Turkey Pho | Dorothy Lane Market

Turkey Pho

PREP TIME 5 mins
COOK TIME 30 mins
Chef Carrie Walters
  • POSTED Aug 23rd, 2021
  • BY Chef Carrie Walters
Using leftover turkey never tasted so good! Allow your guests and family by creating a garnish plate with various tastes and textures, including bean sprouts, lime wedges, sliced jalapeno, fresh herbs, and, of course, sriracha. 


  • 1 onion, halved and peeled
  • 1 2-inch piece of ginger
  • 6 cups DLM Premium Turkey Broth
  • 2 Tbsp fish sauce, or more to taste
  • 1 star anise
  • 1 Tbsp brown sugar
  • 1 package dried rice vermicelli
  • 2 cups cooked turkey, shredded
  • ½ cup cilantro, chopped
  • 4 green onions, sliced


Char the cut onion and ginger under the broiler until blackened in spots. Remove from heat and cool.
In a large soup pot, combine the charred onion and ginger, turkey broth, fish sauce, star anise, and brown sugar. Bring to a boil and let simmer for 25 minutes.
Cook the rice noodles according to package directions, rinse well with cold water, drain, and set aside.
When ready to serve, strain the solids from the stock and add the shredded turkey into the broth and simmer briefly
Divide the noodles, cilantro, and green onion in serving bowls. Ladle with the hot turkey broth and serve alongside a garnish plate.


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