15-Min Turkey Pho Recipe
2 cinnamon sticks
2 star anise
3 whole cloves
4 cups turkey bone broth or chicken broth
1 ounce fresh ginger, sliced
1 tablespoon fish sauce
1 tablespoon soy sauce or coconut aminos
4 ounces pho/rice noodles
2 cups frozen Asian stir-fry vegetables
3 cups leftover turkey meat
Fresh cilantro, lime wedges, Sriracha or/and hoisin sauce for serving
Toast cinnamon sticks, star anise, and cloves in a medium saucepan over medium-high heat until fragrant, about 2 minutes.
Add turkey bone broth, ginger, fish sauce and soy sauce in the saucepan. Bring to a boil and simmer for 5 minutes.
In the meantime, bring 2 quarts of water to a boil in another saucepan. Add noodles, let it cook for 2-3 minutes. Drain and transfer to two serving bowls evenly.
Discard spices from the broth. Add vegetables and turn the heat up. Bring to a boil again or until the vegetables are tender.
To serve, place half of turkey in one serving bowl on top of the noodles. Pour half of the broth over including the vegetables. Top with fresh cilantro, Sriracha sauce and/or hoisin sauce. Add a squeeze of fresh lime juice and serve. Do the same with the other bowl. Enjoy!