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2 from 1 vote

Roast Turkey Pho

Course: dinner, lunch, Soup
Servings: 4
Author: Wanda Baker


  • 8 cups chicken stock pho stock or home made turkey stock
  • 2 small cinnamon sticks
  • 1 piece of ginger approximately 1 inch and peeled
  • 4 cloves
  • 2 star anise
  • 2 tbsp fish sauce
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 package flat rice noodles
  • 2 cups cooked cold turkey sliced paper thin
  • 2 cups bean sprouts
  • 1/2 cup green onion thinly sliced
  • 2 limes 1 juiced - the other cut into wedges
  • 1 jalapeno pepper thinly sliced
  • 1 cup fresh herbs: mint basil, cilantro rolled and thinly chopped
  • sriracha sauce


  • In a large pot add all the stock, cinnamon sticks, ginger, cloves and star anise. To keep things easy to fish out I put my cloves and star anise in a tea pincher/infuser for easy removal later on. Bring to a boil over high heat, then reduce the heat to medium-low and gently simmer for 30 minutes. Remove spices from broth and stir in fish sauce, salt and sugar. Keep on low heat.
  • Cook rice noodles according to instructions.
  • Add prepared bean sprouts, turkey, 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 each bowl. Ladle 1 1/3 cups of 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 their bowl with chopsticks and a fork/spoon and let them add their favourite toppings.