Turkey pho

    Turkey pho

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    About this recipe: With the addition of fragrant spices and rice noodles, leftover Christmas turkey gets a Vietnamese makeover!

    Serves: 4 

    • 1 whole cardamom pod
    • 2 whole cloves
    • 1 star anise pod
    • 1 teaspoon fennel seeds
    • 2 teaspoons coriander seed
    • 1 (5m) piece fresh ginger, peeled and smashed
    • 1/2 onion, peeled
    • 1 turkey carcass
    • 2L water, or more as needed
    • 450g rice noodles
    • 4 tablespoons fish sauce
    • salt to taste
    • 140g leftover cooked turkey, shredded
    • 1 tablespoon chopped fresh basil leaves (optional)
    • 1 tablespoon chopped fresh coriander (optional)
    • 1/4 onion, thinly sliced (optional)
    • 1 lime, cut into wedges (optional)
    • 1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste (optional)

    Prep:15min  ›  Cook:3hr15min  ›  Ready in:3hr30min 

    1. Toast the cardamom pod, cloves, star anise, fennel and coriander in a small pan over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the centre of a 20cm square piece of cheesecloth. Gather together the edges of the cheesecloth and tie with kitchen string to secure. Sear both sides of the ginger and 1/2 onion in the same pan until lightly charred, about 3 minutes on each side.
    2. Place the turkey carcass, water, spice sachet, ginger and onion in a large pot over medium-high eat. Bring to the boil, then reduce to a simmer. Simmer for 2 hours.
    3. Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the rice noodles; return to the boil and cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
    4. Remove the carcass, spice sachet, ginger and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the fresh basil, fresh coriander and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.

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