Hellooooo. It’s Tuesday! Not as good as Wednesday but not as bad as Monday. I don’t know about you, but between all of the different thanksgiving meals I was lucky enough to eat this year, I was left with a ton of left over turkey. I ate the usual, very much anticipated left over turkey sandwiches but after that I wanted to try something new that included completely different flavors than those you would experience on Thanksgiving, like Pho flavors.
Traditionally this Vietnamese soup uses a beef broth and thinly shaved pieces of beef but to use up all of my Thanksgiving turkey I switched it up! I made a very basic turkey stock using just carrots, onions, salt, pepper and an apple and from there I flavored our broth with as many of the traditional Pho flavors I could find at my local Whole Foods.
I used garlic, sriracha, lime, cilantro, star anise (Chinese five spice works if you can’t find actual star anise, like us) and green onions. I also used hoison sauce instead of fish sauce because our grocery store was out.
I threw everything into the pot and let is simmer for two hours to make sure all the flavors became one with my turkey broth.
Here it is all done! It came out really well and the soup felt kind of cleansing after stuffing my face with every carb filled, butter infused casserole I could find for multiple days on end. Anyhooo, make it!
- 2 gallons of turkey stock
- 1 three inch piece of ginger, cut in half
- 1 bunch of cilantro
- 1 bunch of green onions (white and green parts)
- 5 cloves of garlic smashed
- 3 tablespoons hoison sauce
- 2 tablespoons sriracha
- 2 teaspoons Chinese five spice powder (or 3 star anise)
- 1 cinnamon stick
- 2 limes
- 1 teaspoon brown sugar
- 2-3 cups shredded turkey
- 1 lb of soba noodles or rice noodles
- 4 cups kale or other greens
- 1 teaspoon each of salt and pepper (add more later to taste)
- Place broth in a large stock pot
- Add half of the cilantro bunch, half of the green onions, brown sugar, ginger, garlic, Chinese five spice, hoison sauce, sriracha, the juice of 1 lime, the cinnamon stick, salt and pepper to the stock
- Simmer for two hours
- Strain the stock and add it back to the stock pot
- Bring stock to a boil
- Add kale, the remaining green onions sliced and the turkey, cook for 2 mins
- Finally, add the noddles and cook until aldente, about 6-8 minutes
- Garnish with cilantro, sliced limes and more sriracha!