How do I customize my phorrito?

Get creative with your Phorrito! Discover tasty fillings, sauces, and toppings to personalize your pho-burrito fusion masterpiece.

You'll need

Items needed to answer the question, How do I customize my Phorrito. Items include: Protein Veggies Rice Noodles Large Tortilla Sauce(s)

Protein Enough for one Phorrito
Veggies As desired
Rice Noodles 1 cup cooked
Large Tortilla 1
Sauce(s) To taste

Take note
Remember to wash your hands before handling any food ingredients. Be cautious while using sharp knives and hot surfaces.

1

Choose Your Protein

Start by selecting your favorite protein for your Phorrito. Whether it's tender beef, succulent chicken, or crispy tofu, the choice is yours! Cook and season it to perfection.

2

Select Your Veggies

Next, gather an array of vibrant vegetables to add freshness and crunch to your Phorrito. Sliced carrots, bean sprouts, thinly sliced cucumbers, and fresh herbs like cilantro and Thai basil are excellent choices.

3

Prepare the Noodles

Cook the rice noodles according to the package instructions. Make sure they are tender but still slightly firm. Rinse them with cold water to prevent them from sticking together.

4

Wrap it Up

Lay a large tortilla flat on a clean surface. Place a generous amount of your cooked protein in the center. Add a handful of cooked rice noodles, followed by your desired veggies.

5

Sauce it Up

Now it's time to bring in the flavor! Drizzle your Phorrito with your favorite pho or Asian-inspired sauce. Hoisin sauce, Sriracha, or peanut sauce are popular choices. Don't be shy with the amount!

6

Fold and Roll

Fold the sides of the tortilla over the filling. Tightly roll the Phorrito from one end to the other, ensuring all the ingredients are tightly secured inside. Just like wrapping a burrito!

7

Slice and Serve

Place your Phorrito on a cutting board and use a sharp knife to slice it into bite-sized pieces. Serve your customized creation with additional dipping sauces, spicy mayo, or a side of pho broth for dipping.