Leftover Turkey Pho

Don't let leftover turkey go to waste. Use it to make a cozy, warming bowl of pho.

leftover turkey pho in bowl with herb garnish

Kelsey Hansen

Prep Time:
20 mins
Total Time:
50 mins
2 1/2 cups

“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.


  • 1 ½ tsp coriander seeds

  • 1 clove whole clove

  • 1 pod star anise

  • 1 stick cinnamon stick

  • 1/2 tsp whole black peppercorns

  • 1/2 tsp fennel seeds

  • 1 1-inch piece fresh ginger, sliced and crushed

  • 2 large green onions, cut into 1-inch segments and crushed

  • 3½ cups reduced sodium chicken broth

  • 1 cup cilantro stems

  • 3 oz flat rice noodles

  • 1 tsp fish sauce

  • 1/2 tsp sugar

  • 2 cups leftover cooked turkey

  • 1/4 cup green onions


  1. 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.

  2. 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.


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
Vitamin D 0.5mcg 3%
Vitamin C 11.6mg 58%
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.

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