Turkey Pho
Ingredients
- Toast the spices
- 2 tablespoons coriander seeds ⓘ
- 4 whole cloves ⓘ
- 4 whole star anise ⓘ
- 1 cinnamon stick ⓘ
- Make the turkey pho ⓘ
- 1 quart homemade turkey stock (or homemade or store-bought chicken stock) ⓘ
- 1 bunch green onions (green top parts only) chopped ⓘ
- 1 3-inch chunk of ginger, sliced and smashed with side of knife
- 1 teaspoon brown sugar, or more to taste ⓘ
- 1 tablespoon fish sauce, or more to taste ⓘ
- 2 cups kale, chopped into bite-sized pieces ⓘ
- 1/2 pound leftover turkey breast, shredded ⓘ
- 1 bunch (approx. 2 oz.) cellophane/bean thread noodles (or enough flat dried rice noodles to serve 2) ⓘ
- 1 tablespoon cilantro, chopped- for garnish (optional)
- 1 tablespoon chopped green onions (white parts only), minced- for garnish (optional) ⓘ
Instructions
- Heat a cast-iron skillet or frying pan over medium heat. Add the coriander seeds, cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices into a bowl to avoid burning them and set aside.
- In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil.
- Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
- Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the kale and cook for 1-2 more minutes. Remove from heat.
- Add the shredded turkey and the cellophane noodles. Allow to sit for a few minutes while the noodles soften.
- Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl.
- Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.
Nutrition & Diet Analysis (per serving)
587
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).