carrots (peeled and roughly chopped)
For the Burrito:
4 extra-large tortillas
1/2 pound sirloin steak (or round eye, or London broil)
1/2 cup carrots
1 cup fresh herbs (cilantro, basil, Thai basil, mint, or a mix, chopped)
3 scallions (thinly sliced)
1 cup bean sprouts
Optional: 1 chili pepper (thinly sliced)
1 to 2 limes (juiced)
Soy sauce to taste
2 Tbsp. Hoisin sauce
8 oz dried rice noodles
Sriracha to taste

Steps:

Char onions and ginger over high flame or in broiler for a few minutes.
Meanwhile, dry-roast the spices by placing the cinnamon, star anise, cloves, and coriander seeds in the bottom of a dry 2-quart saucepan over medium-low heat for 1 to 2 minutes, until toasty and very fragrant. Stir frequently to prevent the spices from scorching.
To the pan with the spices, add the broth, soy sauce, fish sauce, chopped carrots, and the charred onions and ginger.
Bring the broth to a boil over medium-high heat, then reduce the heat to medium-low. Cover and continue simmering for 30 minutes to give time for all the spices and aromatics to infuse in the broth.
When the broth is ready, set a strainer over another bowl or saucepan, and strain the solids from the broth. Discard the solids and keep warm.
While the broth is simmering, put the beef on a plate, cover with plastic wrap, and freeze for 15 minutes. The edges of the beef should feel firm to the touch, but the beef should not be frozen through. This will make it easier to slice the beef thinly.
While beef freezes, prepare noodles according to package instructions and set aside.
Remove the beef from the freezer and immediately use your sharpest knife to slice the beef into very thin slices. Slice across the grain, and aim for slices no thicker than 1/4-inch. Once sliced, fry meat in skillet until cooked through.
To assemble burrito in tortilla, add meat, pho broth, carrots, herbs, scallions, sprouts, peppers, lime juice, soy sauce, hoisin, noodles, and sriracha. Roll tightly and serve with extra pho broth for dipping.

Nutrition Facts : Calories 959 kcal, Carbohydrate 155 g, Cholesterol 52 mg, Fiber 12 g, Protein 40 g, SaturatedFat 6 g, Sodium 2584 mg, Sugar 11 g, Fat 20 g, ServingSize 4 burritos (4 servings), UnsaturatedFat 0 g

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

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

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