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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Cooking Light. Use up those turkey leftovers! Ingredients:
8 cups chicken broth |
3 tablespoons fish sauce |
2 teaspoons brown sugar |
6 whole cloves |
4 star anise |
1 cinnamon stick, broken |
3 inches peeled fresh ginger, halved |
4 ounces stick rice noodles (banh pho) |
cooking spray |
1 medium onion, peeled and halved |
3 cups cooked turkey, shredded |
2 cups fresh bean sprouts |
1/3 cup thinly sliced green onion |
1/4 cup thinly sliced fresh thai basil |
1/4 cup chopped fresh cilantro |
1/4 teaspoon salt |
1/2 cup fresh fresh cilantro stem |
1/2 cup fresh mint sprig |
6 lime wedges |
1 jalapeno pepper, seeded and thinly sliced |
hoisin sauce (optional) |
Directions:
1. Combine first 7 ingredients in a large stockpot over medium-high heat; bring to a boil. Reduce heat, and simmer 30 minutes.
2. Strain broth through a sieve into a large bowl; discard solids. Return broth to pan; keep warm.
3. Cook noodles according to package directions, omitting salt and fat.
4. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add onion; cook 8 minutes or until charred on each side.
5. Remove from heat; cool slightly. Slice onion thinly; add to broth.
6. Add turkey and next 5 ingredients (through salt) to pan; bring to a boil. Cook 2 minutes or until thoroughly heated. Place about 1/2 cup noodles in each of 6 bowls.
7. Ladle about 1 1/3 cups broth mixture over each serving. Serve with cilantro, mint, lime wedges, and jalapeño. Serve with hoisin and Sriracha, if desired.
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