Make use of that carcass with Turkey Pho – The Denver Post

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Any worthwhile cooking coach (or your own good sense) will tell you to retain the turkey carcass from Thanksgiving Day dinner in order to make of it a full-flavored broth or stock to freeze and for use at other meals.

Here’s a neat twist on that, using the carcass — and, it’s hoped, some turkey meat scraps —  as the base for the Vietnamese all-in-one meal of pho. We tend to down pho as a midday or evening meal, although in Vietnam it’s eaten at all times of day (typically at street-side stalls) but especially in the morning.

Keys to good (and authentic) pho of any kind are getting a noticeable char on the piece of ginger and the first portion of onion; using all the correct Asian spices, plus not skipping on the fish sauce; and being sure to leach from the meat bones every possible drop of flavor.

Day After Thanksgiving Turkey Pho

By “hello angie” on allrecipes.com

Ingredients

  • 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 chili-garlic sauce (such as Sriracha), or to taste (optional)

Directions

Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5-7 minutes. Place the spices onto the center of an 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 the 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.



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