I’m sharing my favorite turkey and leftover turkey recipes all week as we head into my favorite holiday: Thanksgiving. Today’s recipe is my absolute favorite leftover dish—Turkey Pho. If you enjoy making a whole bird, try a how-to on smoking a turkey for excellent flavor.
My family is completely obsessed with pho—Vietnamese noodle soup. The moment the broth begins to simmer, my kids and husband instinctively drift into the kitchen, following the aroma. For us, pho is all about the broth and the fresh garnishes: layers of aromatics, toasted spices, and bright herbs. If a smell could make you giddy, a good pho broth would.
Leftover Thanksgiving turkey is ideal for a pho makeover. After several days of turkey, mashed potatoes, and gravy, a change of pace is welcome. Turkey pho transforms leftover meat into something fragrant, fresh, and comforting without feeling heavy. It’s an excellent alternative to traditional leftover casseroles.
The method is simple and forgiving: toast spices in a heavy pot, add stock and aromatics, simmer briefly, then strain. Assemble bowls with soaked pho rice noodles, slices or shredded turkey, and thin jalapeño slices. Pour the hot broth over everything and finish with bright garnishes—bean sprouts, basil, cilantro, scallions, and lime. Add sriracha or hoisin at the table to taste. This soup is easy to make, filling, and reliably delicious.
Cook’s Notes
- Stock: The soup is best with homemade turkey stock made from the carcass, but a quality store-bought chicken or turkey stock works well in a pinch. The toasted spices and aromatics add lots of flavor to the broth.
- Noodles: Traditional rice pho noodles are ideal. They don’t need boiling—simply soak them in hot water for about 10 minutes while you finish the broth and prep garnishes. If rice noodles aren’t available, a neutral wheat pasta can be substituted in a pinch, but the rice noodles contribute to the classic pho texture and flavor.
- Toasted spices: Watch them carefully. Toasting coriander seeds, star anise, cloves, and cinnamon releases flavor quickly, and they can burn if left unattended. Add the stock as soon as the spices are fragrant.
- Servings: Pho is traditionally served in generous bowls. Don’t be shy—fill the bowl so it’s satisfying and warming.
Turkey Pho {Leftover Turkey Makeovers}
Ingredients
For 1 quart of broth
- 2 tablespoons whole coriander seeds
- 1 cinnamon stick, roughly broken
- 4 whole star anise
- 4 whole cloves
- 1 quart turkey or chicken stock
- 1 piece of ginger (about 3 inches), roughly chopped
- 1 bunch scallions/green onions (reserve green parts for garnish; use white parts in the broth)
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
For assembling and garnishing each bowl
- 1–5 slices fresh jalapeño, depending on spice tolerance
- Handful of pho rice noodles, soaked or cooked per package directions
- Several thin slices or shredded leftover turkey
- Generous handful bean sprouts
- Sliced scallions (green parts only)
- Several sprigs fresh basil
- Sprigs fresh cilantro
- 1–3 lime wedges per bowl
- Sriracha and/or hoisin sauce to taste
Instructions
- Place a heavy-bottomed soup pot over medium-low heat. Add the coriander seeds, cinnamon stick, star anise, and cloves. Toast, stirring constantly, until the spices are very fragrant (about 1–2 minutes). Watch carefully to prevent burning.
- Carefully add the stock; it may sputter. Increase heat to high and add the chopped ginger, the white parts of the scallions, fish sauce, and brown sugar. Bring to a boil, then reduce heat and simmer uncovered for 20–30 minutes to allow flavors to meld.
- Strain the broth through a fine-mesh sieve into a clean pot. Keep it at a gentle simmer while you prepare bowls and garnishes.
- Soak or cook pho rice noodles according to package directions. Arrange a few jalapeño slices in the bottom of each bowl, add a generous portion of noodles, and top with sliced or shredded turkey.
- Pour the boiling broth over the turkey and noodles to heat through. Stir briefly, then top with bean sprouts, scallions, basil, and cilantro. Squeeze lime wedges into the bowl and leave them in the soup to infuse flavor.
- Serve with sriracha and hoisin sauce on the side. Traditional etiquette is chopsticks and a soup spoon, but a fork will work. Slurping is encouraged.
Nutritional information is an estimate. Calculate nutrition using the exact ingredients and quantities you use if needed.
This was originally posted during a month-long daily blogging challenge. I shared recipes, family stories, and giveaways throughout the month—thanks for following along.