The morning after. Feeling abundant due to the over indulgence of the holiday and looking for something different to do with your leftover Turkey? Make something light and delicious– a spin on the classic Vietnamese chicken noodle soup!
The trick to delicious Pho gà is to add a little of each garnish as you eat your way through the bowl, not to dump them in all at once. You will want the herbs to maintain their fragrance, and the bean sprouts to stay crunchy in the soup — good Pho gà is all about aroma and texture. If you add too much – too soon, you’ll end up with wilted, over cooked herbs and limp soft sprouts– which will totally defeat the whole purpose behind the classic dish.
The other trick to this dish is really good quality stock! Don’t skimp. People painstakingly skim the stock while cooking the chicken for Pho Ga –just to gain a clean clear broth.
In Hanoi, you’ll find everyone enjoying delicious Pho – anytime of day. Breakfast, lunch or dinner! Pho to Vietnamese is the equivalent of Bugers to Americans– But better!
1 pound cooked turkey, about 4 cups, shredded
6 whole scallions
1 thumb-sized piece of ginger, peeked and crushed
1 tablespoon kosher salt
3 quarts good quality chicken stock
Fish sauce, for seasoning
1 (16-ounce) package dried rice vermicelli, cooked according to manufactures directions
1 bunch scallions, thinly sliced
1 bunch cilantro, chopped
1 bunch Thai basil sprigs
4 cups Mung bean sprouts
4 Limes, cut into wedges
4 Jalapeño chiles, stemmed and thinly sliced into rings
In a large heavy bottomed stock pot on high heat combine the scallions ginger, stock, and fish sauce. Bring to a boil. Reduce heat, and simmer for about 35 minutes. Taste for seasoning and add additional fish sauce to season. Add turkey, turn off heat and set aside. (Do not serve the cooked scallions and ginger from this pot)
Prepare the soups garnish and arrange the basil, mung sprouts, lime wedges, and jalapeño slices on a serving platter.
Divide the prepared rice noodles evenly among warmed soup bowls. Top each bowl with about 1/2-3/4 cup of the shredded turkey, then divide the chopped scallions and chopped cilantro evenly among the bowls.
Ladle the hot stock over the top, dividing it evenly. Serve immediately, accompanied with the platter of garnishes.