As you know, I am a huge fan of converting foods of all nations into unusual formats (e.g. spaghetti burritos, bulgogi tacos, thanksgiving pizza, etc, etc).
So when I saw this article on Foodbeast, I knew I must make a Phorritto.
Have I told you the story of how I moved to a small island in BC yet? No? Well, someday I will.
For now, I will just explain that on said small island, despite its proximity to Vancouver and all of its big city pacific delights, there is a distinct shortage of Asian cuisines available at the local eating establishments.
I was even forced to buy pea sprouts instead of bean sprouts due to local availability. I don’t mind, really, the pea sprouts are quite delicious.
Really, the star of this dish is the flank steak, seared to perfection and cooked medium rare.
Then we load up on greens…
Cilantro, basil, jalapeno and green onions – and of course, the pea sprouts. It wouldn’t a burrito without rice – in this case, rice noodles.
Finally, hoisin sauce. You could even add sriracha is you were feeling sassy.
Holy shnikes is this ever good. All the delicious flavours of vietnamese Phở, all wrapped up in a handheld vessel – perfect for the foodie on the go.
A delicious twist on Vietnamese flavours in an unusual shape.
Inspired by Foodbeast
- 2 flour tortillas
- 1 6 oz flank steak
- 1/2 cup cooked rice noodles
- 1/2 cup bean sprouts (I used pea sprouts)
- 1/4 cup cilantro leaves
- 1/4 cup green onions, sliced
- 1 jalapeno, sliced
- 1/4 cup thai basil, julienned
- lime juice
- 1/4 cup hoisin sauce
- Sprinkle the flank steak on both sides with salt and pepper. Sear in a cast iron skillet on medium-high heat until you have a nice brown crust, about 4 minutes each side. You want the steak to be medium rare. Allow it to rest five minutes before slicing it thinly.
- Cook the rice noodles according to the package directions.
- To assemble: lay out a tortilla. Place half of the slices of steak along the middle and drizzle on some hoisin sauce. Place half of the cooked noodles on top and dash on the lime juice. Top with half the greens and another drizzle of hoisin sauce. Fold up the tortilla like a burrito. Repeat with second phorritto. Serve with more hoisin sauce and/or sriracha.