Recipes and Cooking Soup & Chili Recipes Leftover Turkey Pho Be the first to rate & review! Don't let leftover turkey go to waste. Use it to make a cozy, warming bowl of pho. By Emily Teel Emily Teel Instagram Website Emily is a senior food editor at Better Homes & Garden based in McMinnville, Oregon. She was previously the editor-in-chief of Spoonful Magazine, the food and drinks editor for Statesman Journal, and a restaurant critic at The Courier Post. She began her food career in restaurants and working for nonprofit organizations supporting sustainable agriculture and hunger-relief organizations in Pennsylvania. She is a seasoned food writer, recipe developer, and food media content creator who has contributed regularly to Serious Eats, Wine & Spirits, Kitchn, Philadelphia Magazine, Eater, and Edible Communities publications. Her writing has also appeared in USA Today, Rachael Ray Everyday, and Huffington Post Taste, among others. Learn about BHG's Editorial Process Published on October 19, 2022 Print Rate It Share Share Tweet Pin Email Photo: Kelsey Hansen Prep Time: 20 mins Total Time: 50 mins Servings: 2 Yield: 2 1/2 cups Jump to Nutrition Facts “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 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 Directions 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. 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 Rate it Print Nutrition Facts (per serving) 364 Calories 11g Fat 19g Carbs 46g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.