Don’t let leftover turkey go to waste.
Use it to make a cozy, warming bowl of turkey pho.
In this case, leftover turkey swims ina delightful Vietnamese-inspiredpho broth.
Credit:Kelsey Hansen
Topped with plenty offresh herbs, this turkey pho is a bright, yet warming dinner for two.
pot combine coriander seeds, clove, star anise, cinnamon stick, black peppercorns, and fennel seeds.
Cook over medium until toasted and fragrant, 1 to 2 minutes.
Add ginger and green onions; cook and stir until aromatic, 30 seconds.
Remove from heat and cool 15 seconds; pour in broth.
Return pot to heat; add 2 cups water and the cilantro stems.
Bring to boiling over high; reduce heat.
Simmer, uncovered, 30 minutes.
Meanwhile, cook rice noodles according to package directions.
Drain, rinse, and drain again.
(You should have about 4 cups broth).
Stir in fish sauce and sugar.
Bring strained broth to boiling.
Lift noodles from pot and divide between two large bowls.
Top with turkey and sliced green onions.
Spoon hot broth over pho.
Serve with toppings* of choice.
Frequently Asked Questions
Pho tends to have less fat and fewer caloriesthan ramen.
Since it is a lighter meal, it is typically considered the healthier option.
Turkey isn’t your only option for this delicious dish.
2,000 calories a day is used for general nutrition advice.
