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!

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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.

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:

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.

Set the seasoning aside.

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.

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 let everything simmer until the beef is cooked through and tender.

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

Set it aside until you are ready to use it.

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

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

Cover the pot and let the noodles sit for 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.

Fold and enjoy!

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.

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.

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:

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 3 votes

Print Pin Rate

Course: Beef, Dinner, Lunch

Cuisine: American, Vietnamese

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: burritos

Calories: 674kcal

Author: Meaghan @ 4 Sons R Us

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.