SLOW COOKER TURKEY PHO
Reduce food waste by using your leftover Christmas turkey to make stock - it's great in our Asian-inspired pho noodle soup, full of fresh flavours
Provided by Anna Glover
Categories Dinner, Lunch, Main course, Supper
Time 10h20m
Number Of Ingredients 16
Steps:
- Fry the ginger and onion in a dry frying pan over a high heat until deeply coloured. Transfer to the slow cooker and heat to low. Fry the whole spices for a few mins until fragrant, then tip into the slow cooker. If pressed for time, simply put in the slow cooker without frying.
- Add the carcass, then pour 3-4 litres boiling water into the cooker so the bones are covered, ensuring you don't overfill it. Cover and cook for 8-10 hrs, depending on how long you can leave it.
- Strain the stock, discarding the bones and spices. Season with the fish sauce and sugar. To freeze for later, leave to cool completely and freeze in an airtight container for up to three months. Keep warm in the slow cooker if serving immediately.
- Cook the noodles following pack instructions, drain and divide between bowls. Top with the turkey and beansprouts or veg, then transfer the stock to a jug and pour over enough to fill the bowls (you will have extra, which you can freeze as above). Scatter over the herbs and chilli, then serve with the lime wedges and sauces.
Nutrition Facts : Calories 334 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.9 milligram of sodium
DAY AFTER THANKSGIVING TURKEY PHO
With the addition of fragrant spices and rice noodles, leftover turkey noodle soup gets a Vietnamese makeover.
Provided by hello angie
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h30m
Yield 4
Number Of Ingredients 18
Steps:
- Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.
- Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.
Nutrition Facts : Calories 754.6 calories, Carbohydrate 99.7 g, Cholesterol 87.1 mg, Fat 27.3 g, Fiber 3.6 g, Protein 24 g, SaturatedFat 7.2 g, Sodium 1523.5 mg, Sugar 1.7 g
TURKEY PHO
A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown sugar and fish sauce, comes served with a platter of fresh garnishes. But this is more than your basic noodle soup: A spritz of lime at the end adds some tang, and mung beans and Thai basil a crunchy bite.
Provided by Samin Nosrat
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cook onions and ginger directly over open flame of a gas burner for about 5 minutes, turning them occasionally, until they are charred on all sides. (If you don't have a gas stove, heat broiler and set onions and ginger on a foil-lined baking sheet. Broil, turning occasionally, for 15 to 20 minutes until charred on all sides.) Allow charred ginger to cool, then slice it into 1/2-inch coins.
- In a large Dutch oven or similar pot, combine onions, sliced ginger, stock, fish sauce, star anise and brown sugar. Bring to a boil, then reduce heat and simmer for 45 minutes.
- In the meantime, cook rice noodles according to the instructions on the package. Drain and set aside.
- Arrange mung bean sprouts, sprigs of Thai basil, jalapeños and limes on a platter and set on the table.
- Remove onions, ginger and star anise from the pot. Add shredded turkey to the pot, and return it to a simmer. Taste the soup and adjust seasoning with additional fish sauce and/or salt, if needed.
- Divide rice noodles, cilantro and scallions evenly among large soup bowls, then ladle hot stock over the top, making sure each bowl gets a healthy serving of turkey. Serve immediately, accompanied by platter of garnishes.
- Cover and refrigerate leftovers, keeping noodles separate, for up to 3 days.
Nutrition Facts : @context http, Calories 637, UnsaturatedFat 6 grams, Carbohydrate 93 grams, Fat 9 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 1874 milligrams, Sugar 16 grams, TransFat 0 grams
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VIETNAMESE TURKEY PHO RECIPE (USE LEFTOVER TURKEY BONES!)
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Cuisine VietnameseTotal Time 35 minsCategory Main Course, SoupCalories 240 per serving
- To make the pho broth, place the roasted turkey bones, broth base, ginger, garlic, cinnamon, star anise into a large stockpot and fill with 2 ½ quarts of water. Bring to a boil and reduce heat, simmer for 30 minutes. Using a strainer, remove all the solids and discard. Stir in the fish sauce and sugar. Taste the broth. If it tastes bland, add a little more fish sauce.
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- Measure the chicken broth into a large microwave-safe bowl and put it in the microwave for 8 minutes.
- While the broth heats, measure 1 tablespoon of the oil into a Dutch oven or large pot over medium heat. Add the cinnamon sticks and cloves. Peel and quarter the onion and add it as well. Leave the peel on the ginger but cut it into 4 pieces. Add it as well. Turn the heat to high and let everything cook and scorch a bit.
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