Turkey Pho Dip
Ingredients
- 1 turkey carcass
- 1 bunch scallions, coarsely chopped
- 1 2-inch piece ginger, peeled, sliced ⓘ
- 3 star anise pods ⓘ
- 1 2-inch cinnamon stick ⓘ
- 1/4 cup fish sauce ⓘ
- 3 tablespoons sugar
- 2 tablespoons coriander seeds
- 2 tablespoons fennel seeds ⓘ
- Kosher salt (optional) ⓘ
- 1/2 cup mayonnaise
- 3 tablespoons hot chili paste (such as sambal oelek) ⓘ
- Leftover turkey
- 4 ciabatta or other sturdy sandwich rolls, toasted ⓘ
- 2 tablespoons hoisin sauce ⓘ
- Tender herb leaves (such as cilantro, Thai basil, and/or sweet basil), sliced scallions, mung bean sprouts, lime wedges, and sliced jalapenos (for serving)
Instructions
- Bring turkey carcass, scallions, ginger, star anise, cinnamon, fish sauce, sugar, coriander seeds, fennel seeds, and 4 qt. water to a boil in a large pot. Reduce heat, skim surface, and simmer until liquid is reduced by nearly half, 2-2 1/2 hours.
- Strain broth through a fine-mesh sieve into a large saucepan; taste and adjust seasoning with salt if needed.
- Whisk mayonnaise and chili paste in a small bowl to combine. (If you like it extra-spicy, add more chili paste.)
- Heat leftover turkey in 1 cup pho broth in a medium skillet until warmed through.
- Assemble sandwiches with rolls, spicy mayonnaise, hoisin sauce, herbs, scallions, and bean sprouts. Serve with lime wedges and jalapenos alongside, as well as a small bowl of warm broth for dipping.
Nutrition & Diet Analysis (per serving)
403
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).