Turkey Pho Recipe
Turkey Pho is the authentically inauthentic light, brothy, healthy dish you'll crave after Thanksgiving and beyond
Servings: 4 servings
Ingredients
- 1 set leftover roast turkey bones and 1½ to 2 pounds leftover turkey thinly sliced or shredded
Turkey Pho Broth
- 4-6 quarts cool filtered water
- 1 onion halved and root end cut off
- 1 3-inch piece fresh ginger
- 8-10 cloves garlic peeled and lightly crushed
- 1 Korean pear or apple seeded and cut into eight wedges
- handful cilantro stems leaves reserved for garnish
- 1 spice bundle: 1 star anise, 1 tablespoon black peppercorns, 1 tablespoon coriander seed, 1 cinnamon stick OR 1 tablespoon Chinese five spice powder
- 2 tablespons fish sauce plus more to taste
- 1 teaspoon sea salt plus more to taste
Turkey Pho Bowls
- 1 12-16 ounces package dried rice noodles
- ½ red onion thinly sliced and soaked in ice cold water for 10 minutes
- ½ cup thinly sliced scallions
- ½ cup fresh cilantro leaves
Garnishes
- 2 cups bean sprouts, shredded cabbage, or whatever crispy crunchy fresh vegetables are leftover from Thanksgiving
- 8-10 sprigs Thai basil
- 2 limes cut into wedges
- 2 jalapeño or Fresno peppers sliced
- Hoisin sauce
- sriracha hot sauce
Instructions
Make Leftover Turkey Pho Broth
- Place leftover turkey bones in a large Dutch oven or stockpot. Fill with tap water and clean off the bones by either shaking the pot or using your hands to stir the bones to bring up loose bits. Drain the rinse water. Repeat, if necessary, until water runs pretty clear.
- Fill the pot with 4-6 quarts cool clean water, or whatever is enough to cover the bones by at least 1-inch. Set the pot over medium-high heat to begin the cooking process while you prepare the aromatics.
- Turn on another burner on your gas stove to medium-high. Using a pair of metal tongs (and wearing a heatproof mitt or glove), place the onions and ginger directly on the burner over the flame, turning them occasionally until they are charred black all over, about 10 minutes. If you don't have a gas stove, broil onions and ginger turning occasionally, for 15 to 20 minutes until charred on all sides.
- Add the charred onions, charred ginger, smashed garlic, Korean pear or apple, cilantro stems, and spices to the pot.
- Bring the pot back to a simmer, cover with a small vent, and cook for 1 hour and 30 minutes.
- Remove large turkey bones to make straining easier. Pour the remaining contents of the pot through a mesh strainer into another large pot. Discard bones and ginger, onion, and pear solids. Stir in fish sauce, taste, and if needed, season with sea salt.
Assemble Leftover Turkey Pho Bowls
- Cook rice noodles according to package. Divide cooked noodles among 4 soup bowls.
- Ladle 2 cups of broth into each bowl over noodles. Top the bowls with re-heated turkey, a handful of sliced onions, sliced green onions, and cilantro leaves.
- Serve immediately with garnishes, hoisin, and sriracha
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