Fragrant, attractive, and tasty, even without the Thai basil and mint.
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
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Amount per serving
- Calories: 249
- Calories from fat: 21%
- Fat: 5.7g
- Saturated fat: 1.9g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 1.7g
- Protein: 24.5g
- Carbohydrate: 24.4g
- Fiber: 2.5g
- Cholesterol: 65mg
- Iron: 3.5mg
- Sodium: 905mg
- Calcium: 82mg
- 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)
- 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.
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