Roast Turkey Pho Recipe

Name: Roast Turkey Pho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stock:; 1 large yellow onion, quartered; 1 garlic head, halved crosswise; 1 lemon, quartered; 3 tablespoons canola oil; 6 cups water, divided; 3 cups unsalted chicken stock; 1 tablespoon whole black peppercorns; 2 teaspoons brown sugar; 3 star anise; 1 (3-inch) piece peeled fresh ginger, sliced; Remaining ingredients:; 1 1/2 tablespoons fish sauce; 3/8 teaspoon kosher salt; 5 ounces shredded skinless, boneless turkey breast; 5 ounces shredded skinless, boneless turkey thigh or drumstick; 4 ounces uncooked wide brown rice noodles (banh pho or pad Thai); 1 tablespoon chili oil; 2 cups mung bean sprouts; 1 cup basil leaves; 1/2 cup cilantro leaves; 1/2 cup thinly vertically sliced red onion; 6 lime wedges; 1 jalapeno pepper, thinly sliced

Servings: persons

Stock:
1 large yellow onion, quartered
1 garlic head, halved crosswise
1 lemon, quartered
3 tablespoons canola oil
6 cups water, divided
3 cups unsalted chicken stock
1 tablespoon whole black peppercorns
2 teaspoons brown sugar
3 star anise
1 (3-inch) piece peeled fresh ginger, sliced
Remaining ingredients:
1 1/2 tablespoons fish sauce
3/8 teaspoon kosher salt
5 ounces shredded skinless, boneless turkey breast
5 ounces shredded skinless, boneless turkey thigh or drumstick
4 ounces uncooked wide brown rice noodles (banh pho or pad Thai)
1 tablespoon chili oil
2 cups mung bean sprouts
1 cup basil leaves
1/2 cup cilantro leaves
1/2 cup thinly vertically sliced red onion
6 lime wedges
1 jalapeno pepper, thinly sliced

1
Preheat oven to 425u00b0.
2
To prepare stock, place first 4 ingredients on a jelly-roll pan. Drizzle with canola oil; toss. Roast at 425u00b0 for 40 minutes or until deep golden brown, turning once.
3
Transfer roast turkey parts and vegetables to a large stockpot. Discard fat from jelly-roll pan. Pour 1 cup water into jelly-roll pan; carefully scrape up browned bits, and add to pot. Stir in remaining 5 cups water, chicken stock, peppercorns, sugar, star anise, and ginger. Bring to a boil. Reduce heat to low; simmer stock mixture 1 hour. Strain through a fine sieve into a large bowl. Discard solids.
4
Wipe out pot; return strained stock to pot. Stir in fish sauce, salt, and leftover turkey; cook over medium heat 5 minutes or until thoroughly heated.
5
Prepare noodles according to package directions, omitting salt and fat; drain and divide evenly among 6 bowls. Ladle about 1 1/3 cups stock over each serving; drizzle each serving with 1/2 teaspoon chili oil. Top evenly with bean sprouts and remaining ingredients.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Stock:, 1 large yellow onion, quartered, 1 garlic head, halved crosswise, 1 lemon, quartered, and more.

Yes, Roast Turkey Pho falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Turkey Pho

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