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Turkey pho

List of ingredients

Serves 3-4

900 g turkey for the broth
220 g Chinese leaf, roughly chopped
150 g yellow onion, roughly chopped
120 g Fuji or Granny Smith apples, chopped
75 g carrots, chopped
60 g celery, chopped
45 g fresh ginger, peeled and chopped
A bunch of fresh coriander leaves, chopped
2 star anise
2 cloves
3 g whole coriander
2 g cinnamon stick
2,5 l water
1,5 tsp salt
20 ml fish sauce
300 g rice noodles
400 g cooked turkey, chopped
60 g red onions, finely chopped
10 g scallions, green part only, finely chopped
Optional : Pepper, lime zest, whole limes, 1 small whole chili, soy beansprouts, edamame beans

Difficulty : 3 sur 4

Cost 3 sur 4

Sommelier’s tip


The coriander brings fresh green, almost mentholated notes to underscore the more delicate flavors of the turkey and vegetables coming out of this lightly spiced broth. To underline this, enjoy with a fresh young Chablis whose zing will echo that of the optional lime. If you don’t use lime, then a deeper Chablis Vieilles Vignes will go wonderfully with the aromatic complexity of the spices.


Turkey pho and wine of Chablis

Make a broth (or use stock cubes and skip this step).
Place the star anise, cloves, coriander seeds, and cinnamon in a clean pan and roast, stirring regularly.
Add the onions and ginger, and stir for another minute.
Add the 2.5 l water, the turkey bones, apples, carrots, celery, cabbage, and half the fresh coriander.
Bring to a boil over a high heat, partially covered. Skim off the fat and any impurities that rise to the surface.
Lower the heat and leave to simmer for an hour and a quarter, then leave to stand for 15 minutes.
Remove the bones and strain through a muslin. Add the fish sauce to the broth and check the seasoning.
Soak the rice noodles in hot water to soften. Rinse and leave to drain.
Slowly reheat the broth, and separately boil some water for the noodles.
Place the noodles in a chinois and boil for 15-60 seconds until cooked. Arrange in serving bowls.
Add the turkey, red onion, scallions, fresh coriander, and pepper.
Bring the broth to a boil and pour into the bowls. Garnish with any of the other optional garnishes.

 Chef's tip

You can prepare the broth in advance as it freezes well. Alternatively, use some readymade chicken stock and add extra spices. This is a very easy dish to prepare and one that tastes wonderful.

The author of this recipe

This recipe was created by Arnaud Valour, owner of l'Œnobistro S.Chablis in Chablis, a winestore specializing in the wines of Chablis and Bourgogne. www.schablis.com

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