Recipes for Leftover Turkey: This Turkey Pho Gà Recipe Is a Fun Twist on Vietnamese Pho by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area
In Hanoi, you’ll find everyone enjoying delicious pho any time of day – breakfast, lunch or dinner. Pho to Vietnamese is the equivalent of burgers to Americans, but better. This recipe is a great way to use up leftover Thanksgiving turkey.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 1 pound cooked turkey, about 4 cups, shredded
- 6 whole scallions
- 1 thumb-sized piece ginger, peeled and crushed
- 1 tablespoon kosher salt
- 3 quarts chicken stock
- fish sauce, for seasoning
- 1 package (16 ounces) dried rice vermicelli, cooked to package directions
- 1 bunch scallions, thinly sliced
- 1 bunch cilantro, chopped
- 1 bunch Thai basil sprigs
- 4 cups mung bean sprouts
- 4 limes, cut into wedges
- 4 jalapeños, stemmed and thinly sliced into rings
Here’s how you make it:
- In a large heavy-bottomed stock pot on high heat combine the scallions ginger, stock and fish sauce. Bring to a boil. Reduce heat and simmer for about 35 minutes. Taste for seasoning and add additional fish sauce to season.
- Add turkey. Turn off heat and set aside. (Do not serve the cooked scallions and ginger from this pot.)
- Prepare the soups garnish and arrange the basil, mung sprouts, lime wedges and jalapeño slices on a serving platter.
- Divide the prepared rice noodles evenly among warmed soup bowls. Top each bowl with about 1/2 to 3/4 cup of the shredded turkey, then divide the chopped scallions and chopped cilantro evenly among the bowls.
- Ladle the hot stock over the top, dividing it evenly. Serve immediately, accompanied with the platter of garnishes.
Related Products on Amazon We Think You May Like:
Pho Bowls $6 & Up
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Chicken Stock $1 & Up
Fish Sauce $3 & Up
Dried Rice Vermicelli $3 & Up
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