This short-cut version of Vietnamese pho (noodle soup) – something we’ve cooked and loved for years – is what we want the day after Christmas. It’s easy, light and soothing. And it’s the best way to use up leftover turkey and greens so nothing is wasted.
The star anise and lime add fragrance to this, while the ginger and light broth make this recipe really gentle on the stomach. Add beansprouts for crunch and extra green vegetables, such as broccoli, for added goodness.
- 1 tbsp olive oil
- 1 onion, thinly sliced, vertically
- 3 garlic cloves, peeled and lightly crushed
- 1 x 2″ chunk ginger, peeled
- 1 star anise
- 2 tbsp fish sauce
- 1.2 litres good quality chicken or vegetable stock
- 100g rice noodles (brown rice if you can get them)
- 2 cups leftover turkey (or chicken), shredded
- 1/2 head broccoli, chopped into small florets
- 2 handfuls beansprouts (around 150g)
- 3 spring onions, thinly sliced
- Handful coriander
- To serve: lime wedges, sliced fresh chillies, extra coriander
- Heat oil in large saucepan over moderate heat. Fry onion, garlic and ginger, stirring frequently, for 5 minutes until onions have softened.
- Add star anise, fish sauce and stock. Bring to to boil then simmer for 7 minutes. Meanwhile, cook noodles according to pack.
- Add noodles, turkey and broccoli to the stock. Simmer for 3-4 minutes until turkey is hot throughout. Remove the garlic, ginger and star anise. Add beansprouts and spring onions.
- Ladel soup into bowls and serve with coriander, lime juice and chillies.