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Not So Traditional Turkey Pho

Sandwiches, casseroles and pot pies are great, but why not step up your Thanksgiving leftovers game this year by adding a Vietnamese accent to your standard turkey soup?  Transform the all-American bird into a treat straight out of South East Asia — a noodle-y, herbaceous, and intensely aromatic broth redolent of coriander, green onion, star anise and ginger.

Turkey Pho
Serves 2

2 tbs coriander seeds
4 whole cloves
4 whole star anise
1 cinnamon stick
1 quart turkey stock
1 bunch green onions, chopped
3 inch chunk of ginger, finely chopped
1 tsp brown sugar
1 tbs fish sauce
1 cup french cut green beans
1 cup leftover turkey breast, shredded
2 oz. cellophane noodles

Optional garnishes:
4 sprigs of cilantro and/or parsley
1/2 cup mung bean sprouts
1 small jalapeno, sliced thinly
2 wedges of lime
1 small handful of Thai basil
sriracha or chile sauce to taste

Place a frying pan over medium heat, and add the coriander seeds, cloves, star anise, and cinnamon stick.  Toast until fragrant, about 4 minutes.  In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil. Reduce the heat to medium-low simmer for 20 minutes. Strain the broth and discard the solids. Add the green beans and cook for 3-4 more minutes. Remove from heat.  Add the shredded turkey and the cellophane noodles. Allow to sit for a few minutes while the noodles soften.  Evenly divide the soup into two bowls, and top with your choice of garnishes.  Serve!



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