Recipe for Turkey Pho
Makes 2 big bowls of soup
Servings: 0
Ingredients
- * 2 tablespoons coriander seeds
- * 4 whole cloves
- * 4 whole star anise
- * 1 cinnamon stick
- * 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
- * 1-2 cup 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)
- * 1-2 tablespoon cilantro chopped- for garnish (optional)
- * 1-2 tablespoon chopped green onions white parts only, minced- for garnish (optional)
- * 1/2 lime cut into wedges
- * Sriracha chili sauce to taste
Instructions
- 1. 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.
- 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 kale and cook for 1-2 more minutes. Remove from heat.
- 5. Add the shredded turkey and the cellophane noodles. Allow to sit for a few minutes while the noodles soften.
- 6. Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl.
- 7. Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.