Turkey Pho Soup
(using homemade turkey stock)
- Stripped bones from one turkey
- Enough water to cover the bones in a stock pot
- 2 stalks celery, halved
- 2 T brown sugar
- 2 T fish sauce
- 10 star anise
- 6 cloves
- 5 whole allspice
- 1 cinnamon stick
- 3 T very finely minced ginger
- 1 jalapeno, seeded, and chopped into rings or medium sized pieces
- 5 or so bok choy leaves, chopped
- shredded or chopped leftover turkey
- 200 g flat, larger rice noodles
- Fresh limes, bean sprouts, Thai basil (for garnish)
Bring the bones, water, celery, brown sugar, fish sauce, star anise, cloves, allspice, and cinnamon stick to a boil, and then simmer (covered) for hours. The longer you simmer it, the better it will be. We had ours on the stove for about five hours.
Strain the broth to remove the bones, spices etc., then return to heat. Add the ginger, jalapeno, bok choy, turkey, and noodles. Cook a few minutes until noodles are done. Serve with Thai basil, bean sprouts, and fresh squeezes of lime for garnish. The Thai basil is a must!
Next we're going to work on a beef pho soup - I'm already drooling.
Do you like pho?
(Properly written phở and pronounced fuh)