What is a Pho Quesadilla Dip?

The pho quesadilla dip is made from thinly sliced filet mignon marinated in pho flavors, rice noodles, chopped herbs, and melted mozzarella cheese – all stuffed between toasted flour tortillas and served with a pho broth, sriracha, and hoisin sauce.

Where’d It Come From?

There is no dispute that pho originates from Vietnam. However, whether it was the French or Chinese culture’s influence on Vietnam that enabled the noodle soup’s creation is up for debate. Unsurprisingly, there is debate around the origin of the quesadilla as well with the earliest account not being in Mexico, but rather, in Italy.

Want to dig deeper into the roots of these dishes? Check out our Food History 101 Blog!

– Click here to learn about the origin of Pho

– Click here to learn about the history of Quesadillas

How’s It Made?

Makes: 4 servings | Passive prep/cook time: 30 minutes | Active prep/cook time: 30 minutes

Ingredients:

1 lb filet mignon – thinly sliced
½ tsp onion powder
¼ tsp fresh ginger – minced
2-inch piece of fresh ginger – leave whole piece intact
2.5 oz + 1 tbs Quoc Viet Pho Soup Base (powder) – divided
1 spice bag (included in soup base above)
½ white onion – thinly sliced
½ white onion – leave whole piece intact
2 handfuls of fresh or dried pho noodles
¼ cup cilantro – chopped
¼ cup green onions – chopped
2 jalapenos – sliced
4 large flour tortillas
2 cups shredded mozzarella
Butter
Oil
Pepper
Sriracha
Hoisin sauce
Optional: Mint leaves

Instructions:

Combine filet mignon with 1 tbs pho soup base powder, onion powder, minced ginger, pepper, and a drizzle of oil. Cover and refrigerate for at least 30 minutes.
Bring pot of 8 cups of water to a boil. Add piece of ginger, entire half onion, pho soup base powder and spice bag. Simmer for 5 minutes then remove spice bag. Continue simmering for an additional 10 minutes.
Bring a second pot of water to a boil for pho noodles. Cook according to package instructions. Strain and set aside.
Heat pan with oil and sear filet mignon. Set aside.
Melt 1 tbs of butter over medium heat in a pan and add one flour tortilla topped with ½ cup mozzarella, ½ of the pho noodles, ½ of the filet mignon, sliced onions, cilantro, and green onion.
Once cheese at the bottom is melted, top with additional ½ cup of mozzarella and flour tortilla and carefully flip. Cook until the other side is toasted and cheese is melted.
Cut quesadilla into 6 to 8 pieces and serve with hoisin sauce, sriracha, and pho broth dipping.