Turkey Pho

Turkey Pho Recipe
Randy Mayor; Leigh Anne Ross
A brothy noodle soup, pho (FUH) is a Vietnamese specialty that puts Thanksgiving remainders to use in a refreshingly original way.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 249
Caloriesfromfat 21 %
Fat 5.7 g
Satfat 1.9 g
Monofat 1.3 g
Polyfat 1.7 g
Protein 24.5 g
Carbohydrate 24.4 g
Fiber 2.5 g
Cholesterol 65 mg
Iron 3.5 mg
Sodium 905 mg
Calcium 82 mg

Ingredients

8 cups Turkey Stock
3 tablespoons fish sauce
2 teaspoons brown sugar
6 whole cloves
4 star anise
1 (3-inch) cinnamon stick, broken
1 (3-inch) piece peeled fresh ginger, halved
4 ounces uncooked wide rice stick noodles (banh pho)
Cooking spray
1 medium onion, peeled and halved
3 cups shredded cooked dark-meat turkey
2 cups fresh bean sprouts
1/3 cup thinly sliced green onions (about 2)
1/4 cup thinly sliced fresh Thai basil
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/2 cup fresh cilantro sprigs
1/2 cup fresh mint sprigs
6 lime wedges
1 jalapeño pepper, seeded and thinly sliced
Hoisin sauce (optional)
Sriracha (hot chile sauce, such as Huy Fong; optional)

Preparation

Combine first 7 ingredients in a large stockpot over medium-high heat; bring to a boil. Reduce heat, and simmer 30 minutes. Strain broth through a sieve into a large bowl; discard solids. Return broth to pan; keep warm.

Cook noodles according to package directions, omitting salt and fat.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add onion; cook 8 minutes or until charred on each side. Remove from heat; cool slightly. Slice onion thinly; add to broth.

Add turkey and next 5 ingredients (through salt) to pan; bring to a boil. Cook 2 minutes or until thoroughly heated. Place about 1/2 cup noodles in each of 6 bowls. Ladle about 1 1/3 cups broth mixture over each serving. Serve with cilantro, mint, lime wedges, and jalapeño. Serve with hoisin and Sriracha, if desired.

Note:

Maureen Callahan,

November 2007
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