Vietnamese Burrito Recipes

PHORITTO (PHO + BURRITO)

Steps:

• 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.

VIETNAMESE BURRITOS

Steps:

• Soak rice noodles in warm water until softened, then drain.
• Wash chicken breasts and pat dry.
• Combine all ingredients for the filling in a bowl, mix well and cover. Marinate for about 1 hour at room temperature.
• Preheat a grill. Grill chicken in pieces (cut to preference) until golden brown on both sides and cooked through.
• Soak the wrappers, 1 at a time, in warm water until softened.
• Remove from the water and pat dry. Fill each wrapper with the chicken and all of the toppings.
• Roll the wrapper once over the filling. Tuck in the ends and roll completely.
• Press to seal. Repeat with remaining wrappers and filling.
• For Dipping Sauce:.
• Combine all ingredients.