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Leftover Turkey Pho

Serves: 2 | Prep: 10_mins | Cook: 60_mins

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A brilliant way of using up Christmas turkey, packed with fresh, reviving flavours. Make-it-your-own and add whatever you have to hand.

Peel and quarter the onions, then carefully char on an open gas flame for approximately 5 minutes. Repeat this process with the ginger until it too is blackened.
Pour your stock into a large saucepan, and add the onions, ginger and Winter Spice. Stir and bring to the boil, then turn down to a gentle simmer and cook for 45 minutes.
Once the pho has infused, strain through a fine sieve or muslin, then return to the pan together with the shredded turkey and simmer for 5 minutes, until thoroughly heated through.
Meanwhile, prepare the vermicelli. Pour freshly boiled water over the noodles until covered, and allow to sit for 2 minutes, or according to the instructions on pack.
To serve, ladle the pho into bowls and stir through sugar, soy and fish sauce to taste. Add the noodles, then top with generous handfuls of fresh greens and herbs. Finish with a squeeze of lime and garnish of red chilli, if desired.

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