Turkey Pho
Turkey Pho
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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20 min
Prep Time
1 hr 40 min
Total Time
6
servings Ingredients
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
How to make
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STEP 1
Heat broiler.
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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.
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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.
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STEP 4
Meanwhile, cook and drain vermicelli according to package directions; set aside.
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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.
590 Calories
7 Fat (g)
65 Cholesterol (mg)
2270 Sodium (mg)
95 Carbohydrates (g)
3 Dietary Fiber
37 Protein (g)
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