Turkey Pho by Viet World Kitchen

leftover roast turkey carcass, sweet potato, parsnip, cilantro, yellow onion, ginger, coriander seeds, anise, cinnamon stick, fine sea salt, fish sauce, dried narrow flat rice noodles, turkey meat from making the broth, yellow or red onion, green onions, black pepper, cranberry sauce sriracha, mint


– 2 to 2 1/2 pounds leftover roast turkey carcass, wings, drumsticks, and other unwanted parts
– 8 ounces raw sweet potato and/or carrot, cut into thumbnail-size chunks (1 1/2 to 2 cups total)
– 8 ounces raw parsnip, celery, carrot tops, and cabbage or cauliflower leaves, cut into thumbnail-size chunks or lengths (1 1/2 to 2 cups total)
– 1 cup (1 oz) coarsely chopped cilantro sprigs
– 1 medium-large (8 to 9 oz) yellow onion
– Chubby 2-inch (2 oz) section ginger, peeled, cut into thick slices, and bruised
– 2 teaspoons coriander seeds
– 2 1/2 anise (20 robust points total)
– 2-inch cinnamon stick
– 7 to 8 cups just-boiled (very hot) water
– 1 1/2 teaspoons fine sea salt, plus more as needed
– About 2 tablespoons fish sauce
– 10 ounces dried narrow flat rice noodles (banh pho or pad Thai noodles), soaked in hot water until pliable then drained
– Turkey meat from making the broth
– 1/2 small (2 oz) yellow or red onion, thinly sliced, soaked in water for 10 Ms then well drained
– 2 thinly sliced green onions, green parts only
– 1/4 cup (.2 oz) chopped cilantro, leafy tops only
– Black pepper (optional)
– 1/2 cup cranberry sauce (whole berry or jelly) mixed with 1 1/2 tablespoons sriracha
– 8 sprigs Mint, optional



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