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.

Maureen Callahan,

Cooking Light

November 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note