Kevin's Pho Tacos (Facos)

All the flavors of pho, folded into a taco — thin-sliced filet mignon, umami-boosted shiitakes, crisp blanched mung bean sprouts, and fresh herbs on a griddled, balloon-puffed tortilla.

▶ Watch the video

Ingredients

• •1 lb filet mignon, prime grade, sliced thin
• •1 cup shiitake mushrooms, sliced (optional)
• •1 cup mung bean sprouts
• •8 flour tortillas, fresh
• •¼ cup Thai basil, chiffonade
• •¼ cup cilantro, rough chopped
• •3 green onions, chopped
• •2 tbsp sriracha
• •2 tbsp hoisin sauce
• •1 tbsp Maggi seasoning
• •1 tbsp Pho salt (seasoned salt blend)*
• •3 tbsp avocado oil, divided
• •1 fresh lime (optional)

Steps

1. Prep the herbs: Rough chop the cilantro, chop the green onions, and chiffonade the Thai basil.
2. Slice the meat & mushrooms: Cut the filet mignon in half, then slice into thin strips — not too thin, not too thick. Slice the shiitake mushrooms (if using) a bit thicker than usual.
3. Sauté the mushrooms: Heat avocado oil in a pan, add the mushrooms, and sauté. Stir in the Maggi seasoning to bring the umami up another level.
4. Blanch the bean sprouts: Blanch the mung bean sprouts for 20-30 seconds in boiling water, then move them immediately into an ice bath to stop the cooking and keep them nice and crisp.
   0:20 Start ↶
5. Cook the meat: Heat avocado oil (a bit more than usual) in a hot pan, add the meat, and cover generously with Pho salt. Cook to about medium — a little pink in the middle is great, but cook it through if you prefer.
6. Warm the tortillas: Heat the tortillas, flipping back and forth, until they start to balloon and separate — this gives a crispy exterior without making the taco tough to eat.
7. Assemble: Layer the meat, then the optional shiitake mushrooms, the mung bean sprouts, Thai basil, cilantro, and green onions. Finish with sriracha and hoisin sauce.
8. Serve: Finish with an optional squeeze of fresh lime.