Vietnamese pho filled with shredded turkey and then topped with thinly sliced red onions, cilantro, and bean sprouts. This turkey pho is the perfect warm meal to chase away the cold.
Ingredients
4 cups chicken broth
1 cup water
1 medium sized onion, quartered
1 tablespoon ginger
2 anise stars
1 teaspoon brown sugar
½ tablespoon fish sauce
⅛ teaspoon salt
1 cup shredded turkey, more to your liking
2-3 cups dry rice noodles
Cilantro, Jalapeno, Basil, Chili Peppers, Bean Sprouts for garnish
Sriracha and Hoisin sauce, if desired
Directions:
First, add chicken broth and water to a large pot over medium to high heat. Add a medium sized onion, quartered, into the pot along with star anise and ginger. Allow the soup to simmer for about 20 minutes until the onion has softened and the soup has become very aromatic.
Add brown sugar, fish sauce, and a little bit of salt. Stir to incorporate the ingredients and allow them to simmer for an additional 10 minutes.
Add the turkey to the soup and turn the heat down to the lowest setting.
In the meantime, boil water in a small or medium sized pot. Once the water comes to a boil, place the pho noodles into a strainer and drop the noodles into the water. The noodles will cook in about a minute. Place the cooked noodles into a bowl. Use a ladle to pour soup over the noodles.
Top the noodles with bean sprouts, cilantro, basil, sliced jalapenos, or any other topping that you might like.
Serve the turkey pho hot.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/11/25/turkey-pho/