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Phoritto (Pho + Burrito)


"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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45 m servings 446 cals
Original recipe yields 8 servings (8 phorittos)

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  1. 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.
  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.
  3. Bring a large pot of water to a boil. Add noodles; cook at a boil until tender, 3 to 5 minutes. Drain.
  4. Place tortillas on a microwave-safe plate. Heat in the microwave until warm, 20 to 25 seconds.
  5. 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

Per Serving: 446 calories; 11.9 g fat; 68.4 g carbohydrates; 15 g protein; 20 mg cholesterol; 1940 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I only used 2 jalapenos and this still packed some heat so you might want to scale back on the jalapeno's and the chili garlic sauce if you are sensitive to heat. Fresh bean sprouts were not ava...