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Christmas Leftover Turkey Pho Recipe

Slow cooker turkey pho is a brilliant Vietnamese twist on your Christmas leftovers, letting you enjoy all the extra bits and pieces in a completely fresh and delicious way. Combining the leftover turkey with some festive spices, herbs, and of course the noodles, this recipe for Christmas dinner leftovers is a deeply flavoursome and soothing meal, that’s a little different from other ideas. Perfect for lunch or dinner the day after!

Ingredients for the Pho

Serves 4

200g flat rice noodles

400g cooked turkey

100g beansprouts, blanched

Handful of Thai basil, mint and coriander leaves

2 red chillies, finely chopped

1 lime, cut into wedges

Ingredients for the stock

50g ginger, thickly sliced

2 onions, halved

3 star anise

2 cinnamon sticks

½ tbsp coriander seeds

2 cloves

1 turkey carcass, stripped of meat

2 – 3 tbsp fish sauce

2 tbsp sugar

Method

Fry the ginger and onion in a dry frying pan over a high heat until deeply coloured. Transfer to the slow cooker and heat to low. Add the Christmassy spices: cinnamon sticks, star anise, cloves and coriander. Then add the turkey carcass along with 3 – 4 litres of boiling water, to cover all the bones. Cook for 8 – 10 hours.
Strain the stock, getting rid of all the bones and spices. Season with the fish sauce and sugar and transfer the stock to a jug so it’s easy to pour.
Cook the noodles as per pack instructions, then drain and divide between bowls.
Top with the leftover turkey and blanched beansprouts.
Pour over the stock to fill the bowls.
Scatter over the herbs and chilli and serve with lime wedges.

Source: BBC Good Food

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