Turkey Phớ

Makes 4 servings

X minutes

X minutes


  • 1 Yellow Onion (Jumbo Size!)
  • 6 cups Chicken or Turkey Broth
  • 4 cups Water
  • 1.5 Tbsp. Phớ Spice by India Tree
  • 6 pieces Candied Thai Ginger by India Tree
  • 10 Sprigs Cilantro
  • ¼ cup Fish Sauce
  • 1 tsp. Brazilian Sea Salt by India Tree
  • 2 cups Turkey or Chicken, Cooked & Shredded
  • 12 oz. dried Rice Noodles, soaked in warm water for 15 minutes & drained
  • 4 Scallions, thinly sliced
  • 2 cups Bean Sprouts
  • 1 cup Asian Basil leaves (or Sweet Basil)
  • Lemon Wedges
  • Jalapeño Slices
  • Hoisin or Sriracha sauce


» Heavy skillet
» Large saucepan
» Large pot for cooking noodles
» Fine sieve
» Metal tongs
» Metal strainer


1. Place the onion directly over a gas flame until scorched on all sides (alternately, heat a heavy skillet over high heat, cut the onion in half and scorch the onion in the skillet on all sides.

2. Transfer the onion to a large saucepan and add the broth, water, phớ spices, ginger, cilantro stems, fish sauce and salt and bring to a simmer. Simmer until broth is flavorful, about 20-30 minutes. Strain through a fine sieve and return to the pot to remain heated until ready to serve.

3. Bring a second pot of water to a boil. Drop the noodles into the boiling water and drain immediately; divide the noodles between 4 bowls.

4. Add turkey to the noodles. Fill the bowls with hot broth, top with scallions, more cilantro stems, bean sprouts, basil, and Jalapeño slices.

5. Serve with a lime wedge and Hoisin or Sriracha sauce.

Substitutes: Turkey for Chicken, deli-sliced Roast Beef, or Tofu. Turkey Broth for Vegetable or Chicken Broth.

Recipe Sourced from India Tree Spices

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