Leftover turkey pho

Our leftover Turkey Pho is light, flavourful and warming. Just what you need after the festivities have come to close. It’s quick to prepare and will fill your house with wonderful smells of garlic, ginger and chilli (although the stock is the real star of the show). We recommend using your turkey carcass to make a stand-out stock for this recipe.

45 mins

1

Easy

• Large handful of leftover turkey, shredded
• 500ml turkey stock (homemade is best)!
• 1 nest of rice noodles
• 2 cloves of garlic, finely chopped
• Thumb sized piece of ginger, finely chopped
• 1/2 red chilli, seeds left in
• 1 tbsp olive oil
• 1 tbsp soy sauce
• Juice of 1/2 lime (may need extra to taste)
• Seasoning to taste

To garnish:
• 2 spring onions, sliced diagonally
• 1/2 red chilli, finely sliced
• Small handful coriander, stems removed
• 1 tsp black sesame seeds
• 1/2 lime, cut into wedges

1. Heat the olive oil in a saucepan. Add the garlic and cook for 1-2 minutes, stirring frequently to prevent burning. Add the ginger and continue to cook for 1-2 minutes.

2. Add the lime juice and 1 tbsp of soy sauce to the pan. Stir well to coat everything. Pour over the stock and bring to a simmer for 15 minutes, allowing the flavours to infuse.

3. After 15 minutes, strain the broth into another saucepan to remove the large pieces of garlic and ginger. Return the strained broth to the heat and check seasoning (you might also like to add some more lime juice & soy at this point).

4. Bring the broth back to a simmer before adding the leftover turkey. Simmer for 5 minutes until hot through.

5. In the final 2 minutes of cooking time add the rice noodles to the broth.

6. When the noodles are cooked and the turkey is hot through, serve with the spring onions, red chilli, coriander, black sesame seeds and lime wedges sprinkled on top.