Day After Thanksgiving Turkey Pho

Day After Thanksgiving Turkey Pho

7
hello angie 58

"With the addition of fragrant spices and rice noodles, leftover turkey noodle soup gets a Vietnamese makeover."
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Ingredients

2 h 30 m servings 755 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 755 kcal
  • 38%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 99.7g
  • 32%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 1524 mg
  • 61%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.
  2. Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.
  3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  4. Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.

Reviews

7
  1. 11 Ratings

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Most helpful positive review

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...

Most helpful critical review

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, clo...

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, clo...

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...

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 s...

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.

This is a really good soup recipe. I left out the carcass/bones (personal preference) and the basil.

After quite a bit of tinkering around with this recipe, it comes out to my liking. First of all, I more than double the amount of spices called for. In addition to starting out with more in th...

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 worri...