Recipes from Cooking Light, Southern Living, Sunset, Coastal Living, All You, Real Simple, and Health
What is the Test Kitchen Guarantee?

Turkey Pho

Cooking Light
Turkey Pho
Randy Mayor; Leigh Anne Ross
Edit Note

My Notes

(Only you will be able to view, print, and edit this Note)

Outstanding

A brothy noodle soup, pho (FUH) is a Vietnamese specialty that puts Thanksgiving remainders to use in a refreshingly original way.

Yield: 6 servings

Ingredients

  • 8  cups  Turkey Stock
  • 3  tablespoons  fish sauce
  • 2  teaspoons  brown sugar
  • 6  whole cloves
  • 4  star anise
  • 1  (3-inch) cinnamon stick, broken
  • 1  (3-inch) piece peeled fresh ginger, halved
  • 4  ounces  uncooked wide rice stick noodles (banh pho)
  • Cooking spray
  • 1  medium onion, peeled and halved
  • 3  cups  shredded cooked dark-meat turkey
  • 2  cups  fresh bean sprouts
  • 1/3  cup  thinly sliced green onions (about 2)
  • 1/4  cup  thinly sliced fresh Thai basil
  • 1/4  cup  chopped fresh cilantro
  • 1/4  teaspoon  salt
  • 1/2  cup  fresh cilantro sprigs
  • 1/2  cup  fresh mint sprigs
  • 6  lime wedges
  • 1  jalapeño pepper, seeded and thinly sliced
  • Hoisin sauce (optional)
  • Sriracha (hot chile sauce, such as Huy Fong; optional)

Preparation

Combine first 7 ingredients in a large stockpot over medium-high heat; bring to a boil. Reduce heat, and simmer 30 minutes. Strain broth through a sieve into a large bowl; discard solids. Return broth to pan; keep warm.

Cook noodles according to package directions, omitting salt and fat.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add onion; cook 8 minutes or until charred on each side. Remove from heat; cool slightly. Slice onion thinly; add to broth.

Add turkey and next 5 ingredients (through salt) to pan; bring to a boil. Cook 2 minutes or until thoroughly heated. Place about 1/2 cup noodles in each of 6 bowls. Ladle about 1 1/3 cups broth mixture over each serving. Serve with cilantro, mint, lime wedges, and jalapeño. Serve with hoisin and Sriracha, if desired.

Nutritional Information

Calories:
249 (21% from fat)
Fat:
5.7g (sat 1.9g,mono 1.3g,poly 1.7g)
Protein:
24.5g
Carbohydrate:
24.4g
Fiber:
2.5g
Cholesterol:
65mg
Iron:
3.5mg
Sodium:
905mg
Calcium:
82mg
Maureen Callahan, Cooking Light, NOVEMBER 2007

Member Ratings and Reviews

5 stars
mangiapeach
No Thai basil, no mint. Bean sprouts went bad before I made the soup so none of those, either. Added plenty of shredded carrots and everything else as per the recipe and it was FANTASTIC. Made turkey stock from leftover turkey, basic stock recipe, nothing fancy like roasting. Loved the lime, hoisin and cilantro as garnish, they definitely brighten the soup.03/01/09

5 stars
Sarah
Wow, this is incredible. The broth itself is good enough to enjoy plain. As comforting as a bowl of chicken noodle soup, but with the intrigue of foreign cuisine. My mother doesn't normally care for soup and she couldn't get enough. The extra salt is unnecessary though, and we didn't use any of the garnishes.08/06/08