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Leftover Turkey Pho
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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.
Ingredients
Method
Ingredients
- 2 onions (quartered)
- 4 inch piece of fresh ginger (peeled)
- 750ml turkey stock
- 2tsp Bart winter spice
- 200g shredded cooked turkey
- 100g rice vermicelli
- Handful pak choi
- Handful fresh coriander
- mint & Thai basil
- 2 limes (quartered)
- 1 red chilli
- 1tsp brown sugar
- 1tbsp soy sauce
- 1tsp Bart fish sauce
Method
- 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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