Turkey Pho Gà: A Fun Twist on Vietnamese Chicken Noodle Soup! by Chef Gigi Gaggero
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 turkey.
- 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 jalapeño s, 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.