Randy Mayor; Leigh Anne Ross
6 servings

A brothy noodle soup, pho (FUH) is a Vietnamese specialty that puts Thanksgiving remainders to use in a refreshingly original way.

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Ratings & Reviews

Fragrant, delicious Vietnamese soup

November 30, 2015
This, finally, is a perfect use for those post-Thanksgiving turkey hangovers.  This is nothing like what you'd expect, which is what makes it great. Utterly different and delicious. The fragrance is heavenly. This recipe is going into my regular rotation of beloved recipes. This was a huge hit with everyone who groaned at the idea of another turkey meal. 

Suze02's Review

December 09, 2014

JNBank's Review

December 01, 2014
This was good. Didn't gave mint so I left it out. The hoisin and hot sauce are a must!

KwangAmacher's Review

December 01, 2014
I love this recipe! Every year after thanksgiving, I always make this soup. It's easy to make and inexpensive, and perfect soup for cold weather.

GayleR's Review

March 30, 2013
Fragrant, attractive, and tasty, even without the Thai basil and mint.

Ltoeat's Review

January 15, 2011
This soup had great flavor and authentic aroma. You can use any type of poultry. To simplify the recipe, I charred the onions first and I used the same pot for the broth. Putting the herbs in a diffuser saved a step of having to strained the broth. If you don't have leftover meat, just slice up some raw chicken breast and throw them in the pot and cook for 5 mins. Will make this again.

mjmmjk's Review

March 04, 2010
I made this for first time for Thanksgiving in 2008. It was delicious. Used Chicken stock instead of turkey stock, ground cloves and ground cinnamon instead of whole. My husband and I love it! Bought a bigger turkey this thanksgiving to make sure we had enough leftovers to make it! I plan on making it every year with turkey leftovers!

mangiapeach's Review

February 28, 2009
No Thai basil, no mint. Bean sprouts went bad before I made the soup so none of those, either. Added plenty of shredded carrots and everything else as per the recipe and it was FANTASTIC. Made turkey stock from leftover turkey, basic stock recipe, nothing fancy like roasting. Loved the lime, hoisin and cilantro as garnish, they definitely brighten the soup.