Turkey Pho is a warming Vietnamese broth that is popular street food – but it’s also ideal for the British spring time! The fantastic taste is from the stock and it’s full of fresh ingredients – simplicity is the key to get the best out of the flavours. Garnish with extra spring onions or chili if you like it spicy!
See how to make Turkey Pho below (serves four):
- 1 litre strong homemade chicken or turkey stock (or use 3-4 chicken stock cubes)
- 8 salad onions, sliced on the diagonal
- 1 small fresh red chilli, finely chopped
- 2 cloves garlic, crushed
- 2 tbsp. fish sauce
- 1 tbsp. caster sugar
- Salt & pepper to taste
- 2 to 3 turkey breast steaks (about 350g)
- 200g rice vermicelli
- 200g beansprouts
- 1 small bunch coriander
- 1 small bunch Thai fresh basil or normal basil (stalks removed)
- 10 fresh mint leaves
- Juice of 2 large limes, soy sauce, to season
- Place the stock (or water and cubes) into a large saucepan and heat until just simmering.
- Next add the onions, chilli, garlic, fish sauce and sugar and a little salt and pepper.
- Simmer for 3 minutes.
- Meanwhile, cut the turkey into very thin strips and add to the stock. The turkey will cook almost straight away, and stir well.
- Add the noodles and beansprouts and bring back to the simmer and turn off.
- Roughly chop the herbs and add to the Pho along with the juice from the lime and serve straight away.
- You can serve a little soy sauce with the Pho if you wish – or extra chillis!