Hello, hello, hello! Happy (belated) Christmas and congratulations on surviving this magical, exhausting, joyous and maddening holiday! I hope that you all had a wonderful day.
I am aware that the thought of any more cooking after catering for every member of your extended family may seem a little daunting… You may still be experiencing the meat sweats from yesterday’s roast… However something has to be done with the copious amount of meat piled high in the fridge and I am here to offer my assistance. I decided to use it in a traditional Vietnamese soup and I thought I would share my Pho recipe with you all for leftovers inspo.
After such a huge overload of calories and hearty British food the blend of beautiful spices and the lightness of this dish is the perfect antidote. It can also be easily whipped up and left to bubble away even in the inevitable post Christmas hangover/ food comma induced haze. If you shunned tradition and did not cook a turkey (I salute you) then any other meat would work well instead – it is typically cooked with beef in Hanoi so that would work particularly well.
Obviously it is so important to continually taste your food as you cook; but it is particularly essential in this soup as it balances all of the different elements of taste (sweet, savoury, bitter, sour, saltiness) and you may want to alter the quantities I recommend to your personal taste. For example you may want it sweeter than I have suggested (add more honey) or more sour (add fish sauce).
Prep time: 5 minutes
Cooking time: 1 hour
- 700ml chicken stock
- 1 clove garlic, peeled and crushed
- 4 cm ginger, peeled and grated
- 5 spring onions
- 1 tsp cinnamon
- 1 star anise
- 2 limes
- 2 tsp fish sauce
- 4 tsp soy sauce
- 2 tsp honey
- 200 g cooked turkey (approx) roughly chopped
- 100g rice noodles
- 1 chili, finely sliced
- 1 large handful of chopped herbs (coriander, basil, mint, thai basil)
- In a large saucepan add the stock, soy sauce, honey, fish sauce, cinnamon, star anise, the juice of 1 lime, ginger, garlic and the green part of the spring onions. Stir until combined and bring to the boil. Once it has boiled turn down the heat to a gentle simmer, cover and and cook for 50 minutes.
- Meanwhile slice up the white section of the spring onions, the herbs, chili ready to be used as garnish.
- After 50 minutes bubbling away add the turkey to the broth and cook for another 10 minutes.
- Cook the rice noodles according to their packet instructions.
- Ladle the broth out into two bowls, add half of the noodles to each bowl and top with the garnish and then serve.
I hope that you enjoyed this recipe. Please let me know in the comments what you think and subscribe for more recipes from me!