Homemade Turkey Phớ
Food Stylist: Jean Galton
What better supper on a blustery winter’s day than a steaming bowl of phớ? INDIA TREE Phớ Spice Mix provides the authentic flavor for this classic Vietnamese dish made with rice noodles, shredded turkey, fresh cilantro and basil, bean sprouts, scallions, and sliced jalapeno.
|1||jumbo yellow onion|
|6||cups chicken or turkey broth|
|1||packet (.75 oz) INDIA TREE Phớ Spice|
|6||pieces INDIA TREE Candied Thai Ginger|
|1/4||cup fish sauce|
|1||teaspoon INDIA TREE Brazilian Sea Salt|
|2||cups cooked and shredded leftover turkey or chicken|
|12||oz dried rice noodles soaked in warm water for 15 minutes and drained|
|4||scallions, thinly sliced|
|2||cups bean sprouts|
|1/2||cup Asian basil leaves or sweet basil leaves|
|Hoisin or Sriracha sauce|
- Heavy skillet
- Large saucepan
- Large pot for cooking noodles
- Fine sieve
- Metal tongs
- Metal strainer
Substitute chicken, deli-sliced roast beef, or tofu for turkey.
Substitute vegetable broth for chicken or turkey broth.
- Place the onion directly over a gas flame until scorched on all sides (alternately, heat a heavy skillet over high heat, cut the onion in half and scorch the onion in the skillet on all sides.
- Transfer the onion to a large saucepan and add the broth, water, phớ spices, ginger, cilantro stems, fish sauce and salt and bring to a simmer. Simmer until broth is flavorful, about 20-30 minutes. Strain through a fine sieve and return to the pot to remain heated until ready to serve.
- Bring a second pot of water to a boil. Drop the noodles into the boiling water and drain immediately; divide the noodles between 4 bowls.
- Add turkey to the noodles. Fill the bowls with hot broth, top with scallions, more cilantro stems, bean sprouts, basil, and jalapeno slices.
- Serve with a lime wedge and Hoisin or Sriracha sauce.