Turkey Pho
Source of Recipe
Adapted from Food52
Recipe Introduction
Makes enough for 4 or 2 hungry people with seconds
List of Ingredients
Spices:
3 tablespoons coriander seeds
6 whole cloves
6 whole star anise
2 cinnamon stick
Turkey pho:
2 quarts homemade turkey stock (or homemade or store-bought chicken stock)
1 bunch scallions (green top parts only), chopped
One 3-inch chunk of ginger,peeled and sliced - smashed with side of a knife
1 teaspoon light brown sugar, or more to taste
1 tablespoon fish sauce, or more to taste
4 to 6 cups kale, chopped into bite-size pieces
4 cups leftover turkey meat, shredded
5 oz flat dried rice noodles soaked 20 minutes in cold water
Garnishes (all optional, as much as you like):
2 tablespoons chopped cilantro, for garnish (optional)
1 bunch chopped scallions (white parts only), for garnish (optional)
Thai basil
bean sprouts
Sriracha hot sauce
1 lime, cut into wedgesRecipe
1.Heat a cast-iron skillet or frying pan over medium heat. Add the spices and toast until fragrant, 3 to 4 minutes. Immediately spoon the spices into a bowl to avoid burning them.
2.Add the toasted spices, stock, scallions, ginger, brown sugar, and fish sauce to a large pot and bring to a boil over high heat.
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 to 2 more minutes.
5.Add the turkey and noodles. Allow to simmer for a few minutes while the noodles soften.
6.Ladle the broth into 2 bowls. Divide the kale, turkey and noodles evenly between the bowls.
7.Sprinkle on the garnishes and add Sriracha to taste. Squeeze lime juice to taste before eating.
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