A: | 2 onions, peeled and halved |
4" ginger, not peeled | |
B: | 12C chicken stock |
2T worchestershire sauce | |
2T nutritional yeast | |
2T brown sugar | |
1 star anise | |
C: | 4C turkey, shredded |
Salt and pepper | |
D: | 1# rice noodles, prepared and drained |
E: | 3C bean sprouts |
2T basil leaves, torn | |
2 jalapenos, sliced and seeded | |
2 limes, quartered | |
1C cilantro, chopped | |
1/2C scallions, thinly sliced | |
1. | Roast (A) over gas burner or on grill, turning, about 5 minutes until charred. |
2. | Combine (A) and (B) in large dutch oven. Bring to boil and simmer 45 minutes. |
3. | Remove solids from pot, slice and reserve. Add (C), adjust taste and simmer 10 minutes. |
4. | Arrange bowls with (D), cover with turkey broth, top with (E). |
Servings: 8
$Id: turkey_pho,v 1.1 2018/02/25 18:23:53 deaven Exp $
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