Leftover Roast Turkey Pho
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 644
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 90
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 38
- Cholesterol
- 60
- Sodium
- 2017
- Total: 2 hr
- Prep: 20 min
- Cook: 1 hr 40 min
Ingredients
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
Directions
- 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.