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Turkey Pho

By MOB Kitchen
This stand-out dinner not only minimises any waste from the day before but tastes incredible, too. Warming, nourishing and packed full of veggies, it's also a healthy option. Serve topped with Thai basil, coriander…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

17 total
  • 500 g of turkey meat, cooked and shredded
  • 1 onion, cut into wedges
  • 2 garlic clove, chopped, 1 for the pho; 1 for the stock
  • 1 thumb-sized chunk of ginger, chopped
  • 1 tbsp of fish sauce
  • 1 tbsp of soy sauce
  • 1 star anise
  • 1 tbsp of brown sugar
  • 200 g of flat rice noodles
  • 1 bunch of spring onions, sliced
  • 2 limes, ½ juiced, 1½ cut into wedges
  • 150 g of beansprouts
  • 1 pack of vegetable mix
  • 1 tbsp of peppercorns
  • 1 handful of thai basil, to serve
  • 1 handful of coriander leaves, to serve
  • 1 green chilli, sliced

Method

5 steps

  1. Step 1

    Start by making the stock. Put all ingredients into a large saucepan and bring to the boil. Skim off any froth, simmer for 3 hrs, then tip through a fine sieve.

  2. Step 2

    To make the pho, place the onion, garlic and ginger in a saucepan, then add the fish sauce, soy sauce, star anise and sugar. Add the stock, bring to the boil and simmer for 45 mins.

  3. Step 3

    Put the noodles in a bowl, cover with boiling water, leave for 10 mins, then drain and rinse with cold water.

  4. Step 4

    Use a slotted spoon to remove the onion, garlic, ginger and star anise from the pho. Add the turkey meat and spring onions and cook for 2-3 mins. Taste and season, adding the lime juice and extra soy and fish sauce to taste.

  5. Step 5

    Split the noodles between four bowls. Add bean sprouts and the hot pho to each bowl, then top with the herbs and chilli.