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Smoked Turkey Pho
Vietnam’s national dish, pho noodle soup, is surprisingly flexible and democratic. There are great renditions, in addition to the classic beef and chicken. This version is terrific because it’s not just for Thanksgiving, it’s deliciously convenient—smoked turkey parts are sold year-round at many grocery stores. They are fully cooked, with big flavor, so there’s less of a time commitment and hassle involved in making a batch of fabulous pho. A pressure cooker speeds things along, but there’s a stockpot option below. Weigh the ingredients to dial in flavors. Mint is terrific with pho, but enjoy with Thai or lemon basil, if available.
Originally featured in Andrea Nguyen's "Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors" (Ten Speed Press, 2019)
4
Servings
Tip
To make the broth in a 6-to 8-quart stockpot, toast the spices and sear the ginger and onion over medium heat. When aromatic, add 5 cups water, the turkey, apple, vegetables, cilantro, salt, and another 5 cups water. Partially cover and bring to a simmer over high heat. Uncover and skim off the scum. Adjust the heat to gently simmer for 1 hour, uncovered, until heady and savory-sweet, and proceed as directed.
1¼ hours
For the Broth
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1
1⅓-pound smoked turkey thigh
Directions
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01To make the broth give the smoked turkey a very quick spray or rinse of water to remove visible impurities. Set in a large bowl and add the apple, celery, carrot, cabbage, and cilantro. Keep near the stove.
