Cajun-Influenced Vietnamese Turkey Pho with Pickled Jalapeños
Experience the flavors of Vietnam with a Cajun flair in this aromatic turkey pho accented with spicy pickled jalapeños.
Preparation
Get these tasks done before you start cooking.
Marinating the Broth Ingredients
- 1
Char the onion and ginger
Preheat a dry skillet over medium heat. Char the onion and ginger until slightly blackened.
- 2
Combine ingredients
Place turkey bones, charred onion, ginger, chicken stock, fish sauce, Cajun seasoning, star anise, cinnamon, and coriander seeds in a large pot.
- 3
Simmer the broth
Bring to a simmer and cook for 1 hour.
Preparing the Pickled Jalapeños
- 1
Boil pickling liquid
In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a boil.
- 2
Pickle the jalapeños
Remove from heat and add jalapeño slices. Let sit for 30 minutes.
- 3
Store the pickles
Store in an airtight jar for up to two weeks.
How to Make Cajun-Influenced Vietnamese Turkey Pho with Pickled Jalapeños
Total time: 2 h 20 min · Yields 4 servings
- 1
Strain the broth
Strain the broth into a clean pot, discarding the solids.
- 2
Prepare the noodles
Cook noodles according to package instructions, then toss with sesame oil to prevent sticking.
- 3
Assemble the bowls
Divide noodles and turkey meat into bowls, pour hot broth over the top, and garnish.
Chef's Tips
Further reading
Frequently asked questions
Can I store leftovers in the fridge?
Yes, you can store the broth and turkey separately in airtight containers for up to 3 days.
What if I can't find fresh herbs?
While fresh is best for pho, you can substitute dried herbs in a pinch but use them sparingly.
Can I use chicken instead of turkey?
Absolutely, chicken is a great substitute for turkey in this recipe.
How spicy is the pickled jalapeño?
The pickling process mellows the heat slightly, but it still has a gentle kick.
Can I prepare the broth in advance?
Yes, the broth's flavors deepen when made a day ahead, just strain and store separately.
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