Turkey Pho Recipe

Turkey Pho [Phở Gà Tây]

Turkey Pho [Phở Gà Tây]

Yield: 6
Author: Chef Tu David Phu
Prep time: 30 MinCook time: 3 HourTotal time: 3 H & 30 M
For me, the greatest part about the Thanksgiving holiday, aside from reconnecting with family and friends, is the week-long eating marathon that follows Thanksgiving dinner. Like most family dinners on this holiday, menus are overzealous. As a default, my family members and I would continue to eat the leftovers into the Thanksgiving weekend. Thus resulting in amazing dishes that result from creative ways to repurpose leftovers, specifically the turkey. Given that my family is Vietnamese, we made Pho with our leftover turkey. And honestly, I enjoy the Turkey Pho much more than Roasted Turkey. Isn’t that ironic? But regardless, Turkey and Pho is truly a ‘match made in heaven.’
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Ingredients

Turkey Pho Broth
Pho Noodles
Garnishes

Instructions

Roast Aromatics for Pho Broth
  1. Set oven on broil (low) preheat for 5 minutes
  2. Slice ginger into 1” chunks, do not peel
  3. Slice onion into 1 “ chunks do not peel
  4. Break apart garlic cloves, do not peel
  5. Place all aromatics in the oven to broil for 5-7 minutes. Then rotate the alliums for even charring. Broil for another 5-7 minutes
  6. Roast the aromatics until they are charred on all sides.
  7. Do not remove the char. The char is what will flavor the broth. And gives the broth a brownish hue.
Toast the Spices
  1. Add 1 tbsp. of Chinese Five Spice to a small pot.
  2. Set the pot on low heat.
  3. Toast the ground spices for 2-3 minutes, aggressively shaking the pot to prevent the spices from burning.
  4. Set aside to put in broth later.
Make the Broth
  1. In a large pot, fill the pot with 4 quarts of filtered water.
  2. Add the roasted aromatics and toasted spices.
  3. Add the leftover turkey bones for the roasted turkey.
  4. Bring the pot to a simmer and continue cooking for 3 hours - simultaneously use a skimmer to remove any scum that rises to the surface.
  5. Drain the broth through a fine-mesh strainer
  6. Return broth to the pot. Season broth with 1 tbsp of Kosher salt, 3 tbsp fish sauce, and 2 tbsp organic sugar. Taste, and adjust the seasoning by adding more fish sauce, if needed.
  7. Bring the broth back to a simmer. Then, turn the heat to low, to keep the soup hot.
  8. While the broth is cooking, it's a good time to prepare the noodles, and also the herbs for the table so you have everything ready.

Recommended Products

Son Fish Sauce

Hestan Cue Smart Probe Set

Chinese Five Spice

https://cheftu.com/recipelibrary/turkeypho
TDP Enterprises, LLC
Thanksgiving, Turkey, Pho, holiday, christmas, leftovers
dinner
Vietnamese
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Hi there!

I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.

From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.

These experiences, flavors, and relationships are simple, soulful, and deeply personal. My hope is that they inspire you to cook with heart, explore with curiosity, and celebrate the vibrant intersections of culture and cuisine.

Explore My Work

Curious about what I’ve been up to? Dive into the stories, flavors, and passions that shape my journey:

  • GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.

  • Bloodline – An Emmy-nominated PBS documentary sharing the rich cultural history and personal journey behind my food.

  • The Memory of Taste – My cookbook, co-authored with Soleil Ho, celebrates Vietnamese heritage and food's power to tell stories.

  • Food Journeys – From TEDx talks to culinary panels, I share stories that explore culture, community, and the connections we create through cuisine.