Turkey Pho

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 Tbsp. fish sauce
2 tsp. brown sugar
6 whole cloves
4 star anise
1 (3-inch) cinnamon stick, broken
1 (3-inch) piece peeled fresh ginger, halved

4 oz. uncooked wide rice stick noodles (banh pho)

cooking spray
1 medium onion, peeled and halved

3 cups dark-meat turkey, cooked and shredded
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 tsp. salt

Condiments:
1/2 cup fresh cilantro sprigs
1/2 cup fresh mint sprigs
1 lime, cut into 6 wedges
1 Jalapeño pepper, seeded and thinly sliced
Hoisin sauce (optional)
Sriracha (hot chile sauce such as Huy Fong, optional)

Instructions:
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.

Cook noodles according to package directions, omitting salt and fat.

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.

Add turkey and next 5 ingredients (through salt) to broth; 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.

Note:
Make the Turkey Stock from the boiled turkey carcass. Carefully pick out all bones. Use the meat that falls off the bone for some of the turkey meat in the recipe.

Source:
Maureen Callahan
Cooking Light Magazine
November 2007