Recreating traditional pho can be challenging. But leftover turkey is the perfect time-saving start to this riff on a Vietnamese chicken noodle soup.
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2 medium yellow onions, peeled, quartered
1 (4-inch) piece fresh ginger root
3 quarts turkey or chicken stock
14 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
STEP 1
Heat broiler.
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.
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.
STEP 4
Meanwhile, cook and drain vermicelli according to package directions; set aside.
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.
When the weather’s crisp and you’re craving something hearty and comforting, these classic recipes will hit the spot.
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