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MOB’s Ultimate Turkey Pho

This stand-out dinner not only minimises any waste from the day before but tastes incredible too.

Serves 4 Total Time 3 hrs 45mins


Get the ingredients here

For the pho

  • 1 onion, cut into wedges 
  • 1 garlic clove, chopped 
  • Thumb-sized chunk of ginger, chopped 
  • 1 tbsp fish sauce 
  • 1 tbsp soy sauce 
  • 1 star anise 
  • 1 tbsp brown sugar 
  • 200g flat rice noodles 
  • 400-500g leftover turkey meat, shredded 
  • 1 bunch spring onions, sliced 
  • Juice of ½ a lime,
  • 1½ limes cut into wedges 
  • 150g bean sprouts

For the stock

  • Leftover turkey carcass 
  • Veg mix  
  • 1 garlic clove 
  • 1 tbsp peppercorns  
  • 2L cold water

To serve

  • Thai basil
  • Coriander leaves
  • Green chilli, sliced


  1. Start by making the stock. Put all ingredients into a large saucepan and bring to the boil. Skim off any froth, simmer for 3 hrs, then tip through a fine sieve.
  2. To make the pho, place the onion, garlic and ginger in a saucepan, then add the fish sauce, soy sauce, star anise and sugar. Add the stock, bring to the boil and simmer for 45 mins. 
  3. Put the noodles in a bowl, cover with boiling water, leave for 10 mins, then drain and rinse with cold water. 
  4. Use a slotted spoon to remove the onion, garlic, ginger and star anise from the pho. Add the turkey meat and spring onions and cook for 2-3 mins. Taste and season, adding the lime juice and extra soy and fish sauce to taste. 
  5. Split the noodles between four bowls. Add bean sprouts and the hot pho to each bowl, then top with the herbs and chilli.
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