Turkey Pho

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