TURKEY PHO

Turkey pho

TURKEY PHO

#SIAintheKitchen

TURKEY PHO - serves 4 - 6 (adapted from I Am A Food Blog)

Broth:

  • 6 pieces star anise

  • 1 4” piece of ginger, peeled

  • 1 cinnamon stick

  • 1 tbsp whole coriander seeds

  • 1 tbsp whole cloves

  • 1/2 onion, peeled

  • 1 turkey carcass

  • 3 quarts water

  • 2 tbsp granulated sugar

  • 3 tbsp kosher salt

  • 2 tbsp fish sauce

Pho:

  • banh pho noodles, turkey meat, beansprouts, cilantro, lime, Thai basil, cilantro

  • hoisin sauce + sriracha

  1. On a heatproof surface, torch the ginger, onion and spices. Careful to not burn the spices. The onion and garlic should be nicely charred and should sweat - this should be done after about 1 min.

  2. Place the turkey, spices, and water in a Dutch oven. Bring to a boil and skim off the bubbles off of the top. Lower the heat and allow for the broth to simmer for 6 hours.

  3. Remove the solids from the broth and season with fish sauce, salt, and sugar. It may seem like a lot of salt but this is what it takes to make it taste like the restaurants!

  4. Serve with cooked banh pho noodles, leftover turkey meat, aromatic herbs and condiments.

Stephanie Sia