Turkey à la Pho

Turkey à la Pho
Staff Writer
Turkey à la Pho

I put "à la Pho" as a disclaimer because I only used the spices I had available in my pantry. Also, I don't like putting mint and other vegetables in my pho, so this is just my take on the Vietnamese dish. Nevertheless, the long hours of simmering lent a comforting feeling, topped with turkey it certainly hits the spot like an authentic bowl of pho would.

Directions

Place all of the spices in a skillet over medium heat. Toast for 1-2 minutes, shaking occasionally, and put the spices in a piece of cheesecloth. Tie up the cheesecloth with kitchen twine to form a pouch.

Fill a large stockpot with the water. Add the pouch of spices, celery, garlic, and onion and bring to a boil over high heat. Next, add the turkey and boil for 2 hours. 

Remove the turkey and let rest until cool enough to handle. Shred the meat and strain the soup. Return the soup to the pot and place over medium heat. Add the vermicelli and let simmer for 3-4 minutes or until the noodles are soft. Add the scallion and serve.

Nutrition

Calories per serving:

35 kcal

Daily value:

2%

Servings:

3
  • Carbohydrate, by difference 4 g
  • Protein 1 g
  • Total lipid (fat) 2 g
  • Vitamin A, IU 251 IU
  • Vitamin A, RAE 17 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 4 IU
  • Vitamin K (phylloquinone) 1 µg
  • Calcium, Ca 9 mg
  • Carotene, beta 120 µg
  • Choline, total 3 mg
  • Cryptoxanthin, beta 34 µg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 1 g
  • Fiber, total dietary 1 g
  • Folate, DFE 3 µg
  • Folate, food 1 µg
  • Folate, total 2 µg
  • Folic acid 1 µg
  • Lutein + zeaxanthin 72 µg
  • Magnesium, Mg 15 mg
  • Phosphorus, P 12 mg
  • Potassium, K 66 mg
  • Retinol 6 µg
  • Sodium, Na 137 mg
  • Sugars, total 1 g
  • Water 1 g
  • Zinc, Zn 1 mg
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