Pho is a Vietnamese noodle soup, thus making it pretty much the perfect tonic to jaded, hungover Christmas palates. It’s fresh and lively and deeply nourishing.
SERVES 6
For the broth
2 onions, halved and peeled
a few fat slices of fresh ginger
5 star anise
2 cinnamon sticks
1 tsp fennel seeds
2 cloves
1 Thai chilli, chopped
turkey or chicken bones, or a chicken stock cube
3 tbsp fish sauce
1 tbsp caster (superfine) or palm sugar
For the soup
300g/10½oz vermicelli rice noodles
300g/10½oz or so leftover turkey, shredded
a big handful of coriander (cilantro) leaves
a big handful of Thai basil, or mint leaves
50g/1¾oz beansprouts
6 lime wedges
4 Thai chillies, chopped
Sriracha hot sauce (optional)
UP TO 3 DAYS AHEAD (MIN. 3 HOURS):
Make the broth: put a large, heavy-bottomed pan over the highest possible heat. Add the onion and the ginger. Burn them. Really burn them. Add the star anise, cinnamon, fennel, cloves, chilli, turkey bones, fish sauce and sugar. Cover with water and bring to a boil. Simmer for 2–3 hours, until reduced by half. Strain and leave to cool, then chill, or continue to the next step.
Cook the noodles according to packet instructions, then cool in a bowl of iced water before draining.
30 MINUTES AHEAD:
Put the broth over a medium heat. When hot, add the turkey to warm through. Taste the broth and add salt if necessary.
Warm some large bowls.
TO SERVE:
Divide the noodles between the bowls. Spoon over the broth. Garnish with the herbs, beansprouts, lime and chillies, and serve.
SCALING UP:
Thai chillies are punchy, so go easy with them. For more broth just add extra water, a stock cube and a little more fish sauce to taste.
This recipe is from Do-Ahead Christmas by James Ramsden.
