I have been a fan of Amanda Hesser's food writings ever since a friend who knows my foodography longings gifted me Cooking for Mr. Latté in 2003. I was pretty excited when I found Food52, a cookbook based on a really great food blogging community she heads with her friend Merrill. I love their philosophy:
- If you cook, your family will eat dinner together.
- If you cook, you will naturally have a more sustainable household.
- If you cook, you'll set a lifelong example for your children.
- If you cook, you'll understand what goes into food and will eat more healthily.
- If you cook, you'll make your home an important place in your life.
- If you cook, you'll make others happy.
- If you cook, people will remember you.
In perusing the pages, the Turkey Pho looked too irresistible. The kale is running like a river in my house right now (due in part to my mom's spring garden bounty) and my 6-year-old has never met a noodle dish she didn't love. Traditional Vietnamese Pho does not have kale {or turkey} in it, but the greens are a nice addition in the spring. I love the earthy broth with the spices, ginger, and fish sauce.
Toast the spices:
2 tablespoons coriander seeds
4 whole cloves
4 whole star anise
1 cinnamon stick
1 quart homemade turkey stock --boiling your leftover turkey bones is a great way to make a stock for Pho
1 bunch green onions (green top parts only) chopped
1 3-inch chunk of ginger, sliced and smashed with side of knife
2 teaspoons brown sugar
1 tablespoon fish sauce, more to taste
1-2 cup kale, chopped into bite-sized pieces
1/2 pound leftover turkey breast, shredded
1 bunch (approx. 2 oz.) cellophane/bean thread noodles (or enough flat dried rice noodles to serve 2)
1-2 tablespoon cilantro, for garnish
1-2 tablespoon chopped green onions (white parts only), minced- for garnish (optional)
1/2 lime, wedged
Sriracha chili sauce to taste
- In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil.
- Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
- Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the kale and cook for 1-2 more minutes. Remove from heat.
- Add the shredded turkey and the cellophane noodles. Allow to sit for a few minutes while the noodles soften.
- Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl.
- Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.
