Turkey Pho

Featured in the Honolulu Star-Advertiser on December 25, 2019.

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Ingredients:

Turkey Pho

  • 3 quarts water
  • 3 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 6 whole cloves
  • 4 pieces star anise
  • 1 (3-inch) cinnamon stick
  • 1 (3-inch) piece peeled fresh ginger, halved
  • Non-stick cooking spray
  • 1 medium onion, peeled and halved
  • 3 cups shredded cooked turkey
  • 1/3 cup thinly sliced green onions
  • 1/4 cup thinly sliced fresh Thai basil
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • 4 ounces uncooked wide rice stick noodles (banh pho), cooked according to package directions, omitting salt and fat

Garnish:

  • 2 cups fresh bean sprouts
  • 1/2 cup fresh cilantro sprigs
  • 1/2 cup fresh mint sprigs
  • 6 lime wedges
  • 1 jalapeno pepper, seeded and thinly sliced
  • Hoisin sauce
  • Sriracha (chili garlic sauce)

Directions:

Combine water and next 6 ingredients in a large stockpot over medium-high heat; bring to a boil. Reduce heat, and simmer 30 minutes. Strain broth through a sieve into a large bowl; discard solids. Return broth to pan; keep warm.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add onion; cook 8 minutes or until charred on each side. Remove from heat; cool slightly. Slice onion thinly; add to broth.

Add turkey and next 4 ingredients to pan; bring to a boil. Cook 2 minutes or until thoroughly heated. Place about 1/2 cup noodles in each of 6 bowls. Ladle about 1 1/3 cups broth mixture over each serving. Serve with bean sprouts, cilantro, mint, lime wedges, jalapeno, hoisin and Sriracha. Serves 6.

Analysis per serving (not including Hoisin/Sriracha sauces):
250 calories, 5 g fat, 1 g saturated fat, 70 mg cholesterol, 900 mg sodium, 27 g carbohydrate, 2 g fiber, 5 g sugar, 23 g protein

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