Turkey Pho

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A&M say: Anyone who knows pho knows that it's all about the broth. WinnieAb uses turkey leftovers (meat and stock, which should really be homemade for this) to coax the most out of this soup. She also adds some warm spices -- coriander, cloves, star anise and cinnamon -- which she toasts beforehand to amp up the broth. Chopped kale is an unusual addition that adds some welcome heft -- we preferred 1 cup rather than 2. As with any pho, don't forget to squeeze in some fresh lime juice just before eating -- it provides a welcome hit of acid that really wakes up the dish. - A&M

WinnieAb says: Pho (pronounced “fuh”) is a traditional Vietnamese noodle soup typically made with beef. It can also be made with chicken (which is known as pho ga), seafood, or in this case, turkey (definitely not traditional!). Apart from toasting the spices (very important...don't skip this step), this is very simple to make, particularly if you use store-bought chicken stock. It's a little austere with just the kale (perfect for the days after Thanksgiving as far as I'm concerned), and you are welcome to add additional vegetables. Traditional pho uses rice noodles but I prefer it with cellophane (bean thread) noodles. This recipe was inspired by Jaden Hair's recipe for Chicken Pho. - WinnieAB

Makes 2 big bowls of soup

Toast the spices

  • 2 tablespoons coriander seeds
  • 4 whole cloves
  • 4 whole star anise
  • 1 cinnamon stick
  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.

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
  • 1-2 cup 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)
  • 1-2 tablespoon cilantro, chopped- for garnish (optional)
  • 1-2 tablespoon chopped green onions (white parts only), minced- for garnish (optional)
  • 1/2 lime, cut into wedges
  • Sriracha chili sauce to taste
  1. In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil.
  2. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
  3. 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.
  4. Add the shredded turkey and the cellophane noodles. Allow to sit for a few minutes while the noodles soften.
  5. Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl.
  6. Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.

Tags: Asian, dinner for one, dinner for two, Healthy, leftovers, Soups, Vietnamese

Comments (60) Questions (3)

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20 days ago darksideofthespoon

I made this but instead of turkey, used very very thinly sliced boneless short ribs, and when making the broth, added in a bashed stick of lemon grass and some cilantro. This was amazing!

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3 months ago Kristina Robbins

Excellent use for leftover roasted chicken too. Just made it with chicken and chard and it was great for a rainy day lunch. Thank you!

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3 months ago MoriahBee

I've made this twice in the past week and both times the broth has turned out inedibly bitter and oddly spicy. Can someone tell me what I'm doing wrong? I think I may be over-toasting the spices.

Winnie100

3 months ago WinnieAb

Does the broth taste fine before you add the spices? I've certainly not had the experience you describe so I am not sure how to help. They don't need to toast very long at all, so that may be the problem...

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3 months ago ashtonwinkler

made this last night and was incredible! I had already made duck stock using cloves and cinnamon so was perfect. My man, who claims to not like Pho, devoured it and asked me to make him a second bowl! awesome recipe

Winnie100

3 months ago WinnieAb

Happy to hear :)

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3 months ago Michelle Arianne

I made this tonight and it was delicious! I doubled the recipe since I have more than two mouths to feed. My boys (5 & 7) enjoyed this pho very much.

Winnie100

3 months ago WinnieAb

Yay! I am so glad your family enjoyed the recipe ;)

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about 1 year ago Stephie Hunter

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. ;)

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about 1 year ago marynn

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*

Winnie100

about 1 year ago WinnieAb

Thanks for this huge compliment! I am so glad you are loving the soup :)

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about 1 year ago Melissa Powers

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.

Pamelalee

about 1 year ago pamelalee

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!

Winnie100

about 1 year ago WinnieAb

So happy you enjoyed it...how wonderful you made it with homegrown kale!

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about 1 year ago matchaflan

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 :)

Winnie100

about 1 year ago WinnieAb

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 ;)

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about 1 year ago drbabs

Barbara is a trusted source on General Cooking.

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

Winnie100

about 1 year ago WinnieAb

Thanks so much for the sweet words! I am so flattered you loved it so much :)

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about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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)

Winnie100

about 1 year ago WinnieAb

Thanks SO much AJ- having this for dinner tonight and can't wait xoxo

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about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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)

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over 1 year ago LLStone

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!!

Winnie100

about 1 year ago WinnieAb

Thanks! Hope you get to try it again with the turkey, too :)

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almost 2 years ago Pat in SoCal

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!

Winnie100

about 1 year ago WinnieAb

Sounds delicious...glad you loved it!

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almost 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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)

Winnie100

almost 2 years ago WinnieAb

Thanks so much for trying the recipe and letting me know that you enjoyed it. Your substitutions sound fantastic!

Pamelalee

about 2 years ago pamelalee

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!

Winnie100

about 2 years ago WinnieAb

Yes- I would go ahead and double or triple everything. Let me know how it turns out!

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about 2 years ago Midge

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!

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about 2 years ago DaphneHoney

Delicious! Great complex flavors--a wonderfy way to use leftover turkey.

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over 2 years ago lmiller

Excellent dish! Making for the 2nd time in 2 weeks. Using chicken stock from my freezer....

Winnie100

about 3 years ago WinnieAb

Was so nervous when I knew you were making it...so glad you liked it!