For a soft and flaky outcome, this simple pie crust combines lard and vinegar. Four crusts’ worth of dough can be made using this recipe.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 phorittos |
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
Instructions
- 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 | 448 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 5 g |
| Protein | 15 g |
| Saturated Fat | 4 g |
| Sodium | 1940 mg |
| Sugars | 6 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
The first time I made this exactly as written and we thought the steak dipped in the pho broth made it a bit soggy. So the 2nd time I used sirloin and sliced it thin across the grain. I marinaded it in the Awesome Korean steak marinade from AllRecipes: I didn’t have the Japanese Mirin so I made it with: Sherry, Marsala, Dry white wine, sesame oil, rice vinegar, white sugar, soy sauce + splash of orange juice and 4 squirts of honey. You MUST adjust and taste the Korean marinade to get the right balance of sweet and savory. I marinated the steak for about 2 hours turning once. I dredged it in flour and shook excess off. Then I flash fried it in a bit of vegetable oil and drained on paper towel. The meat turned out “melt-in-your-mouth wonderful. My daughter wouldn’t stop eating it. Everything else in the original I kept the same. All in all this is a very good recipe I will continue making.
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 available and I had to resort to can which is a shame because fresh would have added a nice crunch. These were different and a nice change of pace. The one recommendation I have is to heat your tortilla’s on the stove so you get that toasted tasted instead of heating them up in the microwave.