Turkey Pho (Pho Ga Tay)
If you'd like extra details and wide range of recipes to help you master Vietnamese pho, check my book, The Pho Cookbook (Ten Speed Press, 2017). I've packed 99 percent of my knowledge into that book (the remaining 1 percent is boring. Here's a preview of the book, along with reviews and press.
Servings: 6
Ingredients
- 3 pounds roast turkey carcass wings, drumsticks, and other unwanted parts
- 1 Fuji apple, peeled, cored, and cut into ¾-inch chunks
- 1 large celery stalk, coarsely chopped
- 1 medium carrot, cut into thick rounds (scrub and use unpeeled, if you like)
- 12 ounces napa cabbage leaves, cut into large pieces
- 1 bunch (1.5 oz) cilantro, stems and leaves roughly chopped
- 4 star anise
- 3 whole cloves
- 1 tablespoon coriander seed
- A 3-inch cinnamon stick
- 1 large yellow onion, peeled, halved, and cut into thick slices
- Chubby 3-inch section ginger,l peeled, cut into thick slices, and bruised
- 15 cups water
- 2 teaspoons fine sea salt, plus more as needed
- 2 to 3 tablespoons fish sauce
Bowls
- 16 ounces dried narrow flat rice noodles, soaked in hot water until pliable, then drained
- 1 ¼ pounds cooked turkey meat, thinly sliced or torn into bite-size pieces
- 1 very small yellow or red onion, thinly sliced against the grain and soaked in water for 10 minutes
- ⅓ cup thinly sliced green onion, green parts only
- ⅓ cup chopped fresh cilantro, leafy tops only
- Pepper optional
Optional extras
- 3 cups bean sprouts
- 10 to 12 sprigs mint Thai basil, or a combination of both
- 2 limes cut into wedges
- 1 or 2 Thai, jalapeño, Fresno, or serrano chile, thinly sliced with seeds intact
Instructions
- Use your hands to break up the turkey backbone and wings (if using) into pieces so they will fit into the pot. Give them a very quick spray or rinse of water to remove visible impurities. Set in a large bowl with the apple, celery, carrot, cabbage, and cilantro.
- Put the star anise, cloves, coriander seed, and cinnamon in a small stockpot, about 8-quart capacity. Over medium heat, toast the spices for several minutes, shaking or stirring, until fragrant. Add the onion and ginger, stir for 45 to 60 seconds, until fragrant. Add 8 cups of the water to arrest the cooking process. Add the turkey, apple, vegetables, salt, and the remaining 7 cups water.
- Partially cover and bring to a simmer over high heat. Uncover and as needed, skim and discard scum. Adjust the heat to gently slimmer for 1 hour and 15 minutes. When done, let rest for 10 to 15 minutes.
- Retrieve the turkey pieces to make straining easier. Pour the broth through a muslin-lined mesh strainer positioned over a medium pot. Discard the solids. There should be about 12 cups of broth. Season with fish sauce and if needed, extra salt.
- Divide the noodles among 6 soup bowls. Meanwhile, bring the broth to a simmer over medium heat. At the same time, fill a pot with water and bring to a rolling boil for the noodles.
- For each bowl, place a portion of the noodles in a noodle strainer or mesh sieve and dunk in the boiling water. When the noodles are soft, pull the strainer from the water, shaking it to let water drain back into the pot. Empty the noodles into a bowl. Top with turkey, then add the onion, green onion, and cilantro. Finish with pepper.
- Taste and check the broth flavor again, adjust if desired, then raise the heat and bring it to boil. Ladle about 2 cups of broth into each bowl. Serve immediately with extras at the table.
