Leftover Roast Turkey Pho

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.]

Total Time:
2 hr
20 min
1 hr 40 min

6 servings

  • Broth:
  • 1 leftover turkey carcass, including any leg bones and reserved turkey parts (such as the neck, wings, etc.), plus 1 pound leftover turkey meat (about 4 cups), shredded into large bite-size pieces
  • 3 large yellow onions, halved
  • One 6-inch piece fresh ginger root, halved lengthwise
  • 1 head garlic, halved crosswise
  • 3 tablespoons vegetable oil
  • Kosher salt
  • 4 star anise pods
  • 3 tablespoons whole black peppercorns
  • 2 cinnamon sticks
  • 12 cups low-sodium chicken broth
  • 1/4 to 1/3 cup fish sauce
  • Soup:
  • 1 pound flat rice noodles
  • 4 cups fresh bean sprouts
  • 1 large bunch 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
  • For the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. 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.

  • 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.

  • Add the roasted turkey bones and vegetables to the pot, scraping any browned bits off of the baking sheet and adding them in as well. Bring to a boil over high heat, then reduce the heat to medium-low and gently simmer for 1 hour. Remove from the heat and strain the broth through a fine-mesh sieve and into another large pot. (The broth can be made to this point up to 2 days in advance; let cool, then refrigerate in a covered container.) Stir the shredded turkey meat into the hot broth.

  • For the soup: 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.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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    Top Thanksgiving Leftovers