Ingredients
Scale
- 2 cinnamon sticks
- 2 star anise
- 3 whole cloves
- 4 cups turkey bone broth or chicken broth
- 1 ounce fresh ginger, sliced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce or coconut aminos
- 4 ounces pho/rice noodles
- 2 cups frozen Asian stir-fry vegetables
- 3 cups leftover turkey meat
- Fresh cilantro, lime wedges, Sriracha or/and hoisin sauce for serving
Instructions
- Toast cinnamon sticks, star anise, and cloves in a medium saucepan over medium-high heat until fragrant, about 2 minutes.
- Add turkey bone broth, ginger, fish sauce and soy sauce in the saucepan. Bring to a boil and simmer for 5 minutes.
- In the meantime, bring 2 quarts of water to a boil in another saucepan. Add noodles, let it cook for 2-3 minutes. Drain and transfer to two serving bowls evenly.
- Discard spices from the broth. Add vegetables and turn the heat up. Bring to a boil again or until the vegetables are tender.
- To serve, place half of turkey in one serving bowl on top of the noodles. Pour half of the broth over including the vegetables. Top with fresh cilantro, Sriracha sauce and/or hoisin sauce. Add a squeeze of fresh lime juice and serve. Do the same with the other bowl. Enjoy!
Nutrition
- Serving Size: 1
- Calories: 710
- Sugar: 8.5g
- Sodium: 2229.2mg
- Fat: 11.1g
- Carbohydrates: 81.4g
- Protein: 67.9g
- Cholesterol: 155.1mg