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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




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