MOB’s Ultimate Turkey Pho
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This stand-out dinner not only minimises any waste from the day before but tastes incredible too.
Serves 4 Total Time 3 hrs 45mins
Ingredients
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
Instructions
- 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.
- 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.
- Put the noodles in a bowl, cover with boiling water, leave for 10 mins, then drain and rinse with cold water.
- 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.
- Split the noodles between four bowls. Add bean sprouts and the hot pho to each bowl, then top with the herbs and chilli.