Recipe by hello angie
"With the addition of fragrant spices and rice noodles, leftover turkey noodle soup gets a Vietnamese makeover."
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whole cardamom pod
star anise pod
1 (2 inch) piece
fresh ginger, peeled and smashed
water, or more as needed
1 (16 ounce) package
dried flat rice noodles
salt to taste
shredded leftover cooked turkey
shredded fresh basil leaves
chopped fresh cilantro
onion, thinly sliced
lime, cut into wedges
chile-garlic sauce (such as Sriracha®), or to taste
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!
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.
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.
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.
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
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 the beginning, I also take out the small strainer I use and refill it with fresh spices about halfway through. I don't know if this makes sense or not, but if this doesn't happen I end up with a flavorless soup base. I use tons of ginger (I have used the kind in the squeeze bottle and end up using about half the bottle!). Lastly, I add a bit of brown sugar. I don't use as much fish sauce as the recipe calls for because intends up overpowering everything.
* Percent Daily Values are based on a 2,000 calorie diet.
Day After Thanksgiving Turkey Pho
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 755
** Calories from Fat: 246
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