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Leftover Roast Turkey Pho

Leftover Roast Turkey Pho
Prep Time
20 min
Cook Time
1h 40 min
Yields
6 servings

Reinvent your Thanksgiving turkey into a bowl of intensely flavorful Vietnamese pho. In our take on this herby, brothy noodle soup, we fortify store-bought chicken broth with turkey bones, charred vegetables and toasted spices to create a rich broth that goes from stovetop to table in less than two hours.

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ingredients

Broth

1
leftover turkey carcass, including any leg bones and reserved turkey parts (such as the neck, wings, etc.), plus 1 lb leftover turkey meat (about 4 cups), shredded into large bite-sized pieces
3
large yellow onions, halved
1
(6-inch) piece fresh ginger root, halved lengthwise
1
head garlic, halved crosswise
3
Tbsp vegetable oil
Kosher salt
4
star anise pods
3
Tbsp whole black peppercorns
2
cinnamon sticks
12
cups low-sodium chicken broth
¼
- ⅓ cup fish sauce

Soup

1
lb(s) flat rice noodles
4
cups fresh bean sprouts
1
large bunch fresh Thai basil
2
jalapeno peppers, thinly sliced
1
large red onion, halved and thinly sliced
Hoisin sauce and/or sriracha (Asian chile sauce), for serving
Lime wedges, for serving
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directions

Step 1

Position a rack in the upper third of the oven and preheat to 450ºF. Toss the turkey bones and parts, onions, ginger and garlic with the vegetable oil in a large bowl. Lightly sprinkle with salt and transfer to a rimmed baking sheet, spreading everything out into a somewhat even layer (it is okay if some items slightly overlap). Roast turning the bones and vegetables halfway through until the vegetables are slightly charred, about 30 minutes.

Step 2

Meanwhile, add the star anise pods, peppercorns and cinnamon sticks to a large pot. Set over medium heat and toast until very fragrant, shaking the pot occasionally, about 5 minutes. Turn off the heat and add the chicken broth, fish sauce, according to taste, and 8 cups of water.

Step 3

Cook the noodles according to the package instructions. Divide the noodles among 6 bowls then top with the broth and shredded meat. Serve with the bean sprouts, Thai basil, jalapenos, red onion, hoisin sauce, sriracha and a lime wedge on the side so that guests can top their pho as they like.

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