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Turkey Pho
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2 medium yellow onions, peeled, quartered

1 (4-inch) piece fresh ginger root

3 quarts turkey or chicken stock

1/4 cup fish sauce

2 tablespoons firmly packed brown sugar

1 (1-pound) package uncooked dried rice vermicelli

4 cups shredded, cooked Butter Herb Roasted Turkey

1 cup shredded carrots

1 bunch fresh cilantro, chopped

1 cup thinly sliced green onions


1 small bunch Thai basil

3 jalapeño chile peppers, thinly sliced

3 limes, quartered

How to make

  1. STEP 1

    Heat broiler.

  2. STEP 2

    Arrange quartered onions and ginger root on foil-lined rimmed baking sheet. Broil, turning a few times, 15-20 minutes or until onions are charred on all sides. Remove from oven to cool. Slice ginger root into 1/2-inch-thick pieces.

  3. STEP 3

    Combine stock, charred onions and ginger root, fish sauce and brown sugar in large Dutch oven. Bring to a boil. Reduce heat; simmer, covered, 1 hour.

  4. STEP 4

    Meanwhile, cook and drain vermicelli according to package directions; set aside.

  5. STEP 5

    Strain stock; return to Dutch oven. Discard charred onions and ginger root. Stir turkey into stock. Divide rice noodles, carrots, cilantro and green onions evenly among 6 large soup bowls. Ladle hot stock over each, making sure each bowl gets turkey. Top with remaining ingredients as desired.

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