TURKEY PHO
This spicy antidote will lift you out of the dip between Christmas and New Year, and it is a great soup for leftover turkey. Fill deep bowls with rice noodles, steaming broth & turkey, before scattering over any extra garnishes to taste.
“After all the indulgence of Christmas Day, my body is craving a long walk and a big bowl of something fresh and nourishing. This Vietnamese-inspired Turkey Pho is exactly that. The perfect warming bowl of goodness that not only wakes up your taste buds, but also uses up leftover turkey and vegetables. Make the delicious stock by gently simmering the turkey carcass overnight and the rest can be done when you’re ready to eat the next day.”
INGREDIENTS
For the stock:
50g ginger, thickly sliced
3 star anise
2 cinnamon sticks
½ tbsp coriander seeds
2 cloves
1 litre of stock made from your turkey carcass
1-2 tbsp fish sauce
1 tbsp sugar
For the Pho:
100g flat rice noodles
200g cooked and sliced turkey or chicken
1 handful of beansprouts per bowl
Shredded carrots and sprouts
A handful of herbs - Thai basil, or a mix of regular basil, mint and coriander
1 red chilli
1 lime, cut into wedges
Hoisin sauce or sriracha sauce, to serve
INGREDIENTS
For the stock:
50g ginger, thickly sliced
3 star anise
2 cinnamon sticks
½ tbsp coriander seeds
2 cloves
1 litre of stock made from your turkey carcass
1-2 tbsp fish sauce
1 tbsp sugar
For the Pho:
100g flat rice noodles
200g cooked and sliced turkey or chicken
1 handful of beansprouts per bowl
Shredded carrots and sprouts
A handful of herbs - Thai basil, or a mix of regular basil, mint and coriander
1 red chilli
1 lime, cut into wedges
Hoisin sauce or sriracha sauce, to serve
INGREDIENTS
For the stock:
- 50g ginger, thickly sliced
- 3 star anise
- 2 cinnamon sticks
- ½ tbsp coriander seeds
- 2 cloves
- 1 litre of stock made from your - turkey carcass
- 1-2 tbsp fish sauce
- 1 tbsp sugar
For the Pho:
- 100g flat rice noodles
- 200g cooked and sliced turkey or chicken
- 1 handful of beansprouts per bowl
- Shredded carrots and sprouts
- A handful of herbs - Thai basil, or a mix of regular basil, mint and coriander
- 1 red chilli
- 1 lime, cut into wedges
- Hoisin sauce or sriracha sauce, to serve
METHOD
1 – Drizzle a little oil in a heavy based pan.
2 – Fry the ginger and onion over a high heat until sweet and golden.
3 – Fry the whole spices for a few mins until fragrant.
4 – Add the stock and simmer for as long as you can. Keep topped up with boiling water if it reduces too much.
5 – Strain the stock.
6 – Season with the fish sauce and sugar.
7 – Cook the noodles following the instructions on the pack, drain and divide between 2 bowls. Top with the turkey and beansprouts and veggies.
8 – Transfer the stock to a jug and pour over enough to cover the noodles and toppings.
9 – Scatter over the herbs and chilli, then serve with the lime wedges and sauces.
METHOD
1 – Drizzle a little oil in a heavy based pan.
2 – Fry the ginger and onion over a high heat until sweet and golden.
3 – Fry the whole spices for a few mins until fragrant.
4 – Add the stock and simmer for as long as you can. Keep topped up with boiling water if it reduces too much.
5 – Strain the stock.
6 – Season with the fish sauce and sugar.
7 – Cook the noodles following the instructions on the pack, drain and divide between 2 bowls. Top with the turkey and beansprouts and veggies.
8 – Transfer the stock to a jug and pour over enough to cover the noodles and toppings.
9 – Scatter over the herbs and chilli, then serve with the lime wedges and sauces.
METHOD
1 – Drizzle a little oil in a heavy based pan.
2 – Fry the ginger and onion over a high heat until sweet and golden.
3 – Fry the whole spices for a few mins until fragrant.
4 – Add the stock and simmer for as long as you can. Keep topped up with boiling water if it reduces too much.
5 – Strain the stock.
6 – Season with the fish sauce and sugar.
7 – Cook the noodles following the instructions on the pack, drain and divide between 2 bowls. Top with the turkey and beansprouts and veggies.
8 – Transfer the stock to a jug and pour over enough to cover the noodles and toppings.
9 – Scatter over the herbs and chilli, then serve with the lime wedges and sauces.
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