Turkey pho

    3 hours 30 min

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

    4 people made this

    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 hot chilli sauce, 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 chilli sauce.

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    Reviews in English (14)


    I had a very large turkey carcass, so I needed more than 8 cups of water to cover it. Perhaps that was the reason that the broth itself didn't have much flavor, or maybe more cardamom pods, cloves, star anise pods, ginger, fennel and cordiander seeds are needed? I feel that I could have omitted the turkey carcass and the boiling for 2 hours and just used a carton of chicken broth since the flavor of the spices was so very subtle in the broth.  -  31 Dec 2010  (Review from Allrecipes US | Canada)


    My fiancee and I cooked basically this recipe minus the anise & fennel since we don't like those flavors. It is VITALLY important to start with a good broth. One of the other reviewers commented that it took a lot of water to cover the carcass. My fiancee fixed this problem by taking out the largest knife he had and hacking the carcass in half and then in smaller pieces. It's also a good idea to do this for the larger bones too. Inside the bones is where a lot of the flavor and collagen(which thicken the broth) are. It'll fit easier in the pot and make a great broth. For those of you who already put too much water in, long cook times. Leave the pot on the stove for 2-3 hours and cook down the broth, concentrating the flavor until it tastes good. If you didnt use all the drippings for gravy, you could add a small amount in for a very intense turkey flavor.  -  03 Dec 2012  (Review from Allrecipes US | Canada)


    I added 4 cloves but kept all the other spices the same and just added them all into the pot and used a chicken carcass and it came exactly as my restaurant down the road. I didn`t do all that sauteeing and it was still excellent - my new pho base recipe!  -  28 May 2011  (Review from Allrecipes US | Canada)