An easy and quick way to use leftover roast turkey or chicken is to make a robust Vietnamese noodle soup called Roast Turkey Pho.
Roast Turkey Pho
Traditional pho is typically made using beef broth, or chicken broth. It’s a hot steaming soup we occasionally crave and order in way more than I care to admit.
Turkey leftovers always make a tasty soup however turning the leftovers into pho is a whole ‘nother ball game.
I have made this recipe both by charring the onion and ginger…and not charring it. I found the flavour to be excellent both ways but feel Fred’s version (in the comments) does yield a little more depth so I’ve updated the recipe to reflect his recommendation!
Pho is an anytime soup but most comforting in the Fall and Winter on those days you need a bowl that hugs you back and some comfort food. The most important component to a Pho is the broth. Enjoyed in a restaurant, Pho broth is typically simmered for hours on end resulting in a delicious tasting broth with many levels of flavour.
It’s important you add all the spices to the broth and let it do it’s thing. Equally important is the addition of sugar to balance the fish sauce.
This recipe comes together rather quickly. While the broth is simmering prep your turkey, rice noodles and ingredients. Have in bowls ready to go.
- Swap roast chicken for roast turkey.
- Red Thai chili peppers can be used instead of jalapenos
- Serve with sriracha or hot chili oil.
- If you don’t have time to make pho broth, you can buy pho broth in the stores now.
- For us during the winter it can be hard to come buy fresh herbs. If you can only find one, use it.
A bowl of Pho
When you make this recipe you must get your soup bowl ready and start with the cooked noodles, gingerly placing on the bottom of the bowl. Ladle in your hot broth gently moving around the noodles with chopsticks to ensure they are not sticking together. The next layer is the turkey breast, add a good heaping spoonful. At this point you add whatever toppings you prefer that are available. We eat family style here so it makes sense for each person to customize their pho.
More soup recipes to try:
While I’m not an expert in making pho, I do know what it tastes like in Vietnamese restaurants and have recreated this flavour in this recipe!
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans and please comment below!
- 12 cups chicken or turkey stock
- 1 onion, peeled and quartered
- 2 inch piece of ginger approximately 1 inch and peeled
- 2 small cinnamon sticks
- 4 cloves
- 2 star anise
- 2 tbsp fish sauce
- 1 tsp coconut sugar
- 1 package flat rice noodles
- 2 cups roast turkey sliced paper thin or shredded
- 2 cups bean sprouts
- 1/2 cup green onion thinly sliced
- 2 limes, 1 for juice and other for wedges
- 1 jalapeno pepper thinly sliced
- 1 cup fresh herbs including mint, thai basil or cilantro
- sriracha sauce
- salt to taste
- Turn oven to broil. Put ginger and onion on baking sheet. Broil for 10 minutes or until lightly charred.
- In a large pot add charred ginger, onion, stock, cinnamon, cloves and star anise. Bring to a boil over high heat, then reduce the heat to medium-low and gently simmer for 30-45 minutes. Strain or remove spices, onion and ginger from broth and stir in fish sauce, salt and sugar. Keep on low heat.
- Cook rice noodles according to instructions.
- Add bean sprouts, green onion, lime wedges, jalapeno peppers and fresh herbs into individual bowls and place on table.
- Scoop about 1/2 - 1 cup of noodles into four soup bowls. Ladle hot broth over noodles and gently swirl noodles with chopsticks or a skewer to ensure they are not sticking. Top with a heaping spoonful of turkey.
- Serve each person a bowl with chopsticks and a fork/spoon and let them add their favourite toppings.