Turkey Pho

By ryanmmurano

A broth noodle soup, pho (FUH) is a Vietnamese dish that puts Thanksgiving leftovers to use in a different way.

Turkey Pho
  • 8 cups Turkey Stock

  • 3 tablespoons fish sauce

  • 2 teaspoons brown sugar

  • 6 whole cloves

  • 4 star anise

  • 1 (3-inch) cinnamon stick, broken

  • 1 (3-inch) piece peeled fresh ginger, halved

  • 4 ounces uncooked wide rice stick noodles (banh pho)

  • Cooking spray

  • 1 medium onion, peeled and halved

  • 3 cups shredded cooked dark-meat turkey

  • 2 cups fresh bean sprouts

  • 1/3 cup thinly sliced green onions (about 2)

  • 1/4 cup thinly sliced fresh Thai basil

  • 1/4 cup chopped fresh cilantro

  • 1/4 teaspoon salt

  • 1/2 cup fresh cilantro sprigs

  • 1/2 cup fresh mint sprigs

  • 6 lime wedges

  • 1 jalapeño pepper, seeded and thinly sliced

  • Hoisin sauce (optional)

  • Sriracha (hot chile sauce, such as Huy Fong; optional)

  1. Combine first 7 ingredients in a large stockpot over medium-high heat; bring to a boil. Reduce heat, and simmer 30 minutes. Strain broth through a sieve into a large bowl; discard solids. Return broth to pan; keep warm.

  2. Cook noodles according to package directions, omitting salt and fat.

  3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add onion; cook 8 minutes or until charred on each side. Remove from heat; cool slightly. Slice onion thinly; add to broth.

  4. Add turkey and next 5 ingredients (through salt) to pan; bring to a boil. Cook 2 minutes or until thoroughly heated. Place about 1/2 cup noodles in each of 6 bowls. Ladle about 1 1/3 cups broth mixture over each serving. Serve with cilantro, mint, lime wedges, and jalapeño. Serve with hoisin and Sriracha, if desired.

Nutritional Facts

Calories - 249
Carbohydrates - 24.4g
Saturated Fat - 1.9g
Protein - 24.5g
Sodium - 905mg
Dietary Fiber - 2.5g
Cholesterol - 65mg
Calcium - 82mg

main dish dinner turkey noodles pho vietnamese