Leftover Roast Turkey Pho
Leftover Roast Turkey Pho is a Vietnamese recipe that serves 6. This main course has 590 calories, 31g of protein, and 15g of fat per serving. For $3.73 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. 378 people were glad they tried this recipe. It will be a hit at your Thanksgiving event. If you have vegetable oil, yellow onions, jalapeno peppers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours. It is brought to you by Foodnetwork. Overall, this recipe earns a tremendous spoonacular score of 82%. Users who liked this recipe also liked Roast Turkey Pho, Leftover Roast Beef Soup (Leftover Steak Too!), and Leftover French Onion Turkey Bake | Good Cook Leftover #36.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 100 minutes
Ingredients:
3 tablespoons whole black peppercorns
2 cinnamon sticks
1/4 to 1/3 cup fish sauce
4 cups fresh bean sprouts
1 6-inch piece fresh ginger root, halved lengthwise
1 head garlic, halved crosswise
Hoisin sauce and/or sriracha (Asian chile sauce), for serving
2 jalapeno peppers, thinly sliced
Kosher salt
Lime wedges, for serving
12 cups low-sodium chicken broth
1 large red onion, halved and thinly sliced
1 pound flat rice noodles
4 star anise pods
1 large bunch Thai basil
1 leftover turkey carcass, including any leg bones and reserved turkey parts (such as the neck, wings, etc.), plus 1 pound leftover turkey meat (about 4 cups), shredded into large bite-size pieces
3 tablespoons vegetable oil
3 large yellow onions, halved
Equipment:
baking sheet
bowl
oven
pot
sieve
Cooking instruction summary:
For the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the turkey bones and parts, onions, ginger and garlic with the vegetable oil in a large bowl. Lightly sprinkle with salt and transfer to a rimmed baking sheet, spreading everything out into a somewhat even layer (it is okay if some items slightly overlap). Roast turning the bones and vegetables halfway through until the vegetables are slightly charred, about 30 minutes. Meanwhile, add the star anise pods, peppercorns and cinnamon sticks to a large pot. Set over medium heat and toast until very fragrant, shaking the pot occasionally, about 5 minutes. Turn off the heat and add the chicken broth, fish sauce, according to taste, and 8 cups of water. Add the roasted turkey bones and vegetables to the pot, scraping any browned bits off of the baking sheet and adding them in as well. Bring to a boil over high heat, then reduce the heat to medium-low and gently simmer for 1 hour. Remove from the heat and strain the broth through a fine-mesh sieve and into another large pot. (The broth can be made to this point up to 2 days in advance; let cool, then refrigerate in a covered container.) Stir the shredded turkey meat into the hot broth. For the soup: Cook the noodles according to the package instructions. Divide the noodles among 6 bowls then top with the broth and shredded meat. Serve with the bean sprouts, Thai basil, jalapenos, red onion, hoisin sauce, sriracha and a lime wedge on the side so that guests can top their pho as they like.
Step by step:
1. For the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the turkey bones and parts, onions, ginger and garlic with the vegetable oil in a large bowl. Lightly sprinkle with salt and transfer to a rimmed baking sheet, spreading everything out into a somewhat even layer (it is okay if some items slightly overlap). Roast turning the bones and vegetables halfway through until the vegetables are slightly charred, about 30 minutes.
2. Meanwhile, add the star anise pods, peppercorns and cinnamon sticks to a large pot. Set over medium heat and toast until very fragrant, shaking the pot occasionally, about 5 minutes. Turn off the heat and add the chicken broth, fish sauce, according to taste, and 8 cups of water.
3. Add the roasted turkey bones and vegetables to the pot, scraping any browned bits off of the baking sheet and adding them in as well. Bring to a boil over high heat, then reduce the heat to medium-low and gently simmer for 1 hour.
4. Remove from the heat and strain the broth through a fine-mesh sieve and into another large pot. (The broth can be made to this point up to 2 days in advance; let cool, then refrigerate in a covered container.) Stir the shredded turkey meat into the hot broth.
5. For the soup: Cook the noodles according to the package instructions. Divide the noodles among 6 bowls then top with the broth and shredded meat.
6. Serve with the bean sprouts, Thai basil, jalapenos, red onion, hoisin sauce, sriracha and a lime wedge on the side so that guests can top their pho as they like.
Nutrition Information:
covered percent of daily need
