Turkey pho soup
Cooking: 1 ½ hours for broth, 10 minutes to make the soup
Pho is a popular meal any time of day in Vietnam – especially breakfast. It has such a delicate blend of flavours, and it really sets you up for the day. If soup for breakfast ain’t really your bag, stick with muesli and yoghurt in the morning and give this delicious soup a crack at any other time of day. Get the family involved by putting a big plate of all of your herbs, bean shoots and sauces on the table and everyone can create their own adventure. Or soup.
- 600g of turkey shanks, approximately 2
- 350g Steggles turkey breast fillet, approximately ½ breast
- 3 litres of water
- 1 brown onion
- 3 inches of ginger
- 2 tbs coriander seeds
- 4 cloves garlic
- 2 star anise
- 2 ½ tbs fish sauce
- one bunch coriander, stems only
- Rice noodles
- Bean shoots
- Basil leaves
- Mint leaves
- SriRacha chilli sauce
- Hoisin sauce
- Fresh chilli
- Lemon or lime
- Cut onion in half and place it under a high grill with the ginger, turning occasionally, until both char. This brings out sweetness.
- With a big knife, chop your shanks, ensuring you break open the bones in order to get maximum flavor in your broth. Pop them into the water on the stove over a medium heat. Do not add breast yet.
- Add your coriander seeds and stems, garlic, star anise and fish sauce.
- Remove onion and ginger from grill, and scrape the skin off the ginger. Cut into chunks and toss them both into your pot.
- Bring to a simmer and leave for 1½ hours. Scrape scum off top.
- After an hour and 15 minutes, add turkey breast whole to the pots and leave to simmer for 15 minutes.
- Remove shank and breast and set aside to cool.
- Place a clean Chux wipe in a colander over another saucepan and carefully strain your broth of all chunky bits.
- When meat is cool enough to touch, shred the breast and pick the shanks and put back into the broth.
- Cook your rice noodles as per packet instructions.
- Place some noodles in each bowl add broth and then allow each person to add finely chopped red onion, bean shoots, fresh herbs and a squeeze of lemon or lime as they like.
Some people like the delicate broth as it is but I like to mix through SriRacha chilli sauce and a hint of hoisin.
Recipe developed and prepared by Danielle Colley from one of Australia’s favourite food and family blogs, Keeping Up With The Holsbys.