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Recipe Index » Course » Lunch » Phorittos (Pho Style Burrito)

Phorittos (Pho Style Burrito)

Published by Meaghan on December 27, 2022 | last updated on December 27, 2022.

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Phorittos wrap all the yummy pho flavors up into a tortilla shell for a can’t miss fusion. These pho style burritos combine perfectly seasoned beef, veggies, and rice noodles and turn it into a portable meal you’ll love!

a cut in half phoritto to reveal the filling

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

Pho is amazing.

Burritos are amazing. 

Put them together for a mind blowing experience of deliciousness.

It’s the fusion meal you didn’t know you needed in your life.

We’re talking wrapping up rice noodles, veggies, and seasoned beef in a blanket of a tortilla for a treat any pho lover will love.

Pho sure.

two halves of a phoritto stacked together on a white plate with a toothpick in the center

What do you call pho in a burrito?

While this sounds like the beginning of a terrible dad joke, it’s not.

Pho stuffed into a tortilla shell is a phoritto of course!

Ingredients

To make these you’ll need:

an overhead image showing the measured ingredients needed to make a phoritto

  • Seasonings– Ground ginger, anise seed, fennel seed, coriander, salt
  • Olive oil
  • Veggies– Sliced yellow onion and sliced bell pepper
  • Steak– Round steak sliced as thin as possible
  • Pho Broth – You can find this online or in the Asian section of your grocery store
  • Rice noodles– Again you can find these in the Asian section
  • Tortillas– Burrito sized tortillas
  • Bean sprouts– 1 can drained
  • Green onions– Sliced
  • Sriracha– To taste

How to Make

To make these, start by mixing  together the ginger, anise seed, fennel seed, coriander and salt in a small bowl.

pho seasonings in a small glass mixing bowl

Set the seasoning aside.

strips of beef and sliced peppers and onions in oil in a gray skillet

Then, heat a skillet with olive oil over medium heat.

Saute the peppers and onion in the skillet for 1-2 minutes, or until veggies are just starting to soften but still crisp.

browned strips of beef and sauteed sliced peppers and onions in oil in a gray skillet

Push the veggies to the side, then sear the steak strips on both sides, sprinkling the seasoning mix over the whole pan.

browned strips of beef and sauteed sliced peppers and onions in broth in a gray skillet

Add the broth, mix everything and let everything simmer until the beef is cooked through and tender.

rice noodles in a large silver pot of water

At this point, remove it from pan and cover it.

cooked rice noodles in a large silver pot

Set it aside until you are ready to use it.

cooked rice noodles in a white bowl next to a bowl of cooked steak strips with peppers and onions

Meanwhile, bring the remaining 3 ½ cups pho broth to a boil.

a large flour tortilla with a line of dark sauce down the center

When it boils, remove it from the heat and add the rice noodles.

sauteed peppers onions and beef on a bed of rice noodles in the center of a large flour tortilla

Cover the pot and let the noodles sit for 5-6 minutes, or until cooked.

sauteed peppers onions and beef on a bed of rice noodles in the center of a large flour tortilla

Assemble the phoritto by adding the hoisin to the burrito shell, followed by rice noodles, then veggies and beef, bean sprouts, green onions, and sriracha.

Fold and enjoy!

cut in half phorittos stacked on small white plates to reveal the filling

Variations

You can switch this up a bit to suit your preferences.

Some variations:

  • Trade the beef for chicken or shrimp instead.
  • If you are vegetarian, skip the beef all together and use tofu or mushrooms.
  • Add some fresh lime, cilantro, and mint when you assemble everything.

a stack of phorittos on a white plate

Storing leftovers

Store the filling separate from the tortillas in an airtight container in the fridge for up to 3 days.

Tips and Tricks

  • Use any kind of rice noodles you want and follow the instructions on the package when you are cooking them.
  • You could use a pho seasoning packet instead of making your own.
  • Sriracha is optional. Using it and how much you use is totally up to you.

a stack of phorittos on a white plate

Other Creative Burritos

Phorittos combine the best of two worlds- pho and burritos- into one yummy delight.

Make it and enjoy!

Looking for other creative burrito recipes?

Try these:

  • Sausage Breakfast Burritos
  • Buffalo Chicken Burritos
  • Smothered Beef Burritos (aka Wet Burritos)

If you’ve tried these PHORITTOS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

a cut in half phoritto to reveal the filling

Phorittos (Pho Style Burritos)

Phorittos wrap all the yummy pho flavors up into a tortilla shell for a can't miss fusion. These pho style burritos combine perfectly seasoned beef, veggies, and rice noodles and turn it into a portable meal you'll love!
5 from 2 votes
Print Pin Rate
Course: Beef, Dinner, Lunch
Cuisine: American, Vietnamese
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 burritos
Calories: 674kcal
Author: Meaghan @ 4 Sons R Us
Prevent your screen from going dark

Ingredients

  • ½ teaspoon ground ginger
  • ½ teaspoon anise seed
  • ½ teaspoon fennel seed
  • ½ teaspoon coriander
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 1 yellow onion sliced
  • ½ bell pepper sliced
  • ½ lb round steak sliced as thin as possible
  • 4 cups pho broth divided
  • 8 oz rice noodles
  • 4 large burrito tortillas
  • ½ cup hoisin sauce or to taste
  • 1 can beansprouts drained
  • 2 green onions sliced
  • 2-3 tablespoons sriracha or to taste
US Customary - Metric

Instructions

  • In a small bowl, mix together the ginger, anise seed, fennel seed, coriander and salt, set aside
  • Heat a skillet over medium heat, add the olive oil, peppers and onion amd cook 1-2 minutes, or until veggies are just starting to soften but still crisp
  • Push the veggies to the side, then sear the steak strips on both sides, sprinkling the seasoning mix over the whole pan
  • Add the broth, mix everything and allow to simmer 1-2 minutes, or until beef is cooked through and tender, remove from pan and set aside, covered, until ready to use
  • Meanwhile, bring the remaining 3 ½ cups pho broth to a boil, remove from heat, and add the rice noodles. Cover and allow to soak 5-6 minutes, or until cooked
  • Assemble the phoritto by adding the hoisin to the burrito shell, followed by rice noodles, then veggies and beef, bean sprouts, green onions, and sriracha

Notes

  • Use any kind of rice noodles you want and follow the instructions on the package when you are cooking them.
  • You could use a pho seasoning packet instead of making your own.
  • Sriracha is optional. Using it and how much you use is totally up to you.

Nutrition

Calories: 674kcal | Carbohydrates: 103g | Protein: 27g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 37mg | Sodium: 2498mg | Potassium: 722mg | Fiber: 7g | Sugar: 18g | Vitamin A: 561IU | Vitamin C: 40mg | Calcium: 167mg | Iron: 6mg
Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

If you enjoyed this...

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    Wet Burritos
  • Easy Crockpot Chicken Pho
    Easy Crockpot Chicken Pho
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    Sausage Breakfast Burritos
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Hi! I’m Meaghan

Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas. I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot. Read more...

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Welcome to 4 Sons ‘R’ Us

Hi! I’m Meaghan. Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas.

I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot.

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