Day After Thanksgiving Turkey Pho5 Reviews
- Prep: 15 min
- Cook: 2 hr 15 min
- Ready In: 2 hr 30 min
“With the addition of fragrant spices and rice noodles, leftover turkey noodle soup gets a Vietnamese makeover.” - by pooks088
Original recipe yields 4 servings
- Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.
- Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.
Amount Per Serving (4 total)
- 755 cal
- 27.3 g
- 99.7 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"I had a very large turkey carcass, so I needed more than 8 cups of water to cover it. Perhaps that was the reason that the broth itself didn't have much flavor, or maybe more cardamom pods, cloves, s..." See moretar anise pods, ginger, fennel and cordiander seeds are needed? I feel that I could have omitted the turkey carcass and the boiling for 2 hours and just used a carton of chicken broth since the flavor of the spices was so very subtle in the broth."
"I added 4 cloves but kept all the other spices the same and just added them all into the pot and used a chicken carcass and it came exactly as my restaurant down the road. I didn`t do all that sauteei..." See moreng and it was still excellent - my new pho base recipe!"
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