Roast Turkey Pho

Cooking Light
Roast Turkey PhoRecipe

Photo: Iain Bagwell; Styling: Missie Neville Crawford

You can substitute unsalted chicken stock for the homemade. If you do, simmer with the water, stock, peppercorns, sugar, star anise, and ginger, and proceed with recipe from there.

Serves 6

Ingredients

+ Add To Shopping List
Stock:
1 large yellow onion, quartered
1 garlic head, halved crosswise
1 lemon, quartered
3 tablespoons canola oil
6 cups water, divided
3 cups unsalted chicken stock
1 tablespoon whole black peppercorns
2 teaspoons brown sugar
3 star anise
1 (3-inch) piece peeled fresh ginger, sliced
Remaining ingredients:
1 1/2 tablespoons fish sauce
3/8 teaspoon kosher salt
5 ounces shredded skinless, boneless turkey breast
5 ounces shredded skinless, boneless turkey thigh or drumstick
4 ounces uncooked wide brown rice noodles (banh pho or pad Thai)
1 tablespoon chili oil
2 cups mung bean sprouts
1 cup basil leaves
1/2 cup cilantro leaves
1/2 cup thinly vertically sliced red onion
6 lime wedges
1 jalapeño pepper, thinly sliced

Preparation

Hands-on: 27 Minutes
Total: 2 Hours

1. Preheat oven to 425°.

2. To prepare stock, place first 4 ingredients on a jelly-roll pan. Drizzle with canola oil; toss. Roast at 425° for 40 minutes or until deep golden brown, turning once.

3. Transfer roast turkey parts and vegetables to a large stockpot. Discard fat from jelly-roll pan. Pour 1 cup water into jelly-roll pan; carefully scrape up browned bits, and add to pot. Stir in remaining 5 cups water, chicken stock, peppercorns, sugar, star anise, and ginger. Bring to a boil. Reduce heat to low; simmer stock mixture 1 hour. Strain through a fine sieve into a large bowl. Discard solids.

4. Wipe out pot; return strained stock to pot. Stir in fish sauce, salt, and leftover turkey; cook over medium heat 5 minutes or until thoroughly heated.

5. Prepare noodles according to package directions, omitting salt and fat; drain and divide evenly among 6 bowls. Ladle about 1 1/3 cups stock over each serving; drizzle each serving with 1/2 teaspoon chili oil. Top evenly with bean sprouts and remaining ingredients.

Created date

September 2015

Nutritional Information

Calories 268
Fat 9.3 g
Satfat 1.8 g
Monofat 3.4 g
Polyfat 3.4 g
Protein 24 g
Carbohydrate 22 g
Fiber 2 g
Cholesterol 53 mg
Iron 2 mg
Sodium 639 mg
Calcium 42 mg