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Day After Thanksgiving Turkey Pho

With the addition of fragrant spices and rice noodles, leftover turkey noodle soup gets a Vietnamese-style makeover in this day after Thanksgiving turkey pho recipe.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 4 people

Equipment

  • 1 Small skillet For toasting spices and charring aromatics.
  • 1 Large Stockpot For simmering the turkey broth.
  • 1 Large Pot For cooking rice noodles.
  • 1 Colander For draining cooked noodles.
  • 1 Fine-Mesh Strainer Crucial for a clear pho broth, removing all solids.

Ingredients
  

Main

  • 2 teaspoons coriander seeds
  • 1 teaspoon fennel seeds
  • 2 whole cloves
  • 1 whole cardamom pod
  • 1 star anise pod
  • ½ onion peeled (Optional)
  • 1 2 inch piece fresh ginger, peeled and smashed
  • 8 cups water or more as needed
  • 1 turkey carcass
  • 1 16 ounce package dried flat rice noodles
  • ¼ cup fish sauce
  • salt to taste
  • 1 cup shredded cooked turkey
  • ¼ onion thinly sliced (Optional)
  • 1 tablespoon shredded fresh basil leaves Optional
  • 1 tablespoon chopped fresh cilantro Optional
  • 1 lime cut into wedges (Optional)
  • 1 tablespoon chili garlic sauce such as Sriracha, or to taste (Optional)

Instructions
 

  • Toast coriander seeds, fennel seeds, cloves, cardamom pod, and star anise in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place spices in the center of an 8-inch square piece of cheesecloth; gather edges and tie sachet with twine to secure.
  • Cook ½ onion and ginger in the same skillet until lightly charred, about 3 minutes per side.
  • Combine 8 cups water, turkey carcass, sachet, charred ½ onion, and charred ginger in a large pot over medium-high heat; bring to a boil. Reduce heat to a simmer; simmer for 2 hours.
  • Fill a separate large pot with lightly salted water and bring to a rolling boil over high heat; stir in rice noodles and return to a boil. Cook noodles, uncovered, stirring occasionally, until noodles are cooked through yet firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  • Remove and discard carcass, sachet, onion, and ginger from soup. Strain soup into a pot to remove any meat that may have fallen off the bones. Season soup with fish sauce and salt.
  • Divide rice noodles and 1 cup shredded turkey meat among 4 large bowls; scatter ¼ cup sliced onion, basil, and cilantro on top. Ladle soup into bowls. Serve with a lime wedge and hot sauce.

Notes

For a truly exceptional pho, broth clarity is paramount. After bringing to a boil, reduce to a gentle simmer and skim any scum diligently. Do not over-toast the spices; a gentle fragrance is key. Charring the onion and ginger deeply caramelizes their sugars, adding a crucial layer of depth to the broth. Ensure rice noodles are cooked al dente; they continue to soften in the hot broth. For enhanced flavor, consider adding a roasted turkey neck or wings to the carcass during simmering. Fresh garnishes are non-negotiable for authentic pho; provide a generous assortment for customization. Adjust fish sauce and salt at the end to taste.