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My review
Day After Thanksgiving Turkey Pho
hello angie
"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 calsOriginal recipe yields 4 servings
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Directions
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- 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.
- 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.
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 755 calories; 27.3 g fat; 99.7 g carbohydrates; 24 g protein; 87 mg cholesterol; 1524 mg sodium. Full nutrition
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Reviews
Read all reviews 1217 Ratings
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Most helpful positive review
12/3/2012
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...
Most helpful critical review
12/31/2010
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, clo...
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12/31/2010
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, clo...
12/3/2012
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...
5/28/2011
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 s...
12/1/2011
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.
11/14/2011
This is a really good soup recipe. I left out the carcass/bones (personal preference) and the basil.
11/29/2013
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 worri...
11/27/2015
This was SO good! I can't tell you how many times my husband said, "honey, this is a DO AGAIN!" while we were eating it! I did make a couple of adjustments. I had already made turkey broth from ...
1/4/2015
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...
12/6/2015
The toasted spices in this recipe make the most flavorful broth. The soup was delicious. I will use the combination of spices for all my homemade broths. Thanks for sharing!