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Day After Thanksgiving Turkey Pho
Day After Thanksgiving Turkey Pho
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Prep Time:
15 minutes
Cook Time:
135 minutes
Total Time:
150 minutes
Transform leftover turkey soup with aromatic spices and rice noodles into a tantalizing Vietnamese dish.
Ingredients:
  • 1 whole cardamom pod
  • 2 whole cloves
  • 1 star anise pod
  • 1 teaspoon fennel seeds
  • 2 teaspoons coriander seed
  • 1 (2 inch) piece fresh ginger, peeled and smashed
  • 0.5 onion, peeled
  • 1 turkey carcass
  • 8 cups water, or more as needed
  • 1 (16 ounce) package dried flat rice noodles
  • 0.25 cup fish sauce
  • 1 cup shredded leftover cooked turkey
  • 1 tablespoon shredded fresh basil leaves
  • 1 tablespoon chopped fresh cilantro
  • 0.25 onion, thinly sliced
  • 1 lime, cut into wedges
  • 1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste
Instructions:
  • Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat for 5 to 7 minutes until fragrant. Place the spices in the center of an 8-inch square piece of cheesecloth. Bundle up the edges of the cheesecloth and secure by tying with kitchen twine. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes per side.
  • In a large pot over medium-high heat, combine the turkey carcass, water, sachet, ginger, and onion. Bring to a boil, then simmer for 2 hours.
  • Bring a large pot of salted water to a vigorous boil. Add the rice noodles and cook until tender yet slightly firm, about 4 to 5 minutes. Drain thoroughly in a colander in the sink.
  • Strain the soup to remove solid ingredients. Season with fish sauce and salt. Divide rice noodles and turkey among 4 bowls. Top with basil, cilantro, and onion. Pour soup over. Serve with lime wedge and hot sauce.

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