Slow cooker turkey pho served in two bowls

Slow cooker turkey pho

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Prep: 20 mins Cook: 8 hrs - 10 hrs


Serves 4

Reduce food waste by using your leftover Christmas turkey to make stock – it’s great in our Asian-inspired pho noodle soup, full of fresh flavours

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal334
  • fat6g
  • saturates2g
  • carbs36g
  • sugars8g
  • fibre4g
  • protein33g
  • salt1.9g


    For the stock

    • 50g ginger, thickly sliced



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 2 onions, halved



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 3 star anise
      Star anise

      Star anise

      star an-eese

      Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

    • 2 cinnamon sticks



      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • ½ tbsp coriander seeds
    • 2 cloves



      A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

    • 1 turkey or chicken carcass, all meat removed



      While it's the traditional Christmas bird, turkey is good to eat all year round, though…

    • 2-3 tbsp fish sauce
      Fish sauce

      Fish sauce

      A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

    • 2 tbsp sugar



      Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

    For the pho

    • 200g flat rice noodles
    • 400g cooked and sliced turkey or chicken



      While it's the traditional Christmas bird, turkey is good to eat all year round, though…

    • 100g beansprouts, blanched, or shredded carrots, mooli or sprouts


      been sp-rowts

      The two most common beansprouts are the green-capped mung bean

    • handful of Thai basil, mint and coriander leaves
    • 2 red chillies, finely sliced
    • 1 lime, cut into wedges



      The same shape, but smaller than…

    • hoisin sauce and sriracha sauce, to serve


    1. Fry the ginger and onion in a dry frying pan over a high heat until deeply coloured. Transfer to the slow cooker and heat to low. Fry the whole spices for a few mins until fragrant, then tip into the slow cooker. If pressed for time, simply put in the slow cooker without frying.

    2. Add the carcass, then pour 3-4 litres boiling water into the cooker so the bones are covered, ensuring you don’t overfill it. Cover and cook for 8-10 hrs, depending on how long you can leave it.

    3. Strain the stock, discarding the bones and spices. Season with the fish sauce and sugar. To freeze for later, leave to cool completely and freeze in an airtight container for up to three months. Keep warm in the slow cooker if serving immediately.

    4. Cook the noodles following pack instructions, drain and divide between bowls. Top with the turkey and beansprouts or veg, then transfer the stock to a jug and pour over enough to fill the bowls (you will have extra, which you can freeze as above). Scatter over the herbs and chilli, then serve with the lime wedges and sauces.

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