Phoritto (Pho Burrito) Recipe

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.