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How to Make Day After Thanksgiving Turkey Pho - A Step-by-Step Guide

After the Thanksgiving feast is over, you may find yourself wondering what to do with all of the leftover turkey. Look no further than this Day After Thanksgiving Turkey Pho recipe! Pho is a traditional Vietnamese noodle soup that is both flavorful and comforting, making it the perfect way to repurpose your holiday leftovers.

This recipe takes the classic pho broth and adds in chunks of tender turkey meat, creating a delicious and unique twist on the traditional dish. The combination ...

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Ingredients

  • 1 whole cardamom pod
  • 2 whole cloves
  • 1 star anise pod
  • 1 teaspoon fennel seeds
  • 2 teaspoons coriander seed
  • 1 (2 inch) piece fresh ginger, peeled and smashed
  • ½ onion, peeled (Optional)
  • 1 turkey carcass
  • 8 cups water, or more as needed
  • 1 (16 ounce) package dried flat rice noodles
  • ¼ cup fish sauce
  • salt to taste
  • 1 cup shredded leftover cooked turkey
  • 1 tablespoon shredded fresh basil leaves (Optional)
  • 1 tablespoon chopped fresh cilantro (Optional)
  • ¼ onion, thinly sliced (Optional)
  • 1 lime, cut into wedges (Optional)
  • 1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 2 hrs 15 mins
  • Total Time: 2 hrs 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.
  • Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  • Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.

    • Nutrition

    755 cal.

    • Total Fat: 27g
    • Saturated Fat: 7g
    • Cholesterol: 87mg
    • Sodium: 1524mg
    • Total Carbohydrate: 100g
    • Dietary Fiber: 4g
    • Total Sugars: 2g
    • Protein: 24g
    • Vitamin C: 8mg
    • Calcium: 90mg
    • Iron: 3mg
    • Potassium: 341mg

    Categories

    Soup recipes
    Vietnamese recipes
    Turkey recipes
    Leftover recipes
    Broth recipes