While turkey sandwiches and casseroles are popular go-tos, why not explore a culinary adventure with a Vietnamese twist? Transform your Christmas turkey leftovers into a comforting and aromatic Vietnamese turkey pho ga. This recipe uses the leftover turkey meat and bones to create a deeply aromatic broth, delivering a comforting and flavourful meal after a big meal.
Number of servings: 2
Cooking time: 2 hours
Preparation time: 1 hour
Ingredients
Vietnamese pho broth:
Turkey bones leftovers
Onion: 1, halved
Ginger: 10g, thickly sliced
Star anise: 2
Cinnamon stick: 1
Clove: 5g
Black peppercorn: 5g
Fennel seed: 5g
Coriander seed: 5g
Bay leaf: 2
Fish sauce: 3 tbs
Salt: to taste
Vietnamese rice noodles: 400g
Toppings:
Turkey leftovers: 200g, shredded
Fresh Mint: bunch
Fresh Thai basil: bunch
Fresh Corriander: bunch
Bean sprout: 150g
Red chilli: 2, chopped (optional)
Lime: 2, quartered
Method
To make the Vietnamese pho broth, begin by placing an onion and thinly sliced ginger into a frying pan, ideally one that is not non-stick. Heat the pan over medium-high heat and allow the onion and ginger to brown until they are fragrant and charred.
Once this is done, add the spices to the same pan. Toast the spices for about three minutes until their aromas are released.
In a large stockpot, add the leftover turkey bones along with the charred onion, ginger, and toasted spices. Pour in enough water to just cover the bones.
Bring the mixture to a boil, then lower the heat and let it simmer gently for at least one hour. The longer you allow it to simmer, the richer and stronger the broth will become.
Once the broth is ready, strain it through a sieve into a casserole. Season the broth with fish sauce and salt to taste. Put the lid on and bring to a boil.
Meanwhile, prepare the rice noodles by boiling water in a saucepan. Add the noodles to the boiling water and cook them according to the instructions on the packaging. Drain the noodles once cooked.
To assemble the pho, place a portion of the cooked noodles into a ramen bowl. Pour the boiling hot broth over the noodles, ensuring the noodles are fully submerged. Arrange shredded turkey on top, followed by fresh coriander, Thai basil, mint leaves, and bean sprouts. Add sliced red chilli for heat and squeeze lime juice over the dish for a zesty finish.
Traditionally, the herbs, chilli, bean sprouts, and lime wedges are served on the side, allowing each diner to customise their bowl according to their personal taste. Enjoy!
