“We brainstormed with the BHG Test Kitchen to create the best new recipes for using up. Thanksgiving leftovers in creative ways," says BHG senior food editor Emily Teel. In this case, leftover turkey swims in a delightful Vietnamese-inspired pho broth. Topped with plenty of fresh herbs, this is a bright, yet warming dinner for two.
Ingredients
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1 ½ tsp coriander seeds
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1 clove whole clove
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1 pod star anise
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1 stick cinnamon stick
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1/2 tsp whole black peppercorns
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1/2 tsp fennel seeds
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1 1-inch piece fresh ginger, sliced and crushed
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2 large green onions, cut into 1-inch segments and crushed
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3½ cups reduced sodium chicken broth
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1 cup cilantro stems
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3 oz flat rice noodles
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1 tsp fish sauce
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1/2 tsp sugar
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2 cups leftover cooked turkey
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1/4 cup green onions
Directions
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In a 4- to 6-qt. pot combine coriander seeds, clove, star anise, cinnamon stick, black peppercorns, and fennel seeds. Cook over medium until toasted and fragrant, 1 to 2 minutes. Add ginger and green onions; cook and stir until aromatic, 30 seconds. Remove from heat and cool15 seconds; pour in broth. Return pot to heat; add 2 cups water and the cilantro stems. Bring to boiling over high; reduce heat. Simmer, uncovered, 30 minutes. Meanwhile, cook rice noodles according to package directions. Drain, rinse, and drain again.
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When broth is done, strain through a fine-mesh sieve into a clean pot; discard solids. (You should have about 4 cups broth). Stir in fish sauce and sugar. Bring strained broth to boiling. Put the noodles in a fine-mesh sieve or noodle strainer and dunk into the hot broth until hot and softened, 30 seconds. Lift noodles from pot and divide between two large bowls. Top with turkey and sliced green onions. Spoon hot broth over pho. Serve with toppings* of choice.
*Toppings
Serve with a combination of these flavorful toppings for pho: fresh basil, cilantro, and mint leaves; mung bean sprouts; dried, crushed chiles; sliced jalapeño or red Fresno peppers; lime wedges; and hoisin and sriracha sauces
Nutrition Facts (per serving)
| 364 | Calories |
| 11g | Fat |
| 19g | Carbs |
| 46g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 363.8 | |
| % Daily Value * | |
| Total Fat 10.6g | 14% |
| Saturated Fat 3g | 15% |
| Cholesterol 147.1mg | 49% |
| Sodium 1364.7mg | 59% |
| Total Carbohydrate 19.2g | 7% |
| Dietary Fiber 3.1g | 11% |
| Total Sugars 3.2g | |
| Protein 46.5g | 93% |
| Vitamin D 0.5mcg | 3% |
| Vitamin C 11.6mg | 13% |
| Calcium 115mg | 9% |
| Iron 3.9mg | 21% |
| Potassium 899.5mg | 19% |
| Fatty acids, total trans 0.1g | |
| Vitamin D 20.2IU | |
| Alanine 2.2g | |
| Arginine 2.3g | |
| Ash 6.7g | |
| Aspartic acid 3.2g | |
| Caffeine 0mg | |
| Carotene, alpha 3mcg | |
| Choline, total 137.2mg | |
| Copper, Cu 0.4mg | |
| Cystine 0.4g | |
| Energy 1525.2kJ | |
| Fluoride, F 0.2mcg | |
| Folate, total 56.5mcg | |
| Glutamic acid 5.4g | |
| Glycine 2g | |
| Histidine 1g | |
| Isoleucine 1.1g | |
| Leucine 2.7g | |
| Lysine 3.2g | |
| Methionine 1g | |
| Magnesium, Mg 71.7mg | |
| Manganese, Mn 0.8mg | |
| Niacin 16.3mg | |
| Phosphorus, P 415.1mg | |
| Pantothenic acid 1.4mg | |
| Phenylalanine 1.3g | |
| Phytosterols 3.2mg | |
| Proline 2.3g | |
| Retinol 16.3mcg | |
| Selenium, Se 43.2mcg | |
| Serine 1.6g | |
| Theobromine 0mg | |
| Threonine 1.4g | |
| Vitamin E (alpha-tocopherol) 0.6mg | |
| Tryptophan 0.4g | |
| Tyrosine 1.2g | |
| Valine 1.3g | |
| Vitamin A, IU 973.3IU | |
| Vitamin A, RAE 62.4mcg | |
| Vitamin B-12 1.6mcg | |
| Vitamin B-6 0.9mg | |
| Vitamin K (phylloquinone) 103.8mcg | |
| Water 574.1g | |
| Zinc, Zn 4.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
