Turkey Pho Dip
A creative fusion sandwich that transforms leftover turkey into a Vietnamese-inspired feast. This recipe combines the rich flavors of traditional pho broth with a spicy mayo spread, served as a French dip-style sandwich with aromatic herbs and fresh garnishes.
Ingredients
- •1 whole turkey carcass
- •1 bunch scallions
- •1 piece ginger
- •3 pods star anise
- •1 stick cinnamon stick
- •¼ cup fish sauce
- •3 tablespoons sugar
- •2 tablespoons coriander seeds
- •2 tablespoons fennel seeds
- •1 to taste Kosher salt
- •½ cup mayonnaise
- •3 tablespoons hot chili paste
- •2 cups Leftover turkey
- •4 rolls ciabatta rolls
- •2 tablespoons hoisin sauce
- •1 cup cilantro
- •½ cup Thai basil
- •½ cup sweet basil
- •¼ cup sliced scallions
- •1 cup mung bean sprouts
- •2 whole lime wedges
- •2 whole jalapeños
Cooking Instructions
- 1.
Bring turkey carcass, scallions, 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.
150 min
- 2.
Strain broth through a fine-mesh sieve into a large saucepan; taste and adjust seasoning with salt if needed.
10 min
- 3.
Whisk mayonnaise and chili paste in a small bowl to combine. (If you like it extra-spicy, add more chili paste.)
5 min
- 4.
Heat leftover turkey in 1 cup pho broth in a medium skillet until warmed through.
10 min
- 5.
Assemble sandwiches with rolls, spicy mayonnaise, hoisin sauce, herbs, scallions, and bean sprouts. Serve with lime wedges and jalapeños alongside, as well as a small bowl of warm broth for dipping.
15 min
