Turkey Pho
By MOB Kitchen
Published on 27 April 2022
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 leaves and green chilli for optimal flavour.Time and servings
4 hrs 5 minsTotal time
4Servings
15 minsPrep time
3 hrs 50 minsCooking time
Ingredients
- 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
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.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.Step 3
Put the noodles in a bowl, cover with boiling water, leave for 10 mins, then drain and rinse with cold water.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.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.