After Thanksgiving there is a pretty good chance you have A LOT of leftover turkey sitting in your freezer right now (at least we do)! And one my favorite ways to put that turkey to use is to make homemade pho. After about day three of eating Thanksgiving leftovers I always need some different flavors in my life and pho (a Vietnamese noodle soup that I crave like nothing else) is the perfect change of pace.
32 oz chicken broth- traditional pho is typically made with homemade broth but you can cut corners if you are looking to save time by using store bought chicken stock.
Seasoning for broth: This takes a little bit of testing- star of anise, cloves and coriander are strong flavors so add or subtract for your taste.
1 teaspoon ground ginger
2 whole star of anise
2 whole cloves
1 teaspoon of coriander seeds
1 tablespoon of soy sauce
1 teaspoon garlic
2-3 cups of cooked shredded turkey (more or less depending on your taste)
1 bunch of green onions, minced
1 bunch of cilantro, chopped
1 bunch of basil leaves
mung bean sprouts
1 package of rice noodles cooked according to the package
In a large pot, bring the chicken stock to a boil.
Reduce to heat and add seasoning- ginger, star of anise, cloves, coriander, garlic and soy sauce. Allow flavors to simmer for about 15-20 minutes.
Add shredded turkey and simmer for about 5 more minutes.
Prepare the fresh garnishes- green onions, cilantro, basil, bean sprouts, jalapeños and lime wedges.
Fill bowls with broth, noodles and all the fresh garnishes- bean sprouts, basil leaves, cilantro, green onions, jalapeños and a squeeze of lime.
Add additional seasoning- fish sauce and/or Sriracha or sambal.