Meet the Phorrito, cousin of the Ramenrrito (photo attached) and the latest addition to the Asian food fusion craze thanks to the LA restaurant Komodo.
Komodo's sous chef Jonar Arboleda tells LAist that they use thinly-sliced Angus beef and flavor it with the spices you'd find in pho broth like cinnamon and cardamon. Then throw in lime juice, blanched bean sprouts, slices of jalapeno and onions, Thai basil, cilantro, hoisin sauce, Sriracha—and yes, cooked rice noodles.
Sounds like a good deal to me, but then again, I am not a Pho purist. Any thoughts on this?