With the addition of fragrant spices and rice noodles, leftover turkey noodle soup gets a Vietnamese makeover in this day after Thanksgiving turkey pho.
Preparation Time
15 mins
Cooking Time
2 hr 15 mins
Total Time
2 hr 30 mins
Calories
755 Calories
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. Sear 1/2 onion and ginger in the same skillet until lightly charred, about 3 minutes per side.
Step 2
Place 8 cups water, turkey carcass, sachet, seared 1/2 onion, and seared ginger in a large pot over medium-high heat; bring to a boil. Reduce to a simmer; simmer for 2 hours.
Step 3
Fill a 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 cooked through yet firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Step 4
Remove carcass, sachet, onion, and ginger from soup; strain to remove any meat that may have fallen off the bones. Season with fish sauce and salt. Divide rice noodles and turkey meat among 4 large bowls. Scatter 1/4 cup sliced onion, basil, and cilantro on top. Ladle soup into bowls. Serve with a lime wedge and hot sauce.
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
