Turkey Pho Dip

Ingredients for Turkey Pho Dip

• 1 turkey carcass

• 1 bunch spring onions, coarsely chopped

• 1 2-inch piece ginger, peeled, sliced

• 3 star anise pods

• 1 2-inch cinnamon stick

• 60ml fish sauce

• 3 tablespoons sugar

• 2 tablespoons coriander seeds

• 2 tablespoons fennel seeds

• Kosher salt (optional)

• 80g mayonnaise

• 3 tablespoons hot chilli paste (such as sambal oelek)

• Leftover turkey

• 4 ciabatta or other sturdy sandwich rolls, toasted

• 2 tablespoons hoisin sauce

• Tender herb leaves (such as coriander, Thai basil, and/or sweet basil), sliced spring onions, mung bean sprouts, lime wedges, and sliced jalapeños (for serving)

Bring turkey carcass, spring onions, ginger, star anise, cinnamon, fish sauce, sugar, coriander seeds, fennel seeds, and 4 qt. water to a boil in a large pot. Reduce heat, skim surface, and simmer until liquid is reduced by nearly half, 2–2 1/2 hours.

Strain broth through a fine-mesh sieve into a large saucepan; taste and adjust seasoning with salt if needed.

Whisk mayonnaise and chilli paste in a small bowl to combine. (If you like it extra-spicy, add more chilli paste.)

Heat leftover turkey in 240ml pho broth in a medium skillet until warmed through.

Assemble sandwiches with rolls, spicy mayonnaise, hoisin sauce, herbs, spring onions, and bean sprouts. Serve with lime wedges and jalapeños alongside, as well as a small bowl of warm broth for dipping.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.