Turkey Pho
Updated Nov. 7, 2022
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2medium yellow onions, halved and peeled
- 1(4-inch) piece of fresh ginger (do not peel)
- 12cups turkey or chicken stock, preferably homemade
- ¼cup fish sauce, plus more to taste
- 1star anise
- 2tablespoons brown sugar
- 1(1-pound) package dried rice vermicelli
- 12ounces mung bean sprouts (about 3 cups)
- 1small bunch Thai basil sprigs
- 3jalapeños, stemmed and thinly sliced
- 2 to 3limes, quartered, to taste
- 4cups shredded cooked turkey (about 1 pound)
- Kosher salt, to taste
- 1½cups coarsely chopped cilantro leaves and tender stems (about 1 large bunch)
- 1cup thinly sliced scallions (about 1 bunch)
Nutritional analysis per serving (6 servings)
637 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 93 grams carbohydrates; 5 grams dietary fiber; 16 grams sugars; 42 grams protein; 1874 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cook onions and ginger directly over open flame of a gas burner for about 5 minutes, turning them occasionally, until they are charred on all sides. (If you don’t have a gas stove, heat broiler and set onions and ginger on a foil-lined baking sheet. Broil, turning occasionally, for 15 to 20 minutes until charred on all sides.) Allow charred ginger to cool, then slice it into ½-inch coins.
- Step 2
In a large Dutch oven or similar pot, combine onions, sliced ginger, stock, fish sauce, star anise and brown sugar. Bring to a boil, then reduce heat and simmer for 45 minutes.
- Step 3
In the meantime, cook rice noodles according to the instructions on the package. Drain and set aside.
- Step 4
Arrange mung bean sprouts, sprigs of Thai basil, jalapeños and limes on a platter and set on the table.
- Step 5
Remove onions, ginger and star anise from the pot. Add shredded turkey to the pot, and return it to a simmer. Taste the soup and adjust seasoning with additional fish sauce and/or salt, if needed.
- Step 6
Divide rice noodles, cilantro and scallions evenly among large soup bowls, then ladle hot stock over the top, making sure each bowl gets a healthy serving of turkey. Serve immediately, accompanied by platter of garnishes.
- Step 7
Cover and refrigerate leftovers, keeping noodles separate, for up to 3 days.
Private Notes
Comments
This was good. I found it useful as a blueprint: I liked the trick of broiling the onion and ginger ahead of time and felt it gave depth of flavor. I did without the star anise and used five spice powder. Used serrano chiles instead of jalapeño as that was what I had. Added finely sliced carrot and cooking greens. It's a great soup for leftovers--not just the turkey.
You could freeze homemade chicken stock and then thaw to continue with the recipe with the charred onion and ginger Steps 1 and 2. You can freeze chunks of turkey meat separately and defrost and shred before adding to the broth (I froze several packages of turkey meat yesterday to use in various dishes in the future).
Today I made the pho exactly to the recipe using previously frozen rich homemade chicken stock and leftover turkey meat kept refrigerated overnight. Really delicious.
I made this the Friday after Thanksgiving (I made the stock on Wednesday). It was the most amazing, authentic, fresh, and wonderful meal to eat after Thanksgiving utilizing leftovers -- everyone loved it, and I will make it every year! Definitely the best homemade pho I've ever had.
Made this last evening with homemade turkey bone broth and turkey leftovers. Was absolutely delicious. Most years I do a turkey Ramen, but thought I’d try this—and my husband and I both loved it more!
This was easy and a hit! I made this using my homemade turkey bone broth (from Thxgiving Turkey). I made only 2 changes. I left the sugar out (we don't like sugar in our savory and had a niece who doesn't eat refined sugar). I only made 1/2 the recipe so I essentially doubled the anise. I would not want less. Hints: I used my broiler setting on toaster oven for onion and ginger I would like a bit more ginger
Wow, so good! New favorite use of leftover turkey. Made stock in the crockpot last night, only change to the pho recipe was adding a cinnamon stick as suggested in other comments, great tip.