Day After Thanksgiving Turkey Pho
Ingredients
- 2 teaspoons coriander seeds
- 1 teaspoon fennel seeds
- 2 whole cloves
- 1 whole cardamom pod
- 1 star anise pod
- ½ onion, peeled (Optional)
- 1 (2 inch) piece fresh ginger, peeled and smashed
- 8 cups water, or more as needed
- 1 turkey carcass
- 1 (16 ounce) package dried flat rice noodles
- ¼ cup fish sauce
- salt to taste
- 1 cup shredded cooked turkey
- ¼ onion, thinly sliced (Optional)
- 1 tablespoon shredded fresh basil leaves (Optional)
- 1 tablespoon chopped fresh cilantro (Optional)
- 1 lime, cut into wedges (Optional)
- 1 tablespoon chili garlic sauce (such as Sriracha), or to taste (Optional)
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Instructions
- Toast coriander seeds, fennel seeds, cloves, cardamom pod, and star anise in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place spices in the center of an 8-inch square piece of cheesecloth; gather edges and tie sachet with twine to secure.
- Cook ½ onion and ginger in the same skillet until lightly charred, about 3 minutes per side.
- Combine 8 cups water, turkey carcass, sachet, charred ½ onion, and charred ginger in a large pot over medium-high heat; bring to a boil. Reduce heat to a simmer; simmer for 2 hours.
- Fill a separate large pot with lightly salted water and bring to a rolling boil over high heat; stir in rice noodles and return to a boil. Cook noodles, uncovered, stirring occasionally, until noodles are cooked through yet firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Remove and discard carcass, sachet, onion, and ginger from soup. Strain soup into a pot to remove any meat that may have fallen off the bones. Season soup with fish sauce and salt.
- Divide rice noodles and 1 cup shredded turkey meat among 4 large bowls; scatter ¼ cup sliced onion, basil, and cilantro on top. Ladle soup into bowls. Serve with a lime wedge and hot sauce.
Source
Original recipe: View Original