Turkey Pho

This was good. I found it useful as a blueprint: I liked the trick of broiling the onion and ginger ahead of time and felt it gave depth of flavor. I did without the star anise and used five spice powder. Used serrano chiles instead of jalapeño as that was what I had. Added finely sliced carrot and cooking greens. It's a great soup for leftovers--not just the turkey.

You could freeze homemade chicken stock and then thaw to continue with the recipe with the charred onion and ginger Steps 1 and 2. You can freeze chunks of turkey meat separately and defrost and shred before adding to the broth (I froze several packages of turkey meat yesterday to use in various dishes in the future).

Today I made the pho exactly to the recipe using previously frozen rich homemade chicken stock and leftover turkey meat kept refrigerated overnight. Really delicious.

Can you make and freeze?

I made this the Friday after Thanksgiving (I made the stock on Wednesday). It was the most amazing, authentic, fresh, and wonderful meal to eat after Thanksgiving utilizing leftovers -- everyone loved it, and I will make it every year! Definitely the best homemade pho I've ever had.

I also added some vegetables we happened to have around, bok choy and mushrooms. We left in the pieces of ginger because we think it's a great treat to find and eat one.

This was honestly the best Pho I have ever had! I made it exactly as the recipe said with broth made from Thanksgiving Turkey carcass. I had always been told that making pho was difficult, but this was easy!

As a Vietnamese I found this a bit too much to stomach. It's a travestry of Pho. But at least the spices and fresh vegetable are authentic. Pho, as an old chef in Vietnam said, only need good beef bones, good beef and nuoc mam (fish sauce). The only spices are ginger, onion or shallot and star anise. The most important is star anise. I also found it disturbing that people do not use enough nuoc mam. Anyway, it's a nice instant pho. By the way you can freeze pho stock. They last forever.

You can just do without it. It won't taste exactly the same, but try some mix of mint, italian parsley, and/or fresh basil. It will be fine.

This was marvelous!! We ended up doubling the star anise, and adding a stick of cinnamon to the broth. We thought that brought the flavor closer to what we'd had at our local Pho restaurants. Our garnishes also included Sriracha and Hoisin.

I used homemade turkey stock, doubled the star anise, and followed the rest of the recipe exactly. I’ve eaten pho in Ho Chi Minh City and other cities around the world, and this pho ranks right up there.

I don't know how to edit comments but thinking about the flavors, adding cinnamon, cloves and cardamom would be too strong for turkey which is probably why you only add it for beef pho.

This recipe is one of our all time favorites, made just as the recipe is written. We now look forward to it just as much (or more!) as we do our Thanksgiving feast. Not to be missed! And yes, easy to freeze.

Line a pan with tin foil and broil on the highest rack of your oven. You can also use a torch and do it by hand.

Incredible use of leftover Samrin Nosrat buttermilk brined turkey breast. I undercooked my turkey a tad, and this was the perfect way to reheat it. 3 star anise, 1 cinnamon stick, a fistful of cilantro stems added to the soup, and just 1/8 cup of fish stock. Only had regular basil; was a great substitution. Stock was Better Than Bouillion No Chic broth, so vegetarian family members could eat the Pho. Whole family very pleased.

This was delicious! I made the following alterations: no star anise (accidentally), no mung bean sprouts and no basil at the store (!). And I am going to admit a further alteration that goes with my Northern California location: I added chiffonaded kale to the plate with the jalapeños and limes (I needed kale after this holiday!). The broth was homemade from the turkey carcass, and it was really delicious to begin with -- the charred onions and ginger were next level. The kale really worked!