Serves 2

Here’s a little something different to try with your leftovers this Christmas.  Utilising your leftover meat and stock, you can create a light but filling Vietnamese soup.   

Ingredients for the broth:

1 L turkey stock

25g sugar (I used coconut sugar)

10 star anise

1 black cardamom 

2 large pieces of cinnamon or cassia bark

1 tsp fennel seeds

1 tsp coriander seeds

1 tsp black peppercorns 

4 cloves

1 tsp salt

2 tbsp fish sauce

For the bowls:

100g pho noodles (I used flat rice noodles) cooked (by soaking in boiled water for a few minutes)

2 handfuls of beansprouts

1 pak choi, shredded into 1/2 cm pieces

1 red chilli, finely sliced

2 spring onions, finely sliced

2 small handfuls of cooked turkey meat, shredded/roughly chopped (I used the dark meat)

Coriander and basil, roughly chopped

1/2 lime

Step 1: Place all the ingredients for the broth (except the fish sauce) in a lidded sauce pan and simmer for 1 1/2 hours. (You can either put all the aromats in a muslin or be prepared to sieve these out at the end).

Step 2: Add the fish sauce and check seasoning. Add ground pepper and sugar as required.

Step 3: In each serving bowl place the cooked noodles followed by the spring onion, chilli, bean sprouts, pak choi, turkey and herbs.

Step 4: When ready to serve either remove the muslin, or sieve out the aromats before ladling the broth over everything in the bowls. Serve with a wedge of lime.