With the addition of fragrant spices and rice noodles leftover turkey noodle soup gets a Vietnamese makeover
Prep Time
2 hrs 30 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Toast the cardamom pod
cloves
star anise
fennel
and coriander in a small skillet over medium-low heat until fragrant
5 to 7 minutes. Place the spices onto the center of a 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 1/2 onion in the same skillet until lightly charred
about 3 minutes on each side.
Place the turkey carcass
water
sachet
ginger
and onion in a large pot over medium-high eat. Bring to a boil
then reduce to a simmer. Simmer for 2 hours.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
stir in the rice noodles
and return to a boil. Cook the noodles uncovered
stirring occasionally
until the noodles have cooked through
but is still firm to the bite
4 to 5 minutes. Drain well in a colander set in the sink.
Remove the carcass
sachet
ginger
and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones
if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil
cilantro
and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.
