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Leftover Turkey Pho

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PREP TIME
15 min
COOKING TIME
135 min
TOTAL TIME
150 min
SERVINGS
4 servings
Lunch Vietnamese
Leftover Turkey Pho
Ingredients
  • 2 teaspoons coriander seed
  • 1 teaspoon fennel seeds
  • 2 whole cloves
  • 1 whole cardamom pod
  • 1 star anise pod
  • 1/2 onion, peeled
  • 1 (2 inch) piece fresh ginger, peeled and smashed
  • 8 cups water, or more as needed
  • 1 turkey carcass
  • 1 (16 ounce) package dried flat rice noodles
  • 1/4 cup fish sauce
  • salt to taste
  • 1 cup shredded leftover cooked turkey
  • 1/4 onion, thinly sliced
  • 1 tablespoon shredded fresh basil leaves
  • 1 tablespoon chopped fresh cilantro
  • 1 lime, cut into wedges
  • 1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste
Instructions
1
Heat coriander seeds, fennel seeds, cloves, cardamom pods, and star anise in a small skillet over medium-low heat until they release their aroma, 5 to 7 minutes.
2
Place the toasted spices in the center of an 8-inch square piece of cheesecloth; gather the edges and tie them together with twine to form a spice bundle.
3
Brown 1/2 onion and ginger in the same skillet until they're nicely caramelized, about 3 minutes per side.
4
Combine 8 cups of water, a turkey carcass, the spice bundle, seared 1/2 onion, and seared ginger in a large pot over medium-high heat; bring the mixture to a boil. Reduce the heat and let it simmer for 2 hours.
5
Fill a large pot with lightly salted water and bring it to a rolling boil over high heat; stir in rice noodles and return the pot to a boil. Cook the noodles uncovered, stirring occasionally, until they're cooked through yet still retain some firmness, 4 to 5 minutes. Drain the noodles well in a colander set in the sink.
6
Remove the carcass, spice bundle, onion, and ginger from the soup; strain to remove any meat that may have fallen off the bones. Season with fish sauce and salt.
7
Divide rice noodles and turkey meat among 4 large bowls. Scatter 1/4 cup of sliced onion, basil, and cilantro on top. Ladle the soup into bowls. Serve with a lime wedge and hot sauce.