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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A brothy noodle soup, pho (FUH) is a Vietnamese specialty that puts Thanksgiving remainders to use in a refreshingly original way. Ingredients:
8 cups turkey stock |
3 tablespoons fish sauce |
2 teaspoons brown sugar |
6 whole cloves |
4 star anise |
1 (3-inch) cinnamon stick, broken |
1 (3-inch) piece peeled fresh ginger, halved |
4 ounces uncooked wide rice stick noodles (banh pho) |
cooking spray |
1 medium onion, peeled and halved |
3 cups shredded cooked dark-meat turkey |
2 cups fresh bean sprouts |
1/3 cup thinly sliced green onions (about 2) |
1/4 cup thinly sliced fresh thai basil |
1/4 cup chopped fresh cilantro |
1/4 teaspoon salt |
1/2 cup fresh cilantro sprigs |
1/2 cup fresh mint sprigs |
6 lime wedges |
1 jalapeño pepper, seeded and thinly sliced |
hoisin sauce (optional) |
sriracha (hot chile sauce, such as huy fong; optional) |
Directions:
1. Combine first 7 ingredients in a large stockpot over medium-high heat; bring to a boil. Reduce heat, and simmer 30 minutes. Strain broth through a sieve into a large bowl; discard solids. Return broth to pan; keep warm.
2. Cook noodles according to package directions, omitting salt and fat.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add onion; cook 8 minutes or until charred on each side. Remove from heat; cool slightly. Slice onion thinly; add to broth.
4. Add turkey and next 5 ingredients (through salt) to pan; bring to a boil. Cook 2 minutes or until thoroughly heated. Place about 1/2 cup noodles in each of 6 bowls. Ladle about 1 1/3 cups broth mixture over each serving. Serve with cilantro, mint, lime wedges, and jalapeño. Serve with hoisin and Sriracha, if desired.
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