Yes, you read that right. Why not combine the flavors of traditional pho with all that leftover Thanksgiving turkey? It’s a great win-win idea for some new creative recipes. Of course, you can make this any time of the year and it works well with either leftover turkey or chicken.
- 6 cups chicken stock
- 2 cinnamon sticks (about 3-in each)
- 8 whole cloves
- 1 large white onion
- 2-inch chunk of fresh ginger
- 1 tbs fish sauce
- 8 oz rice noodles
- 1 lb cooked turkey, shredded
- 2 cups fresh bean sprouts
- 1 lime, sliced
- 1 jalapeno, thinly sliced
- Fresh basil
- Fresh cilantro
In a large stockpot, heat the chicken stock with cinnamon sticks and cloves. While it’s warming up, get an open flame going and char the onion and ginger. When the stock gets to a simmer, toss them into the pot too. Continue heating until it reaches a full boil, then turn back down a little back to a simmer.
While the broth is cooking, heat water in another pot and cook the rice noodles until just tender. Should only take a few minutes. Slice up the garnishes and get a plate of those ready to serve.
After the pho broth has been cooking for about 20 minutes or so, add the fish sauce. Heat up to boiling, and get your bowls ready to serve.
Divide up the noodles between 4 bowls, and top with shredded leftover turkey. Spoon the hot broth over each bowl, and serve with the garnishes.