Leftover Turkey Pho Soup

Votes: 1

How to Make - Pho Soup with Leftover Turkey

Time: 2 hours.
Complexity: easily
Servings: 6

Nutritional value per serving:

Serving size: 1 of 30
Calories 343, total fat 12 G., saturated fats 3 G., proteins 40 G., carbohydrates 18 G., fiber 1 G., cholesterol 120 mg, sodium 752 mg, sugar 2 G.

After a holiday turkey feast, there are often leftover backs, breast bones, wing parts, and, if the bird was large, a little meat. Use these leftovers to make a flavorful Vietnamese pho soup the next day. In this recipe, the roasted turkey carcass is simmered with roasted vegetables and toasted spices in store-bought chicken broth, creating a rich and robust flavor. Pour the broth over cooked rice noodles and serve with traditional pho toppings: Thai basil, bean sprouts, chili pepper, thinly sliced red onion, lime, and various Asian sauces. It's best to simply set all the toppings out on the table so everyone can add their favorites.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Bouillon

1 roast turkey carcass, including leg bones and other small parts (e.g. neck, wings, etc.) + 450 g of turkey scraps (about 4 cups), chopped into bite-sized pieces
3 large onions, cut in half
15 cm ginger root, cut in half lengthwise
1 head of garlic, cut in half horizontally
3 tablespoons of vegetable oil
4 star anise
3 tablespoons black peppercorns
2 cinnamon sticks
12 cups lightly salted chicken broth
1/4 - 1/3 cup fish sauce

Soup

450 g flat rice noodles
4 cups fresh bean sprouts
1 large bunch of Thai basil
2 jalapeños, thinly sliced
1 large red onion, thinly sliced into half rings
Hoisin sauce and/or Sriracha (Asian chili sauce), for serving
Lime wedges, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Bouillon:

Position a rack in the upper third of the oven and preheat to 450°F (230°C). In a large bowl, combine the turkey bones and parts, onion, ginger, and garlic with vegetable oil. Sprinkle lightly with salt and transfer to a rimmed baking sheet, spreading everything out in an even layer (it's okay if some ingredients overlap slightly). Roast, tossing the bones and vegetables halfway through, until the vegetables are lightly charred, about 30 minutes.
Meanwhile, place the star anise, peppercorns, and cinnamon sticks in a large saucepan. Place over medium heat and toast, shaking the pan occasionally, until fragrant, about 5 minutes. Turn off the heat and add chicken broth, fish sauce to taste, and 8 cups of water.

Add the roasted turkey bones and vegetables to the pan, scraping up any browned bits from the pan and adding them to the pan. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 1 hour. Remove from the heat and strain the broth through a fine-mesh sieve into another large pan. The broth can be made up to 2 days in advance; let it cool, cover, and refrigerate. Stir the shredded turkey meat into the hot broth.
Soup:

Cook rice noodles according to package directions. Divide the noodles among 6 bowls and pour in the turkey broth. Serve garnished with bean sprouts, Thai basil, jalapeño, red onion, hoisin and Sriracha sauces, and lime wedges for guests to garnish their pho however they like.

Categories:

recipe / Calorie content of prepared meals / Soups / Meat soups / Soups with pasta and cereals / / Food Network - recipes / Asian cuisine / Vietnamese cuisine

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