Recently I decided to try my hand at making some Vietnamese Pho, which is a popular soup. The noodles in the soup are made from rice, so this is a great gluten free option!
We had left overs we’d frozen from Thanksgiving, and so this was a great way to incorporate some turkey into another meal, without it feeling too heavy. It also didn’t seem like “leftovers” since it was a totally different flavor than most of our Thanksgiving fare. Many of you probably have some leftover turkey that you are trying to figure out how to use in some daily meals that won’t overpower everything else. Hopefully this recipe will give you a good idea about what to do next, plus, if you’ve still go part of a frozen turkey in your freezer, then you may want to check out websites like Prepared Cooks or ask a turkey expert on how best to defrost it in time for some delicious meals the whole family can enjoy.
I started with Bells and Flower brand Banh Pho noodles, which I picked up at our Fresh and Easy market, in the Asian foods area. I think these were .79 cents. What a deal for gluten free!
Here are the ingredients on the noodles, just rice flour and water.
I had to do a little searching on how to prepare the noodles. To get the noodles ready, I placed them in a large pot of hot to warm water for 5-10 minutes. This gets them soft, but you don’t want to over soak as it will turn the noodles mushy. I used about half of the noodles for a serving for two.
Sean started chopping the onions, about a cup of them as we let the noodles soften up:
We also chopped up some celery, about a half cup:
Around the same time, I started a second pot up with chicken broth, using the whole container. I put it on high, as it needed to get to a boil.
I put in the onions and celery, too, along with about 2 cups of shredded pieces of white turkey meat.
After the pot of broth, onions, celery, and turkey came to a boil, I scooped half of the noodles each into a bowl, for our two servings. Then with a ladle I poured some soup, onions, celery, and turkey pieces over the noodles.
1/2 package of Vietnamese Pho noodles, check to make sure they are rice noodles if you need it to be gluten free
1 full container of Chicken broth
1 cup onions, finely chopped
1/2 cup celery, finely chopped
2 cups shredded turkey
dash of herbs de provence
Place the Pho noodles in a large pot of warm water, set on low. Let soak for 5-10 minutes, until they are “al dente” or slightly firm, but bendable. Do not over soak. You may need to remove the noodles before the broth is finished.
While the noodles are cooking, place the container of chicken broth in a separate pot, with the onions, celery, and turkey. Add flavoring as you like. I used Herbs de Provence. Allow to boil for a few minutes, until the onions are cooked.
Straing the Pho noodles, and rinse with cold water. Separate the noodles into bowls.
Ladle in the broth, onions, celery, and turkey over the noodles in your bowl.