Slow cooker turkey pho
Pho broth is traditionally made using beef bones and finely sliced steak, but ours uses turkey to make use of Christmas leftovers. Finely shredded carrots, mooli or sprouts would be great in this soup, too. You’ll make more stock than you need, so freeze it for another day.
SERVES 4 PREP 20 mins COOK 8-10 hrs EASY G stock only
For the stock
50g ginger, thickly sliced 2 onions, halved
3 star anise
2 cinnamon sticks
1/2 tbsp coriander seeds 2 cloves
1 turkey or chicken carcass, all meat removed
2-3 tbsp fish sauce
2 tbsp sugar
For the pho
200g flat rice noodles 400g cooked and sliced turkey or chicken 100g beansprouts, blanched, or shredded carrots, mooli or sprouts handful of Thai basil, mint and coriander leaves 2 red chillies, finely sliced 1 lime, cut into wedges hoisin sauce and sriracha sauce, to serve
1 Fry the ginger and onion in a dry frying pan over a high heat until deeply coloured. Transfer to the slow cooker and heat to low. Fry the whole spices for a few mins until fragrant, then tip into the slow cooker. If pressed for time, simply put in the slow cooker without frying.
2 Add the carcass, then pour 3-4 litres boiling water into the cooker so the bones are covered, ensuring you don’t overfill it. Cover and cook for 8-10 hrs, depending on how long you can leave it.
3 Strain the stock, discarding the bones and spices. Season with the fish sauce and sugar. To freeze for later, leave to cool completely and freeze in an airtight container for up to three months. Keep warm in the slow cooker if serving immediately.
4 Cook the noodles following pack instructions, drain and divide between bowls. Top with the turkey and beansprouts or veg, then transfer the stock to a jug and pour over enough to fill the bowls (you will have extra, which you can freeze as above). Scatter over the herbs and chilli, then serve with the lime wedges and sauces.
GOOD TO KNOW low fat • low cal
PER SERVING 334 kcals • fat 6g • saturates 2g • carbs 36g • sugars 8g • fibre 4g • protein 33g • salt 1.9g