Turkey Pho

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

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Nutritional Information

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)


  1. 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.
  2. Cook noodles according to package directions, omitting salt and fat.
  3. 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.
  4. 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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