Pho Burrito (Phoritto) Recipe

All your favorite flavors of Phoritto in one tortilla! I get meat, broth, noodles and Thai basil from my Asian grocery store


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


Step 1
Heat the oil in a large saucepan over medium heat. Add the onion; Cook and stir until soft, about 5 minutes. Add jalapenos. Cook and stir until dark green, about 5 minutes. Remove from heat.

Step 2
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 3
Bring a large pot of water to a boil. Add the noodles; Boil on heat for 3 to 5 minutes to soften. Drainage.

Step 4
Place the tortillas on a microwave-safe plate. Heat in the microwave for 20 to 25 seconds to heat.

Step 5
Divide the onion and jalapeno mixture, ribs, noodles, red pepper sauce, bean sprouts, huesin sauce, Thai basil and coriander between the heated tortillas. Pour a small amount of broth over it. Fold the opposite edges of the tortillas over the filling and shape into a burrito. Serve with lemon slices.

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4.4/5 - (19 votes)
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 8

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