Turkey Pho
Updated Nov. 7, 2022
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2medium yellow onions, halved and peeled
- 1(4-inch) piece of fresh ginger (do not peel)
- 12cups turkey or chicken stock, preferably homemade
- ¼cup fish sauce, plus more to taste
- 1star anise
- 2tablespoons brown sugar
- 1(1-pound) package dried rice vermicelli
- 12ounces mung bean sprouts (about 3 cups)
- 1small bunch Thai basil sprigs
- 3jalapeños, stemmed and thinly sliced
- 2 to 3limes, quartered, to taste
- 4cups shredded cooked turkey (about 1 pound)
- Kosher salt, to taste
- 1½cups coarsely chopped cilantro leaves and tender stems (about 1 large bunch)
- 1cup thinly sliced scallions (about 1 bunch)
Nutritional analysis per serving (6 servings)
637 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 93 grams carbohydrates; 5 grams dietary fiber; 16 grams sugars; 42 grams protein; 1874 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook onions and ginger directly over open flame of a gas burner for about 5 minutes, turning them occasionally, until they are charred on all sides. (If you don’t have a gas stove, heat broiler and set onions and ginger on a foil-lined baking sheet. Broil, turning occasionally, for 15 to 20 minutes until charred on all sides.) Allow charred ginger to cool, then slice it into ½-inch coins.
- Step 2
In a large Dutch oven or similar pot, combine onions, sliced ginger, stock, fish sauce, star anise and brown sugar. Bring to a boil, then reduce heat and simmer for 45 minutes.
- Step 3
In the meantime, cook rice noodles according to the instructions on the package. Drain and set aside.
- Step 4
Arrange mung bean sprouts, sprigs of Thai basil, jalapeños and limes on a platter and set on the table.
- Step 5
Remove onions, ginger and star anise from the pot. Add shredded turkey to the pot, and return it to a simmer. Taste the soup and adjust seasoning with additional fish sauce and/or salt, if needed.
- Step 6
Divide rice noodles, cilantro and scallions evenly among large soup bowls, then ladle hot stock over the top, making sure each bowl gets a healthy serving of turkey. Serve immediately, accompanied by platter of garnishes.
- Step 7
Cover and refrigerate leftovers, keeping noodles separate, for up to 3 days.
Private Notes
Comments
This was good. I found it useful as a blueprint: I liked the trick of broiling the onion and ginger ahead of time and felt it gave depth of flavor. I did without the star anise and used five spice powder. Used serrano chiles instead of jalapeño as that was what I had. Added finely sliced carrot and cooking greens. It's a great soup for leftovers--not just the turkey.
You could freeze homemade chicken stock and then thaw to continue with the recipe with the charred onion and ginger Steps 1 and 2. You can freeze chunks of turkey meat separately and defrost and shred before adding to the broth (I froze several packages of turkey meat yesterday to use in various dishes in the future).
Today I made the pho exactly to the recipe using previously frozen rich homemade chicken stock and leftover turkey meat kept refrigerated overnight. Really delicious.
I made this the Friday after Thanksgiving (I made the stock on Wednesday). It was the most amazing, authentic, fresh, and wonderful meal to eat after Thanksgiving utilizing leftovers -- everyone loved it, and I will make it every year! Definitely the best homemade pho I've ever had.
My husband and I think this may be the best meal we've ever made. Even his picky mom ate it! Used the carcass from a smoked turkey we made for Christmas, made the broth from another NYT recipe. Will definitely need to make again
Made this for the first time and will definitely make it again. I followed other commenters’ recommendations to use 2 star anise and added a cinnamon stick. For charring the onion and ginger over the stove, my gas stove grates were too widely spaced to put the onion and ginger on them directly. So I took the rack out of my toaster oven, set it on top of the gas burner and charred the onion and ginger root on that. Seemed to work well, though might be a bit hotter than the toaster rack is rated for.
Delicious! Made with leftover turkey and was a lovely fresh meal to have after the heavy meals of the holidays. I would double the star anise as others have suggested. Also be generous with the fish sauce! I also used half beef broth half chicken stock. Served with everything suggested plus chili crisp. Will be making again.