Instant Pot Turkey Pho
Save those turkey bones after Thanksgiving. You're 30 minutes away from a steaming bowl of Instant Pot turkey pho that'll warm you straight through. This Vietnamese pho recipe turns leftover turkey into something way better than another sandwich. I crave pho noodles year-round, but especially when the temperature drops. On long trips, by day three I'm hunting down the closest five-star Vietnamese restaurant. Feeling under the weather? A hot bowl of turkey pho noodle soup fixes everything.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 turkey legs or thighs (approximately 3 to 4 lbs)
- 2 L chicken stock or poultry stock
- 1 large white onion, peeled and quartered
- 3 star anise
- 1 cinnamon stick (approximately 3g)
- ½ teaspoon whole cloves
- ¼ teaspoon coriander seeds
- ¼ teaspoon fennel seeds
- 2 whole cardamom
- 1 large thumb of ginger approx. 2 inches, unpeeled and sliced
- 15g rock sugar
- 2 tablespoon fish sauce
- 160g pho noodles
- 2 quarts of water
- ½ White Onion, thinly sliced
- ½ bunch Fresh Cilantro, rough chop
- 1 Jalapeno, sliced
- Green onions, thinly sliced
- 250g Thai Basil
- 1 lime, wedged
- 2 tbsp Hoisin sauce
- 1 tbsp Sriracha sauce
- Fresh Mint Leaves
- 100g bean sprouts, cooked or raw as desired
Instructions
- 1
Toast your aromatics in your Instant Pot (sauté mode) or fry pan without oil over medium heat for 1 to 2 minutes. Add ginger, green onions, and white onions and stir for 30 seconds. Let char slightly. You will be able to smell the aroma released from the spices.
- 2
Once toasted, place the spices into nut milk bags so you can just pull them out once the turkey stock is done!
- 3
Place all your ingredients in the Instant Pot: toasted aromatics, turkey legs and thighs, turkey bones, store-bought chicken broth and two quarts of water. Set to high pressure for 15 minutes.
- 4
Quick-release the pressure and carefully pull the turkey out with a pair of tongs. Roughly remove the meat from the bones. If there's some stuck to the bones, that is ok. In fact, you would want some meat left on the bones for additional flavour to the turkey broth.
- 5
Put the bones back into the Instant Pot. Add a pinch of salt to taste.
- 6
Set the pressure to high again for another 15 minutes, and let it naturally release.
- 7
While the pressure is naturally releasing, you can cook your pho noodles.
- 8
Soak the rice noodles in hot water until opaque. Drain, rinse and set aside.
- 9
Strain the broth when it is done through a fine-mesh strainer or sieve over a large pot. If you want a super clear broth, line the strainer with muslin. Discard the solids.
- 10
If you find your broth cooled, reheat the broth on your stovetop on high heat for 30-60 seconds.
- 11
Season with fish sauce. A lot of people also like to add a bit of soy sauce. Serve and assemble your bowl of turkey pho noodle soup.
- 12
Arrange the turkey meat on top of the rice noodles.
- 13
Garnish with finely chopped green scallions, fresh cilantro, basil, and a squeeze of fresh lime juice to taste.
- 14
Enjoy with more fresh herbs as desired!