Go to the Recipe: Leftover Turkey? Make Pho! With Andrea Nguyen
Love this! The pho base is awesome so now I can build other Pho as every one likes or ingredients dictate. Thanks!
Great video and great idea.
Just wondering, what to do with the leftover veggies used for the broth? Make a pie with it or are they "worthless"?
Kidding, right ? With an intro that encourages simplicity after an exhausting Thanksgiving cooking day, we now are given a soup recipe with a bewildering list of nebulous ingredients and hardly quick and simple instructions. I'll keep my turkey sandwich with great leftover gravy.
Let's say I have boned the bird... that doesn't sound right... Let's say I have DE-BONED the bird and I have scrapped bones and the wings to use in the stock. What would you recommend for a cook time? I've heard recommendations of an 8-12 hour simmer. I do have a pressure cooker, however it is not large enough for an entire stock. Any thoughts on starting the bones in the pressure cooker and transferring them into a larger stock pot with the other ingredients? Looking forward to making this! Great idea
Really??? This is not traditional "Pho" , either you used chicken, beef or even leftover turkey...but who puts carrots and celeries in this??? Then it becomes traditional American chicken or turkey noodles soup by using dried egg wide noodles or frozen Reames egg noodles
@Mandy can you point out where they claim there is anything traditional this recipe? Further, can you find any "traditional American...turkey noodles soup" recipe that has a broth even remotely similar to what is described here?
@Stijn De Mulder Anything you like: eat them as is, make a pie, whatever whim grabs you.
To be fair they never said it was traditional Pho.
Could other kinds of cooked meat be used in this recipe? I really love pho but don't really eat turkey that often. Maybe I coud use cooked beef and bones...?
I think you guys might have spelled unami wrong.
No sugar? No sea salt? They are major components to build the full body flavor of a Pho broth.
Fusion pho...
@Bob Dole In authentic pho, sugar is never used. That's purely a westernized ingredients that it picked up. Sea salt is used if you bother to go back up and read the ingredients.
If I already have turkey stock, can I substitute that for the water and significantly cut back on the simmering time for the broth?
You need to bones to make a good broth.
A correction: When I edit scales and units to 0.5x it does not adjust the broth quantity. As in it still says add 2L of water. I am assuming that would also half.
Can this be altered to just use the turkey stock from the other recipe for cooking a Turkey ? And just add the other stuff and cook it
I made this recipe tonight. My family really enjoyed it. Sure it's not "traditional" pho, it's thanksgiving leftover pho. I was glad to do it just to get the turkey carcass out of my refrigerator. I didn't weigh grams, so I just estimated the ratios and it came out great. Thanks! We will do it again next year!
Thanksgiving 2020, 3:15 pm the day after. I just made this DELICIOUS quick and easy Pho broth. I like the flavor of star anise and cloves and added extra and some chicken stock I had in the freezer. Other than that, I followed the recipe. Dinner tonight will be light and YUMMY! I will do this again. Thanks!
I had to turn down the volume (noisy musak racket) four times. Then I picked Pho. 25 ingriedients? Bye Bye.
Sooo good! Thank you
Is the broth supposed to be simmered covered or uncovered?
Simmer uncovered, the lid was only used in the beginning to help the stock come up to a simmer faster.
I'm planning to break down and sous vide my turkey. So most of the carcass will be raw. Would you recommend browning the carcass before adding it to the stock? Or just adding the raw carcass will be fine? Thanks!
Browning or roasting carcass is recommended for deeper color and flavor.
Either will work great. If you roast it you will have a deeper roasted flavor.
