Turkey Pho

Ingredients

• 1.9 litres (8 cups)water
• 45 ml (3 tablespoons)lower-sodium Better Than Bouillon chicken stock
• 45 ml (3 tablespoons)fish sauce
• 15 ml (1 tablespoon)hoisin sauce
• 7.5 ml (½ tablespoon)sugar
• 8 slicesfresh ginger
• 2green onions, roughly chopped
• 3 cups (about 450 g)cooked turkey, chopped
• 227 g (8 ounces)rice noodles
• To tasteThai basil
• To tastemint
• To tastecoriander
• To tastelime wedges
• To tastejalapeño slices
• To tastebean sprouts
• To tastesriracha

Instructions

1. 1

   Simmer the broth

   Bring the water to the boil, then stir in the chicken stock, fish sauce, hoisin, sugar, ginger and green onions. Reduce the heat and simmer for 15 minutes.

2. 2

   Strain and add turkey

   Strain the broth into another deep pot and discard the solids. Return the broth to the original pot, stir in the turkey and keep it over a low heat.

3. 3

   Cook the noodles

   Meanwhile, bring a separate pot of water to the boil and cook the rice noodles according to the packet instructions. Stir them a couple of times as they cook to help stop them sticking together.

4. 4

   Assemble the bowls

   Divide the noodles evenly among four bowls and ladle the broth over them. Serve with generous portions of herbs, lime, jalapeño, bean sprouts and sriracha, so everyone can customise their bowl.

What is turkey pho?

Pho is a Vietnamese noodle soup, usually built around aromatic broth, rice noodles and fresh garnishes. This version uses cooked turkey in place of the more familiar beef or chicken.

Ginger, fish sauce and green onions give the broth its savoury base, while lime and herbs bring freshness at the table. Using leftover turkey makes it a useful way to make a warming soup without cooking the meat from scratch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 299 calories, 25g protein, 43g carbs, 4g fat.

The rice noodles supply most of the carbohydrates, while turkey contributes much of the protein; the stock base and sauces contribute most of the fat and salt. Add plenty of herbs and bean sprouts, and serve with vegetables or a simple side salad to round out the meal.

Building the broth

Stock base: Stir it into boiling water with the fish sauce, hoisin and sugar so the seasonings dissolve evenly. The measured simmer gives the ginger and green onions time to flavour the liquid.

Ginger and onions: These are strained out before serving, leaving their flavour in the broth without the pieces in the bowls. Simmer gently rather than boiling hard.

Using cooked turkey

Cooked meat: Add the chopped turkey after straining the broth, then keep the pot on low heat. This warms the meat without subjecting it to a long cook.

Leftovers: Use turkey that has been stored safely and is still in good condition. If the pieces are large, chop them small enough to sit comfortably on a spoon with the noodles.

Getting the noodles right

Separate pot: Cook the rice noodles in fresh boiling water, following the packet timing, rather than simmering them in the broth. This keeps their cooking water out of the soup.

Stirring: Give the noodles a couple of stirs while they boil, as they can clump together. Drain them when ready and divide them among the bowls before adding broth.

Finishing each bowl

Fresh garnishes: Thai basil, mint and coriander add fragrance and contrast with the savoury broth. Offer the lime, jalapeño, bean sprouts and sriracha alongside them.

Season at the table: Each person can add lime and chilli to suit their taste. Add herbs and sprouts just before eating so they stay fresh and crisp.

Serving and timing

Assembly: Put noodles in the bowls first, then ladle the hot broth and turkey over them. The recipe serves six, although its method says to divide the noodles among four bowls; use six bowls to portion it for six, or follow the four-bowl instruction for larger servings.

Serve promptly once assembled, as noodles continue to soften in hot broth. Keep the garnishes separate until everyone is ready to eat.

Recipe notes & tips

• Taste the broth after simmering and before serving, as the stock base and fish sauce are already savoury.
• Keep the broth at a gentle simmer while you cook the noodles.
• Stir the rice noodles a couple of times in their cooking water to separate them.
• Chop the turkey into bite-sized pieces so it warms evenly.
• Put the garnishes in separate dishes so everyone can choose their own combination.

Variations

• Extra greens: Add sliced greens to the hot broth near the end, just until they soften.
• More heat: Offer extra jalapeño or sriracha at the table.
• Citrus lift: Serve additional lime wedges for a brighter finish.
• Different herbs: Use extra coriander or mint if Thai basil is unavailable.
• Freshly cooked turkey: Poach turkey separately, chop it, and use it in place of leftover cooked turkey.

Common mistakes to avoid

• Boiling the broth hard: A vigorous boil can make it cloudy; keep it at a gentle simmer.
• Overcooking the turkey: It is already cooked, so add it after straining and warm it over low heat.
• Skipping the noodle stir: Rice noodles can stick together; stir them a couple of times as they cook.
• Cooking noodles in the broth: Their starch can affect the soup; cook them separately as directed.
• Adding garnishes too early: Herbs and sprouts can wilt; serve them separately for each bowl.

How to store

Store leftover broth and turkey separately from the noodles and garnishes in covered containers in the fridge for up to 3 days. Reheat the broth and turkey until steaming, then cook or refresh the noodles separately and assemble just before eating.

Frequently asked questions