SLOW COOKER TURKEY PHO
Reduce food waste by using your leftover Christmas turkey to make stock - it's great in our Asian-inspired pho noodle soup, full of fresh flavours
Provided by Anna Glover
Categories Dinner, Lunch, Main course, Supper
Time 10h20m
Number Of Ingredients 16
Steps:
- 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. Fry the whole spices for a few mins until fragrant, then tip into the slow cooker. If pressed for time, simply put in the slow cooker without frying.
- Add the carcass, then pour 3-4 litres boiling water into the cooker so the bones are covered, ensuring you don't overfill it. Cover and cook for 8-10 hrs, depending on how long you can leave it.
- Strain the stock, discarding the bones and spices. Season with the fish sauce and sugar. To freeze for later, leave to cool completely and freeze in an airtight container for up to three months. Keep warm in the slow cooker if serving immediately.
- Cook the noodles following pack instructions, drain and divide between bowls. Top with the turkey and beansprouts or veg, then transfer the stock to a jug and pour over enough to fill the bowls (you will have extra, which you can freeze as above). Scatter over the herbs and chilli, then serve with the lime wedges and sauces.
Nutrition Facts : Calories 334 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.9 milligram of sodium
TURKEY PHO
A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown sugar and fish sauce, comes served with a platter of fresh garnishes. But this is more than your basic noodle soup: A spritz of lime at the end adds some tang, and mung beans and Thai basil a crunchy bite.
Provided by Samin Nosrat
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cook onions and ginger directly over open flame of a gas burner for about 5 minutes, turning them occasionally, until they are charred on all sides. (If you don't have a gas stove, heat broiler and set onions and ginger on a foil-lined baking sheet. Broil, turning occasionally, for 15 to 20 minutes until charred on all sides.) Allow charred ginger to cool, then slice it into 1/2-inch coins.
- In a large Dutch oven or similar pot, combine onions, sliced ginger, stock, fish sauce, star anise and brown sugar. Bring to a boil, then reduce heat and simmer for 45 minutes.
- In the meantime, cook rice noodles according to the instructions on the package. Drain and set aside.
- Arrange mung bean sprouts, sprigs of Thai basil, jalapeños and limes on a platter and set on the table.
- Remove onions, ginger and star anise from the pot. Add shredded turkey to the pot, and return it to a simmer. Taste the soup and adjust seasoning with additional fish sauce and/or salt, if needed.
- Divide rice noodles, cilantro and scallions evenly among large soup bowls, then ladle hot stock over the top, making sure each bowl gets a healthy serving of turkey. Serve immediately, accompanied by platter of garnishes.
- Cover and refrigerate leftovers, keeping noodles separate, for up to 3 days.
Nutrition Facts : @context http, Calories 637, UnsaturatedFat 6 grams, Carbohydrate 93 grams, Fat 9 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 1874 milligrams, Sugar 16 grams, TransFat 0 grams
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