This fragrant turkey pho recipe will make you feel like you’re in Vietnam.
“I was once very lucky to film in Vietnam some years ago,” recalls chef and telly presenter Phil Vickery.
“On every street corner in Hanoi they serve Pho from very early in the morning up until lunchtime.
“I had a beef version but the base stock was always the same, packed with fresh basil and lots of chilli. Pho is a very satisfying meal and is very good for you.”
This is a perfect recipe to use up some of that left over turkey from Christmas too!
Turkey pho recipe from Diabetes Meal Planner by Phil Vickery
½ × 10g reduced-salt chicken stock cube
10 spring onions, sliced on the diagonal
1 small fresh red chilli, finely chopped
4 garlic cloves, crushed
1tsp fish sauce
2 small skinless turkey breast slices (approx. 250g), fat trimmed (or you can use pre-cooked turkey of course too)
200g cooked rice vermicelli
6tbsp roughly chopped fresh coriander
4tbsp roughly chopped Thai or any fresh basil
10 fresh mint leaves, roughly chopped
Juice of 2 large limes
Freshly ground black pepper
1. Place one litre of water and the stock cube into a large saucepan and heat until just simmering.
2. Next add the onions, chilli, garlic, fish sauce and some pepper. Simmer for three minutes.
3. Cut the turkey into very thin slices and then add to the stock: it will cook almost straight away (or add your pre-cooked turkey). Stir well.
4. Add the vermicelli noodles and beansprouts and bring back to a simmer, then turn off the heat.
5. Add the herbs to the Pho along with the juice from the lime and serve straight away.
Nutrition Tip: A leaner meat than chicken, turkey is a good source of B vitamins, selenium, zinc and phosphorus.
SATURATED FAT 0.3g
TOTAL SUGARS 2.1g
Diabetes Meal Planner by Phil Vickery with Bea Harling BSc, photography by Kate Whitaker, is published by Kyle Books and supported by Diabetes UK, priced £22.
Photo credit: Kyle Books/Kate Whitaker/PA.