I’ve posted about this recipe before, but this is by request. It’s not traditional beef phô, but it’s a great substitute.
If you don’t have a whole turkey, roasted turkey wings and legs make for a really flavorful broth as well and are generally inexpensive as well. Alternately you can make this same recipe with beef. Cover carrot, a quartered yellow onion, a few cilantro stems, about an inch of ginger cut into slices, roasted turkey meat (or beef soup bone or oxtail) and 2 star anise (available in most Asian markets) with cold water and bring to a boil in a large pot. I like to let the broth boil for at least 2-3 hours, skimming any impurities as it cooks. The noodles need to be softened by soaking in cool water in a large bowl about an hour or more before you’re ready to cook them. Once the broth has become more opaque and taken on some color you can add salt to taste and begin to prepare individual bowls. Each portion of phô is prepared individually. Take a handful of noodles and submerge them in the simmering broth with a strainer. Then fill a bowl of noodles with cooked meat, top with broth and add your condiments. We always include the southeast Asian trifecta (sweet, salty and sour) of hoisin sauce, fish sauce and lime, as well as Sriracha, fresh basil, mint, bean sprouts, fresh hot peppers, thinly sliced onion and tomato. Part of the fun is making each bowl to taste.
*If you’re making this with beef, you’ll need to add thinly sliced raw meat to the strainer after you’ve cooked and removed the noodles to the bowl. Swirl meat slices around for a minute in the boiling broth until rare, remove to bowl and cover meat and noodles with broth to serve. I’ll often use eye of round or London broil, sometimes partially frozen to facilitate slicing it paper thin. You can also just pour the piping hot broth over the sliced meat in your bowl instead of cooking it in the strainer. Again, this is done to individual taste.