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TURKEY PHO DIP SANDWICH
Pho Broth:
1 turkey carcass
1 bunch scallions, coarsely chopped
1 2-inch piece ginger, peeled, sliced
3 star anise pods
1 2-inch cinnamon stick
1/4 cup fish sauce
3 tablespoons sugar
2 tablespoons coriander seeds
2 tablespoons fennel seeds
Assembly:
1/2 cup mayonnaise
3 tablespoons hot chili paste
Leftover turkey
4 ciabatta or other sturdy sandwich rolls, toasted
2 tablespoons hoisin sauce
Tender herb leaves (such as cilantro, Thai basil, and/or sweet basil), sliced scallions, mung bean sprouts, lime wedges, and sliced jalapeños
Pho Broth:
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.
Strain broth through a fine-mesh sieve into a large saucepan; taste and adjust seasoning with salt if needed.
Assembly:
Whisk mayonnaise and chili paste in a small bowl to combine. (If you like it extra-spicy, add more chili paste.)
Heat leftover turkey in 1 cup pho broth in a medium skillet until warmed through.
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.
Epicurious