This Wednesday, Tapalaya chef-owner Anh Luu will bring back her immensely popular phorrito pop-up for a single night, serving the phorrito: a burrito filled with Vietnamese pho (see how it’s made in the video below). This time around, Luu is offering a chicken version based on her memories of growing up.
“Pho gà has always been a childhood favorite of mine,” says Luu, who was born to Vietnam War refugees in New Orleans, before moving to Portland. “Clean, simple, and light.”
Add to this a vegetarian phorrito and sides like crawfish étouffée nachos and kimchi slaw. And there’s one big change: Tapalaya is accepting reservations for the phorrito pop-up by phone for parties of five or more. Otherwise, it’s first come, first served.
Here’s the phorrito pop-up menu, which will be served from 3 to 9 p.m., on August 16, in lieu of Tapalaya’s usual New Orleans-inspired small plates. The restaurant’s regular happy hour offerings will be available as usual, from 3 to 6 p.m.
Pho Gà Phorrito – Ginger-Poached Chicken Thighs, Rice Noodles, Jalapeños, Bean Sprouts, Thai Basil, Cilantro, Scallions, Hoisin, Sriracha, and Pho Gà Sauce, Wrapped in a Warm Flour Tortilla. Chicken livers can be added.
Veggie Phorrito – Summer Squash, Cherry Tomatoes, Cucumbers, Rice Noodles, Thai Basil, Bean Sprouts, Scallions, Cilantro, Hoisin, Sriracha, and Charred Ginger Scallion Sauce, Wrapped in a Warm Flour Tortilla.
Kimchi Slaw – Shredded Nappa Cabbage, Carrots, House kimchi, Vietnamese Herbs, Cherry Tomatoes, and Fried Shallots
Crawfish Étouffée Nachos served with Sharp Cheddar, Cotija Cheese, Green Onions, Cilantro, and Anh Luu’s 5-Spiced Wanton Chips
Turmeric-Stewed Black-Eyed Peas. Grilled Andouille Sausage can be added.
Mama Luu Farms Plum and Chocolate Mint Granita. Luu will hand-pick the produce for this dessert from her Mother’s farm in West Linn.
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