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

Maureen Callahan
Recipe by Cooking Light November 2007

Gallery

Randy Mayor; Leigh Anne Ross

Recipe Summary

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

249 calories; calories from fat 21%; fat 5.7g; saturated fat 1.9g; mono fat 1.3g; poly fat 1.7g; protein 24.5g; carbohydrates 24.4g; fiber 2.5g; cholesterol 65mg; iron 3.5mg; sodium 905mg; calcium 82mg.