Pho with Turkey Leftovers

5 from 1 vote

Serves 2

Cuisine: Vietnamese

Servings:

* 2 tablespoons coriander seeds
* 5 whole star anise
* 2-3 cinnamon sticks
* one 2-3 inch chunk of ginger peeled and smashed with side of knife
* 1 quart homemade turkey stock or homemade or store-bought chicken stock
* 1-2 cups sliced daikon radish- optional but very cleansing especially after a heavy meal (like Thanksgiving dinner)
* 1 bunch green onions slice the green parts and cook them in the soup; mince the white parts and use them as a garnish
* 1 teaspoon brown sugar or more to taste
* 1 tablespoon fish sauce or more to taste
* 1-2 cups dark leafy greens shredded (I used purple pak choi from my garden, but kale works well, too)
* 1/2 pound leftover turkey breast cut into chunks or shredded
* approx. 2 oz. flat dried rice noodles or use 1 bunch of cellophane/bean thread noodles
* 1-2 tablespoons cilantro chopped- for garnish (optional)
* 1/2 lime cut into wedges
* Sriracha chili sauce to taste

1. Heat a cast-iron skillet or frying pan over medium heat. Add the coriander seeds, star anise, cinnamon sticks and ginger and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices into a bowl to avoid burning them and set aside.
2. In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil.
3. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
4. Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the greens and cook for 1-2 more minutes. Remove from heat.
5. Add the shredded turkey and the rice noodles. Allow to sit for a few minutes while the noodles soften.
6. Ladle the broth into bowls. Divide the greens, noodles, and turkey evenly into each bowl.
7. Sprinkle on the minced green onion and optional cilantro. Add sriracha and squeeze lime juice to taste before eating.