Turkey Pho

Turkey Pho

A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown sugar and fish sauce, comes served with a platter of fresh garnishes. But this is more than your basic noodle soup: A spritz of lime at the end adds some tang, and mung beans and Thai basil a crunchy bite.

Ingredients

  • 2medium yellow onions, halved and peeled
  • 4-inch piece of fresh ginger, unpeeled
  • 12cups turkey or chicken stock, preferably homemade
  • ¼cup fish sauce, plus more to taste
  • 1star anise
  • 2tablespoons brown sugar
  • 11-pound package dried rice vermicelli
  • 12ounces (about 3 cups) mung bean sprouts
  • 1small bunch Thai basil sprigs
  • 3jalapeños, stemmed and thinly sliced
  • 2 to 3limes, quartered, to taste
  • 4cups (about 1 pound) shredded cooked turkey
  • 1 ½cups coarsely chopped cilantro leaves and tender stems (about 1 large bunch)
  • 1cup thinly sliced scallions (about 1 bunch)
  • Kosher salt, to taste
  • Nutritional Information
      • Nutritional analysis per serving (6 servings)

        870 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 77 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 91 grams protein; 277 milligrams cholesterol; 1473 milligrams sodium

    Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation

  1. Cook onions and ginger directly over open flame of a gas burner for about 5 minutes, turning them occasionally, until they are charred on all sides. (If you don’t have a gas stove, heat broiler and set onions and ginger on a foil-lined baking sheet. Broil, turning occasionally, for 15 to 20 minutes until charred on all sides.) Allow charred ginger to cool, then slice it into 1/2-inch coins.
  2. In a large Dutch oven or similar pot, combine onions, sliced ginger, stock, fish sauce, star anise and brown sugar. Bring to a boil, then reduce heat and simmer for 45 minutes.
  3. In the meantime, cook rice noodles according to the instructions on the package. Drain and set aside.
  4. Arrange mung bean sprouts, sprigs of Thai basil, jalapeños and limes on a platter and set on the table.
  5. Remove onions, ginger and star anise from the pot. Add shredded turkey to the pot, and return it to a simmer. Taste the soup and adjust seasoning with additional fish sauce and/or salt, if needed.
  6. Divide rice noodles, cilantro and scallions evenly among large soup bowls, then ladle hot stock over the top, making sure each bowl gets a healthy serving of turkey. Serve immediately, accompanied by platter of garnishes.
  7. Cover and refrigerate leftovers, keeping noodles separate, for up to 3 days.

 

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