by WinnieAb
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2 tablespoons
coriander seeds
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4
whole cloves
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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.
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1 quart
homemade turkey stock (or homemade or store-bought chicken stock)
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1
bunch green onions (green top parts only) chopped
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1
3-inch chunk of ginger, sliced and smashed with side of knife
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1 teaspoon
brown sugar, or more to taste
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1 tablespoon
fish sauce, or more to taste
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1-2 cup
kale, chopped into bite-sized pieces
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1/2 pound
leftover turkey breast, shredded
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1
bunch (approx. 2 oz.) cellophane/bean thread noodles (or enough flat dried rice noodles to serve 2)
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1-2 tablespoon
cilantro, chopped- for garnish (optional)
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1-2 tablespoon
chopped green onions (white parts only), minced- for garnish (optional)
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1/2
lime, cut into wedges
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Sriracha chili sauce to taste
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In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil.
Ask the hotline about this step!Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
Ask the hotline about this step!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.
Ask the hotline about this step!Add the shredded turkey and the cellophane noodles. Allow to sit for a few minutes while the noodles soften.
Ask the hotline about this step!Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl.
Ask the hotline about this step!Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.
Ask the hotline about this step!WinnieAb--when I see your name on a recipe, I know it's going to be a good bet. You have taught me the importance of flavoring pho broth. Thank you. Just for fun, and because I had some, I pierced a dried lime several times and tossed 'er in. This is just the ticket for this Sunday night, post-Thanksgiving-with-terrific-yet-noisome-family! Something for me. *whew*
Thanks for this huge compliment! I am so glad you are loving the soup :)
I made this yesterday and it was a HUGE crowd pleasure. The broth was amazing. The kale was a great touch. I had been looking for alternative leftover turkey recipes and was so pleased to find this. Well done.
Just made this yummy soup with our leftover turkey and stock. I used kale that is still growing in our garden and added mushrooms. This recipe is perfect for Thanksgiving leftovers!
So happy you enjoyed it...how wonderful you made it with homegrown kale!
i wouldn't call it Pho since phở gà (chicken pho) only uses ginger, onion, and maybe cilantro roots as spices. Cinnamon is a signature smell of phở bò - personally I would be weirded out if I smelled quế (cinnamon) in phở gà. Also phở is never made with seafood. If it's seafood and it's rice noodles, but thinner, the broth is slightly different and it's called hủ tiếu. The recipe is a clever use of leftover turkey but this is more turkey soup than phở for me :)
Thanks for your input and I understand where you're coming from- still, I don't think calling this turkey soup quite does it justice ;)
We made this tonight with leftover turkey and stock that I had made from the carcass. I used arugula instead of kale because I had a bunch leftover. It was amazing. We all loved it and will make it again and again. Thanks for such a great recipe, Winnie. xo
Thanks so much for the sweet words! I am so flattered you loved it so much :)
Making the stock for this now. I look forward to this soup more than the bird, frankly. Absolutely one of the best soups ever. ;o)
Thanks SO much AJ- having this for dinner tonight and can't wait xoxo
BTW I made the stock using a big handful of miscellaneous turkey bones, which I simmered with the ginger and spices for about 1.5 hours, then added carrot and onion and simmered for another 45 minutes. Outstanding. ;o)
We just got done eating this, although we used chicken. It was so good........I've got a good amount left, so we are planning to experiment tomorrow night with one of the different noodles I bought today. Love that you can use any green or any garnish. I didn't have any fish sauce, but don't think I missed it at all. Used a little soy in the base, though, A very good recipe!!
I am eating this now and "oh my!". Made with lovely chicken broth from my freezer, left over roasted chicken, and, alas...no chard...but a handful of spinach works. There is nothing better than a recipe that can mainatin its integrity yet encourage personal creativity born of either taste or necessity. I threw in a good swig of rice vinegar so I could get away with a little less high sodium fish sauce and included jalapeno and basil in my garnish...'cause I had some. Fortunately my DH hates these flavors so it's all for me! Truly excellent. Thanks!
Made this last night for dinner using leftover roast chicken. I've tried about 4 or 5 pho recipes in the past year or so; this one beats out the others by a country mile. I used only 2 star anise pods, because I find that its boldness can overwhelm the other flavors in a broth like this, and it was perfect. Mr T could not stop raving. What's so great about this recipe is that you start with regular turkey or chicken stock, add the toasted spices and aromatics, and 20 minutes later (during which time you can easily prep the other ingredients), dinner's almost ready! I didn't have any kale, so I used some gorgeous baby bok choy, and added a big handful of snow peas and some matchstick size julienned carrots for color and texture. This one earned immediate "keeper" status. I'm really looking forward to enjoying it again. ;o)
Thanks so much for trying the recipe and letting me know that you enjoyed it. Your substitutions sound fantastic!
I plan to double the recipe. Should I double the toasted spices as well? What about if I triple the recipe? I can't wait to make it!
Yes- I would go ahead and double or triple everything. Let me know how it turns out!
I made this last night and even without the kale and cilantro (going to the grocery store again was out of the question..), it absolutely hit the spot. Brilliant!
Delicious! Great complex flavors--a wonderfy way to use leftover turkey.
Excellent dish! Making for the 2nd time in 2 weeks. Using chicken stock from my freezer....
Was so nervous when I knew you were making it...so glad you liked it!
Oh my goodness, Winnie - we had this tonight with the last of our Thanksgiving heritage bird (thawed from the freezer) and it was phenomenal. We were silent through dinner except for "mmmmmMMM" and "wow" and lots of slurping. Such a great recipe - THANK YOU.
Congratulations on winning. This will be the first of many published recipes and then your own cookbook. Hooray for Winnie.
Congratulations for this delicious take! Well done and thanks for sharing the idea.
This sounds so wholesome and delicious, I can't wait to try it. I love everything you've put in this pho.
I didn't set out to create a super healthy dish, but it happens to be one, and very much so (esp. if you have organic turkey and stock)!
I made pho ga recently (loved it!) and now I'm drooling over this recipe. I'll have to try it with thinner noodles next time—that looks delicious!
I love how light the bean thread noodles are...I think you will too!
I made this with my freshly made turkey stock and leftover meat and it was amazing!!! A great way to use turkey leftovers.You have my vote!
Great execution. Can't wait to try it at home.
This sounds awesome! I love the idea of using turkey - good to know we can do it even though our leftovers are all gone!
Yes! And I see no reason why you couldn't use an uncooked turkey breast and cook it in the soup, then remove, shred, and add it back in.
yum! that looks amazing! i would eat that everyday as i am totally a healthy green eater but i love my poultry!
This sounds so so good! I will def try making it, though I already ate all my leftovers :)
You know what, I first made it before Tday with chicken stock and Applegate Farms sliced turkey...so while it's best with turkey stock and homemade turkey, it works the other way, too...
Thanks for the nice comments! It's Monday morning and I'm enjoying this for breakfast...again...this time with Japanese buckwheat soba noodles. Love it with the soba too.
What a great use of leftover turkey and the stock from my turkey carcasses!! This will be great especially since I have several in my house fighting the flu!
This sounds fabulous.
I love pho and will certainly try this recipe this weekend. It sounds delicious!
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
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Toasting the spices -- very important!
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After testing the recipe, we were happier with closer to one cup of kale, rather than two.
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Amanda looking a little crazy.
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The aromatics really turn the plain old stock into an interesting broth very quickly.
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Simmering the broth.
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Don't forget the Sriracha!
I haven't made your pho yet, but I have made pho before (i use the same ingredients to flavor the broth, except I do not use cinnamon). For the garnish I use bean sprouts, cilantro, green onions, thai basil, red chili sauce, hot chili oil, and hoisin sauce. For the meat I use thin sliced beef or pork. It's very good, you should try it sometime. ;)