Turkey Pho Recipe

Name: Turkey Pho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: Toast the spices; 2 tablespoons coriander seeds; 4 whole cloves; 4 whole star anise; 1 cinnamon stick; Make the turkey pho; 1 quart homemade turkey stock (or homemade or store-bought chicken stock); 1 bunch green onions (green top parts only) chopped; 1 3-inch chunk of ginger, sliced and smashed with side of knife; 1 teaspoon brown sugar, or more to taste; 1 tablespoon fish sauce, or more to taste; 2 cups kale, chopped into bite-sized pieces; 1/2 pound leftover turkey breast, shredded; 1 bunch (approx. 2 oz.) cellophane/bean thread noodles (or enough flat dried rice noodles to serve 2); 1 tablespoon cilantro, chopped- for garnish (optional); 1 tablespoon chopped green onions (white parts only), minced- for garnish (optional); 1/2 lime, cut into wedges; 1 dash Sriracha chili sauce to taste

Servings: persons

Toast the spices
2 tablespoons coriander seeds
4 whole cloves
4 whole star anise
1 cinnamon stick
Make the turkey pho
1 quart homemade turkey stock (or homemade or store-bought chicken stock)
1 bunch green onions (green top parts only) chopped
1 3-inch chunk of ginger, sliced and smashed with side of knife
1 teaspoon brown sugar, or more to taste
1 tablespoon fish sauce, or more to taste
2 cups kale, chopped into bite-sized pieces
1/2 pound leftover turkey breast, shredded
1 bunch (approx. 2 oz.) cellophane/bean thread noodles (or enough flat dried rice noodles to serve 2)
1 tablespoon cilantro, chopped- for garnish (optional)
1 tablespoon chopped green onions (white parts only), minced- for garnish (optional)
1/2 lime, cut into wedges
1 dash Sriracha chili sauce to taste

1
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.
2
In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil.
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 1-2 more minutes. Remove from heat.
5
Add the shredded turkey and the cellophane noodles. Allow to sit for a few minutes while the noodles soften.
6
Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl.
7
Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.

No nutrition data on file — estimate from the ingredient list.

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 18 ingredients. The key ingredients include: Toast the spices, 2 tablespoons coriander seeds, 4 whole cloves, 4 whole star anise, and more.

Yes, 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.

Turkey Pho

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