Day After Thanksgiving Turkey Pho

  • Recipe By
  • Published Jun 18th
  • Ready In2h 30m
  • Servings4
  • Calories755
With the addition of fragrant spices and rice noodles, leftover turkey noodle soup gets a Vietnamese makeover.

Day After Thanksgiving Turkey Pho Ingredients

The following are the ingredients needed to make delicious Day After Thanksgiving Turkey Pho for 4 servings:

  • 1 whole cardamom pod
  • 2 whole cloves
  • 1 star anise pod
  • 1 teaspoon fennel seeds
  • 2 teaspoons coriander seed
  • 1 (2 inch) piece fresh ginger, peeled and smashed
  • 1/2 onion, peeled
  • 1 turkey carcass
  • 8 cups water, or more as needed
  • 1 (16 ounce) package dried flat rice noodles
  • 1/4 cup fish sauce
  • salt to taste
  • 1 cup shredded leftover cooked turkey
  • 1 tablespoon shredded fresh basil leaves (optional)
  • 1 tablespoon chopped fresh cilantro (optional)
  • 1/4 onion, thinly sliced (optional)
  • 1 lime, cut into wedges (optional)
  • 1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste (optional)

Day After Thanksgiving Turkey Pho Cooking Instructions

  • Prep15m
  • Cook2h 15m
  • Ready In2h 30m

To cook Day After Thanksgiving Turkey Pho, you need about 15 minutes of preparation time. The time needed to cook this Day After Thanksgiving Turkey Pho is about 2 hours 15 minutes , and you can serve your Day After Thanksgiving Turkey Pho within 2 hours 30 minutes . The following are the steps to cook Day After Thanksgiving Turkey Pho easily:

  1. 1 Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.
  2. 2 Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.
  3. 3 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  4. 4 Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 755 calories; 27.3 grams of fat; 99.7 grams of carbohydrates; 24 grams of protein; 87 milligrams of cholesterol; 1524 milligrams of sodium.

  1. Dec 6th 2015

    The toasted spices in this recipe make the most flavorful broth. The soup was delicious. I will use the combination of spices for all my homemade broths. Thanks for sharing!

  2. Nov 27th 2015

    This was SO good! I can't tell you how many times my husband said, "honey, this is a DO AGAIN!" while we were eating it! I did make a couple of adjustments. I had already made turkey broth f ...

  3. Jan 4th 2015

    After quite a bit of tinkering around with this recipe, it comes out to my liking. First of all, I more than double the amount of spices called for. In addition to starting out with more i ...

  4. Nov 29th 2013

    this was so delicious! i've only had pho two other times and this tasted just about as good. i took the advice of Callista and broke down the bones before putting them in the pot. i was w ...

  5. Dec 3rd 2012

    My fiancee and I cooked basically this recipe minus the anise & fennel since we don't like those flavors. It is VITALLY important to start with a good broth. One of the other reviewers c ...

  6. Dec 1st 2011

    This was awesome! The only think I changed was to add about 2 cups more of water to cover the bird completely, otherwise I left everything else the same and it turned out perfectly.

  7. Nov 14th 2011

    This is a really good soup recipe. I left out the carcass/bones (personal preference) and the basil.

  8. May 28th 2011

    I added 4 cloves but kept all the other spices the same and just added them all into the pot and used a chicken carcass and it came exactly as my restaurant down the road. I didn`t do all th ...

  9. Dec 31st 2010

    I had a very large turkey carcass, so I needed more than 8 cups of water to cover it. Perhaps that was the reason that the broth itself didn't have much flavor, or maybe more cardamom pods, ...