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Turkey Pho

This Turkey Pho recipe transforms leftover turkey into a comforting, aromatic Vietnamese-inspired noodle soup. Featuring a fragrant broth infused with toasted spices, ginger, and green onions, it's served with tender turkey, fresh kale, and noodles, finished with customizable garnishes like lime and Sriracha.
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Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2446.7 kcal

Equipment

  • 1 Large Stockpot For simmering the pho broth
  • 1 Small Dry Skillet For toasting whole spices
  • 1 Fine-mesh Sieve To strain solids from the broth
  • 1 Chef's Knife & Cutting Board For preparing aromatics and garnishes
  • 1 Ladle For serving the hot pho

Ingredients
  

Main

  • 2 tablespoons coriander seeds
  • 4 whole cloves
  • 4 whole star anise
  • 1 cinnamon stick
  • 1 quart homemade turkey stock or homemade or store-bought chicken stock
  • 1 bunch green onions green top parts only chopped
  • 1 3- inch chunk of ginger sliced and smashed with side of knife
  • 1 teaspoon brown sugar or more to taste
  • 1 tablespoon fish sauce or more to taste
  • 1-2 cup kale chopped into bite-sized pieces
  • 1/2 pound leftover turkey breast shredded
  • 1 bunch approx. 2 oz. cellophane/bean thread noodles (or enough flat dried rice noodles to serve 2)
  • 1-2 tablespoon cilantro chopped- for garnish (optional)
  • 1-2 tablespoon chopped green onions white parts only, minced- for garnish (optional)
  • 1/2 lime cut into wedges
  • Sriracha chili sauce to taste

Instructions
 

  • In a small dry skillet, toast the coriander seeds, whole cloves, star anise, and cinnamon stick over medium heat until fragrant, about 2-3 minutes. Set aside.
  • In a large stockpot, combine the turkey stock, chopped green onion tops, and sliced and smashed ginger. Add the toasted spices to the stock.
  • Bring the mixture to a gentle simmer and cook for at least 30 minutes, or up to an hour, to allow the flavors to meld.
  • Carefully strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding all solids. This creates a clear, aromatic broth.
  • Return the strained broth to the pot and bring it back to a gentle simmer. Season with brown sugar and fish sauce, tasting and adjusting to your preference.
  • While the broth simmers, prepare your noodles according to package instructions, typically by soaking or boiling until al dente. Drain well.
  • Divide the cooked noodles among individual serving bowls. Top with shredded leftover turkey breast and chopped kale.
  • Ladle the hot, aromatic broth over the noodles, turkey, and kale in each bowl.
  • Garnish each serving with fresh cilantro, minced white parts of green onions, and a lime wedge.
  • Serve immediately with Sriracha chili sauce on the side for an added kick, if desired.

Notes

1. Toasting the whole spices (coriander, cloves, star anise, cinnamon stick) until fragrant is crucial; it deepens their flavor and aroma significantly. Be careful not to burn them.2. For superior flavor, always prioritize homemade turkey or chicken stock. It provides a richer, more nuanced base than store-bought.3. Adjust the fish sauce and brown sugar to achieve a balanced sweet, savory, and umami profile. Taste as you go.4. Cook noodles separately according to package directions, then drain and rinse. This prevents them from over-absorbing broth and becoming mushy, especially if you're not serving immediately.5. Add the shredded turkey and chopped kale just before serving, allowing the hot broth to gently warm the turkey and slightly wilt the kale, maintaining their texture.