Main
Leftover Turkey Pho
1 hServes 4Nutri-Score B€
B
1 h
1 hLeftover Turkey Pho
what you need
Ingredients
turkey carcass (leftover, broken to fit the pot)Meat1 piece
onion (halved, skin on)Produce1 piece
ginger (large piece, unpeeled)Produce60 g
pho spice mix (toasted)Spices20 g
waterOther2.5 litres
rock sugar (one piece)Pantry15 g- fish saucePantry30 ml
rice noodles (flat pho noodles)Grains400 g- leftover turkey meat (shredded)Meat300 g
bean sproutsProduce100 g- cilantro (chopped)Produce15 g
- green onion (sliced)Produce2 pieces
- jalapeño (sliced)Produce1 piece
lime (cut into wedges)Produce1 piece- pickled onion (pickled with bird's eye chillies)Produce60 g
- bird's eye chilli (for pickling)Produce2 pieces
vinegarPantry60 ml
sugar (for the pickled onions)Pantry10 g- srirachaPantry15 ml
per serving
Nutrition
536kcal
- Carbs
- 85 g
- Proteins
- 24 g
- Fat
- 11 g
what you’ll use
Tools
Oven
Frying pan
Stockpot
Saucepan
Mixing bowl- Stovetop
step by step
Method
- Step 1
Char the aromatics
- Cut the onion in half, leaving the skin on.
- Place the onion halves and the ginger under the broiler until nicely charred.
- Step 2
Toast the pho spices
- Toast the pho spices in a dry pan until lightly fragrant.
- Transfer them into a spice bag or cheesecloth.
- Step 3
Simmer the broth
- Put the turkey carcass in a pot, breaking it to fit, and add the charred aromatics and the spice bag.
- Cover with water, add the rock sugar and fish sauce, then bring to a boil.
- Cover and simmer until the broth is perfect.
- Step 4
Pickle the onions
- Pour equal parts boiling water and vinegar over the sliced onion and bird's eye chillies with a little sugar.
- Let them pickle while the broth simmers.
- Step 5
Assemble the bowls
- Cook the rice noodles and divide them into bowls with the shredded turkey.
- Top with bean sprouts, cilantro, green onion, jalapeño, pickled onions and sriracha.
- Ladle the hot broth over everything and finish with a squeeze of lime.
most cooked first