Turkey Pho-Style Soup
Got leftover turkey? Try this pho-inspired soup packed with herbs, chiles and spices. Make it after a holiday meal, or substitute meat from a rotisserie roast chicken to enjoy it anytime.
- 8 cups chicken or turkey bone broth or regular broth
- 2 thin slices fresh ginger
- 2 pieces star anise
- 1/4 teaspoon whole cloves
- 1 small cinnamon stick
- 2 1/2 tablespoons fish sauce
- 2 teaspoons sugar
- Salt, to taste (optional)
- 12 ounces pho rice noodles
- 3 cups shredded or diced cooked turkey
- 2 green onions, trimmed and thinly sliced
- 1/2 cup loosely packed fresh Thai basil or regular basil leaves, sliced if large
- 1/2 cup loosely packed fresh cilantro leaves
- 1/4 cup loosely packed fresh mint leaves, sliced if large
- 1 red serrano or jalapeño pepper or 2 or 3 Thai chile peppers, thinly sliced
- Hot pepper oil, for serving
- Lime wedges, for serving
Place broth in a large pot and place over medium-high heat. Wrap ginger, star anise, cloves and cinnamon stick in cheese cloth and add to the pot. Adjust heat and simmer until spices infuse broth, about 20 minutes. Remove and discard spices. Stir in fish sauce and sugar. Taste the broth and add salt as needed.
Meanwhile, cook rice noodles according to package directions. Divide among 4 bowls and top with turkey. Ladle broth into bowls. Sprinkle green onions, basil, cilantro, mint and chile pepper over the top. Serve with hot pepper oil and lime wedges on the side.