Wondering what to do with your leftover Christmas turkey? Alan and Vicki Mowat at Riverford Home Delivery, Bath have the perfect recipe.
Leftover Turkey Pho with Greens & Udon Noodles
Serves 2, prep 10 mins, cook 30 mins
Pho is an aromatic broth to which noodles and accompaniments are added. The herbs, hoisin, chilli and lime are kept separate for you to add to taste. A traditional broth can take hours to cook, so we’ve kick-started the recipe with some stock. Grating the veg gives a larger surface area, imparting more flavour and speeding up the process. The turkey and greens just take a few extra minutes to warm through at the end.
This can work equally well with leftover beef, pork or chicken, too.
700ml chicken or turkey stock
2 tbsp tamari
1 tsp coriander seeds
1 star anise
2 whole cloves
160g dried udon noodles
250g leftover turkey, shredded
100g cabbage, sprouts or leftover greens, shredded
1 fresh chilli, thinly sliced
handful fresh coriander
handful fresh mint
Warm the stock in a saucepan. Add the tamari and spices. Bring to a simmer. Fill another pan with salted water and bring to the boil.
While the water heats, peel and coarsely grate the onion and carrot. Peel and coarsely grate the ginger, too, skin and all. Add them all to the pan of stock. Simmer gently, so the liquid is hardly bubbling, for 20 minutes.
Meanwhile, cook the noodles in the boiling water until just cooked. Drain and cool immediately under cold water. Keep to one side.
After 20 minutes, strain the broth through a sieve into an empty saucepan, pressing as much liquid as you can out of the vegetables.
Bring the broth back up to a simmer. Add the turkey and greens and simmer for 4 minutes. Meanwhile, divide the cold noodles between 2 deep bowls. Cut the lime into wedges.
Ladle the broth, turkey and greens evenly between the bowls. Serve with the chilli, herbs, hoisin and lime on the side. Scatter, tear, squeeze and swirl them into the broth, to taste.