Day After Thanksgiving Turkey Pho

With fragrant spices and rice noodles, leftover turkey noodle soup gets a Vietnamese-style makeover in this day after Thanksgiving turkey pho recipe.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 15 mins
• Total Time: 2 hr 30 mins
• Calories: 755 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Cook ½ onion and ginger in the same skillet until lightly charred, about 3 minutes per side.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.