Day After Thanksgiving Turkey Pho Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 31, 2010
I had a very large turkey carcass, so I needed more than 8 cups of water to cover it. Perhaps that was the reason that the broth itself didn't have much flavor, or maybe more cardamom pods, cloves, star anise pods, ginger, fennel and cordiander seeds are needed? I feel that I could have omitted the turkey carcass and the boiling for 2 hours and just used a carton of chicken broth since the flavor of the spices was so very subtle in the broth.
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Reviewed: May 28, 2011
I added 4 cloves but kept all the other spices the same and just added them all into the pot and used a chicken carcass and it came exactly as my restaurant down the road. I didn`t do all that sauteeing and it was still excellent - my new pho base recipe!
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Photo by arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

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Reviewed: Nov. 14, 2011
This is a really good soup recipe. I left out the carcass/bones (personal preference) and the basil.
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Photo by RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Dec. 1, 2011
This was awesome! The only think I changed was to add about 2 cups more of water to cover the bird completely, otherwise I left everything else the same and it turned out perfectly.
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Reviewed: Dec. 3, 2012
My fiancee and I cooked basically this recipe minus the anise & fennel since we don't like those flavors. It is VITALLY important to start with a good broth. One of the other reviewers commented that it took a lot of water to cover the carcass. My fiancee fixed this problem by taking out the largest knife he had and hacking the carcass in half and then in smaller pieces. It's also a good idea to do this for the larger bones too. Inside the bones is where a lot of the flavor and collagen(which thicken the broth) are. It'll fit easier in the pot and make a great broth. For those of you who already put too much water in, long cook times. Leave the pot on the stove for 2-3 hours and cook down the broth, concentrating the flavor until it tastes good. If you didnt use all the drippings for gravy, you could add a small amount in for a very intense turkey flavor.
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Photo by Callista

Cooking Level: Expert

Home Town: Eureka, California, USA
Living In: Sonoma, California, USA
Reviewed: Nov. 29, 2013
this was so delicious! i've only had pho two other times and this tasted just about as good. i took the advice of Callista and broke down the bones before putting them in the pot. i was worried that the spices were not as pronounced as i'd like them to be, but i *did* forget to cook the spices before adding them (oops!). used half fish sauce and half soy sauce. cooked the noodles in the broth itself and garnished with green onions, cilantro, and sriracha.. ty so much for the recipe
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Cooking Level: Intermediate

Living In: Arcadia, California, USA

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