Roast Turkey Pho
Servings: 4
Ingredients
- 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
Instructions
- 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.