Smoked Turkey Pho

pho garnishes

This is made entirely from leftover items from Thanksgiving and some standard pantry items (at least mine). While I used mushrooms and celery leaves because that’s what I had, you should use whatever you have or just go traditional and pick up mung bean sprouts, jalapeno, and thai basil. And your turkey may not have been smoked like mine was, but that roast or fried turkey carcass will do just fine, though will lack the smokiness, obviously. Just be sure to pick parts of the carcass that have some meat still on it, like the wings, neck, and backside. You’ll be eating that in the soup when it’s assembled.

I borrowed the spicing heavily from here. I mostly followed it for a beef version a few months ago, and that came out great, too.

Oh, and I used a pressure cooker which is superior for stock making. If you don’t have one, I’m sure you could just simmer the broth for a few hours to mostly the same effect. But you should own a pressure cooker. Besides this, I’ll share the best reason to own one with a future post.

Now, let’s get down to business.

smoked turkey pho

Smoked Turkey Pho


makes 12 cups of broth, about 4 servings, depending on the size of your pot

  • 2 onions
  • 4 inch piece of ginger
  • 1/2 smoked turkey carcass
  • 5 whole star anise
  • 6 whole cloves
  • 1 cinnamon stick, 3 inches
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tbsp salt
  • 4 tbsp fish sauce
  • 1 1/2 tbsp raw sugar


  • turkey meat
  • rice noodles
  • sauteed mushrooms, finished with soy sauce and vinegar
  • celery leaves (or whatever you got)
  • hoison
  • sriracha
  1. Slice the onions in half and the ginger, too, lengthwise. Place under broiler till they’re nearly black.
  2. Put the ginger, onions, and rest of the broth ingredients into a pressure cooker. Fill pot with water to its fill line.
  3. Put on lid, bring to full pressure, and lower heat but still maintain pressure for an hour.
  4. After an hour, take off heat and let the pressure cooker lose pressure naturally.
  5. Soak the rice noodles for 10-20 minutes in hot water till soft. Drain.
  6. Once pressure is released on the pot, strain broth.
  7. Pick any meat you can from the spent bones. You should have at least enough for 4 bowls.
  8. Put broth back on the stove and bring to a boil.
  9. Assemble bowls with noodles, picked turkey, and the rest of your garnishes.
  10. Top with the heated broth.