Pho Burrito Recipe

The Spruce
Prep: 30 mins
Cook: 45 mins
Total: 75 mins
Servings: 4 servings
Nutrition Facts (per serving)
959 Calories
20g Fat
155g Carbs
40g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 959
% Daily Value*
Total Fat 20g 26%
Saturated Fat 6g 31%
Cholesterol 52mg 17%
Sodium 2584mg 112%
Total Carbohydrate 155g 56%
Dietary Fiber 12g 44%
Total Sugars 11g
Protein 40g
Vitamin C 31mg 157%
Calcium 197mg 15%
Iron 8mg 47%
Potassium 1001mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


Get the fresh, aromatic flavors of pho in a neat, eat-it-with-your-hands package. This Vietnamese twist on a Mexican favorite wraps classic pho ingredients like beef, fresh herbs, bean sprouts, scallions, rice noodles, and a beef broth in a tortilla. Pro tip: Serve it with a side of that same warmly spiced broth for dipping.


Click Play to See This Pho Burrito Recipe Come Together


For the Pho Broth:

  • 1 4-inch piece fresh ginger, peeled sliced into quarters, lengthwise

  • 2 cinnamon sticks

  • 2 whole star anise

  • 3 whole cloves

  • 2 teaspoons coriander seeds

  • 6 cups low-sodium beef broth

  • 1 tablespoon soy sauce

  • 1 tablespoon fish sauce

  • 2 large onions, peeled and cut into quarters

  • 3 carrots, peeled and roughly chopped

For the Burrito:

  • 4 (8-inch) diameter tortillas

  • 1/2 pound sirloin steak, or round eye, or London broil

  • 1/2 cup carrots

  • 1 cup mixed fresh herbs, chopped, such as cilantro, basil, Thai basil, or mint

  • 3 scallions, thinly sliced

  • 1 cup bean sprouts

  • 1 chili pepper, thinly sliced, optional

  • 1 to 2 limes, juiced

  • Soy sauce, to taste

  • 2 tablespoons hoisin sauce

  • 8 ounces dried rice noodles

  • 1 teaspoon Sriracha

Steps to Make It

  1. Char onions and ginger over high flame or in broiler for a few minutes.

  2. Meanwhile, dry-roast the spices by placing the cinnamon, star anise, cloves, and coriander seeds in the bottom of a dry 2-quart saucepan over medium-low heat for 1 to 2 minutes, until toasty and very fragrant. Stir frequently to prevent the spices from scorching.

  3. To the pan with the spices, add the broth, soy sauce, fish sauce, chopped carrots, and the charred onions and ginger.

  4. Bring the broth to a boil over medium-high heat, then reduce the heat to medium-low. Cover and continue simmering for 30 minutes to give time for all the spices and aromatics to infuse in the broth.

  5. When the broth is ready, set a strainer over another bowl or saucepan, and strain the solids from the broth. Discard the solids and keep warm.

  6. While the broth is simmering, put the beef on a plate, cover with plastic wrap, and freeze for 15 minutes. The edges of the beef should feel firm to the touch, but the beef should not be frozen through. This will make it easier to slice the beef thinly.

  7. While beef freezes, prepare noodles according to package instructions and set aside.

  8. Remove the beef from the freezer and immediately use your sharpest knife to slice the beef into very thin slices. Slice across the grain, and aim for slices no thicker than 1/4-inch. Once sliced, fry meat in skillet until cooked through.

  9. To assemble burrito in tortilla, add meat, pho broth, carrots, herbs, scallions, sprouts, peppers, lime juice, soy sauce, hoisin, noodles, and sriracha. Roll tightly and serve with extra pho broth for dipping.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

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