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 gingerroot
12 cups turkey or chicken stock
1/4 cup fish sauce
2 tablespoons firmly packed brown sugar
1 (1-pound) package 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 peppers, thinly sliced
3 limes, quartered
Arrange quartered onions and gingerroot 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 gingerroot into 1/2-inch-thick pieces.
Combine stock, charred onions and gingerroot, fish sauce and brown sugar in large Dutch oven. Bring to a boil. Reduce heat; simmer, covered, 1 hour.
Meanwhile, cook and drain vermicelli according to package directions; set aside.
Strain stock; return to Dutch oven. Discard charred onions and gingeroot. 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.