Leftover ham, turkey or chicken gets a second go-round with our simple pho recipe.
This one is a keeper.
- 1 package flat, narrow rice noodles (banh pho)
- sliced cooked ham, turkey or chicken (2 to 3 slices per serving)
- 3 tablespoons coriander seeds
- 4 whole cloves
- 1 whole star anise
- 2½ pounds turkey or chicken bones (with nearly all of the meat removed)
- 1 medium white onion, quartered
- 2½ inches fresh ginger, peeled and sliced
- 4 whole garlic cloves, peeled
- 8 cups of water
- 2 teaspoons salt
- ¼ cup fish sauce, Vietnamese
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice or apple cider vinegar
- 1 fresh red or green chile pepper, sliced (serrano, jalapeño, Fresno)
- meat culled from the broth
- bean sprouts, small handful per serving, washed
- chili peppers, thinly sliced
- limes, cut into wedges
- fresh Thai basil
- fresh cilantro
- white onion
- condiments (soy sauce, Sriracha, chili flakes, fish sauce, chili oil, Ginger Dipping Sauce—recipe at right)
Cook rice noodles according to package instructions. Drain and distribute noodles into serving bowls. Top with meat of choice. Refrigerate until ready to use.
In a large stock pot, Dutch oven or Instapot pressure cooker, heat spices over medium heat until fragrant and slightly toasted. Add meat bones, onion, ginger, garlic, water, salt, fish sauce, sugar and lemon juice or vinegar.
Simmer 45 minutes to an hour, occasionally skimming foam off top. Strain broth and reserve any meat from the bones for the pho. Return broth to pot, and adjust seasoning with fish sauce, salt and chili to taste.
While broth is simmering, prep garnishes and condiments. Pour broth over noodles and meat. Top with garnishes or serve on the side. Enjoy!
Ginger Dipping Sauce
- ¼ cup granulated sugar
- 3-inch piece ginger, peeled and thinly sliced
- 1 cup of water
Stir mixture and heat over low heat until sugar is dissolved.
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