Save This aromatic leftover turkey pho is the unsung hero of post-holiday meals. It completely transforms day-old turkey into something bright, brothy, and bursting with the soul-soothing flavors of classic Vietnamese noodle soup. If you have some leftover turkey and a craving for something different yet comforting, this is your answer.
After the holidays, we are always craving something light but satisfying, and this soup hits all the right notes. The first time I made it, my whole family was astounded at how leftover turkey could taste so new and exciting.
Ingredients
- Leftover cooked turkey: Using roasted turkey means you get a deep meatiness and it is already perfectly tender Try to shred rather than chop for the best texture
- Turkey or chicken stock: Homemade from your turkey carcass will give the richest broth but store bought works too Look for low sodium
- Large onion and fresh ginger: These build the base flavor Charring them before simmering deepens the taste Choose firm ginger and a sweet yellow onion
- Whole spices star anise cinnamon clove: These deliver those quintessential pho notes Toast first for max aroma and discard before serving
- Fish sauce and soy sauce: Fish sauce brings deep umami while soy rounds out the salt Use the best quality fish sauce you can find
- Rice noodles banh pho or any flat rice noodle: Give them a quick soak or boil until tender Choose noodles that are slightly wider for the most authentic texture
- Bean sprouts cilantro basil mint scallions lime jalapeño: Garnishes make the bowl come alive Go heavy on the herbs and choose crisp greens and juicy limes
- Hoisin and sriracha: For extra punch on the side
Instructions
- Prepare the Broth:
- Combine the turkey or chicken stock onion halves sliced ginger star anise cinnamon stick and whole cloves in a large pot Bring it to a rolling boil Lower the heat and let it gently simmer for twenty five minutes so the aromatics and spices can infuse every drop
- Season the Broth:
- Stir in the fish sauce soy sauce sugar and some salt Simmer an additional five minutes to marry all the flavors Strain everything using a fine mesh strainer and discard the solids What remains is your clear richly scented broth Keep it hot on the stove
- Cook the Noodles:
- While the broth is doing its magic cook your rice noodles according to the package instructions Drain well and rinse with cool water to keep from sticking Set aside until ready to assemble
- Warm the Turkey:
- Slip the shredded or chopped turkey into the hot broth for two to three minutes This gently warms the meat without letting it dry out
- Assemble the Bowls:
- In each soup bowl make a loose nest of rice noodles Pile turkey on top Ladle in the steamy aromatic broth so it mingles with both noodles and meat
- Garnish and Serve:
- Set out a generous platter of bean sprouts herbs lime wedges chili slices scallions and sauces Each person loads up their bowl with as many garnishes as they like The more herbs and squeeze of lime the brighter your bowl will taste
Save Honestly the clove and star anise are my favorite elements in this broth I have vivid memories of my kids doing taste tests with the herbs piled sky high in their bowls giggling when they tried a bite with jalapeño
Storage Tips
Cool any leftover broth and toppings promptly Store noodles separately if possible as they tend to soak up liquid Broth and turkey will keep for three to four days in the refrigerator Reheat gently on the stove Stir in the noodles just before serving to keep them from breaking down You can also portion the broth and meat into containers for meal prep lunches
Ingredient Substitutions
Leftover roast chicken easily stands in for turkey If you do not have all the whole spices use a pinch of ground cinnamon and a bit of extra ginger it will not be the same exact flavor but it works in a pinch Top with whatever fresh herbs or greens you have on hand try Thai basil chives or even a little arugula for a peppery bite Use tamari and gluten free hoisin if you need to avoid wheat
Serving Suggestions
For a heartier meal add mushrooms sliced bok choy or some shredded Napa cabbage to the simmering broth Serve the pho with crusty bread for dipping or a platter of spring rolls for a Vietnamese American feast Pho is amazing with a side of pickled carrots and daikon for that perfect contrast
Save Keep broth and noodles hot until the last minute garnish with a squeeze of fresh lime for brightness let everyone build their own bowl be generous with herbs and do not forget the hot sauce
Recipe FAQ
- → What type of noodles work best?
Flat rice noodles (banh pho) absorb the aromatic broth and create an authentic, springy bite in each bowl.
- → Can chicken be used instead of turkey?
Yes, shredded chicken can substitute for turkey, retaining the comforting flavors and textures.
- → How can I make the broth deeper in flavor?
Toast the spices before simmering and consider making broth from the turkey carcass for rich taste.
- → Which herbs are traditional for garnish?
Cilantro, basil, and mint give freshness, while scallions and bean sprouts add crunch and vibrancy.
- → Is this dish suitable for dairy-free diets?
Yes, this noodle bowl is naturally dairy-free. Confirm ingredient labels for sauces and toppings for allergens.
- → How can I adjust the spice level?
Add sliced jalapeño, red chili, or drizzle Sriracha to customize the heat in each serving.