The savory spices and rich broth in this traditional Vietnamese dish are as refreshing as they are comforting.
- Turkey carcass bones
- 4 cups chicken bone broth
- 6 cups water
- 1 yellow onion, halved
- One 4-inch chunk of ginger
- 4 whole cloves
- 1 cinnamon stick
- 1 tablespoon whole coriander seeds
- 2 teaspoons kosher salt
- 2 tablespoons fish sauce
- 1 tablespoon sugar (or 1-inch chunk of rock sugar)
- 1 licorice root (optional)
- Rice noodles (pho or pad Thai noodles)
- Shredded turkey meat
- White or yellow onion, thinly sliced
- Cilantro, chopped
- Green onion, sliced
- Thai basil
- Lime wedges
- Hoisin sauce
For the broth:
On a gas stove, place a cooling rack over an open flame and place the onion and ginger on top of the rack. Char them directly over the flame until you get a deeply blackened exterior. Alternatively, you can place the onion and ginger on a baking sheet and broil until blackened. This greatly enhances their flavor.
In a large pot (or pressure cooker), place the turkey bones in with chicken broth, water, charred onion, ginger, cloves, cinnamon, coriander seed, salt, fish sauce, sugar and licorice root. Set the pressure cooker timer for 25 minutes. Once it's done, press the button to release steam. Make sure the ball has dropped and remove the lid. If cooking on the stove, let broth simmer (covered) for at least 40 minutes.
When finished, remove the bones, vegetables and spices from broth. Season broth with more fish sauce and sugar if needed.
Prepare the ingredients:
Cook the pho rice noodles according to package instructions and add to serving bowls.
Top the noodles with leftover shredded turkey. Layer on thinly sliced onions with a sprinkle of cilantro and chopped green onions.
Pour the broth over the noodles. Add additional toppings as desired.