Torafuku in Vancouver’s Chinatown is now open for lunch service and I’m very excited. I’ve been a fan of this “Lucky Tiger” since it started as an Asian Fusion food truck “Le Tigre”. I’ve been here for events and during Dine Out Vancouver – not…
AFURI RAMEN from Japan is now open in Vancouver (well, Richmond to be exact!) Afuri Ramen + Dumplings is located at 140-7971 Alderbridge Way next to Chunyang Bubble Tea. The Afuri brand was established in 2001 with locations across Japan, Portland, and soon to be…
It’s the coziest time of year and you’re just 30 mins away from a bowl of healthy, aromatic, authentic turkey pho noodles!
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I’m always in the mood for a hot bowl of noodle soup! Especially in the fall and winter seasons. Of course! Pho noodles seem to be one of the most satisfying! If I am away on a long trip, by the third day, my pho craving strikes! I am Google Mapping where the closest (5 star) pho restaurant is. Or if I am feeling under the weather, I’m headed to straight my neighbourhood noodle house!
With pho, it’s really all about the broth. The noodles and tender meat definitely have their appeal but the real deal comes from the broth that is made by simmering bones and aromatics for hours and hours.
But since it’s the holiday season, we are taking a few shortcuts with this recipe to save some time, but still, make a very delicious bowl of pho! Or, if you simply just want to enjoy a bowl of turkey pho fast, this Instant Pot Turkey Pho recipe is the answer.
Although we want to enjoy a bowl of noodle soup fast, we must take the time to prepare the aromatics and garnishes. This will make or break your bowl of noodle soup.
Carefully measure your aromatics. You can prepackage your spices in resealable zippy bags for convenience too! Make a few and keep them in your spice cabinet!
Toast your aromatics in your Instant Pot (sauté mode) or fry pan without oil over medium heat for 1 to 2 minutes. Add ginger, green onions, white onions and stir for 30 seconds, let char slightly. You will be able to smell the aroma released from the spices.
Once toasted, place the spices into nut milk bags so you can just pull it out once the soup is done!
When it comes to choosing which cut of turkey, I like to use turkey legs and thighs. You want a good amount of poultry fat. It is an essential part of any noodle soup! The fat adds complexity, flavour, and silkiness to the mouthfeel! So leave the skin on with your bone-in turkey thighs.
Pro Tip: blanch your turkey thighs and legs in a boiling pot of water to remove the impurities and blood.
Place all your ingredients in the Instant Pot: toasted aromatics, turkey legs and thighs, poultry broth and set the pressure to high for 15 minutes.
Quick-release the pressure and carefully pull the turkey out with a pair of tongs. Roughly remove the meat from the bones. If there’s some stuck to the bones that is ok. In fact, you would want some meat left on the bones for additional flavour. Put the bones back into the Instant Pot and set the pressure to high again for another 15 minutes!
When it’s finally done, let it the pressure naturally release.
While the pressure is naturally releasing, you can cook your pho noodles. Soak the rice noodles in hot water until opaque. Drain, rinse and set aside.
Strain the broth when it is done through a fine-mesh strainer/sieve over a large pot. If you want a super clear broth, line the strainer with muslin. Discard the solids. If you find your broth cooled, reheat the broth on your stovetop on high heat for 30-60 seconds.
Season with fish sauce and assemble your bowl turkey pho noodle soup. Arrange the turkey on top of the noodles, garnish with finely chopped green onions, cilantro, basil, and a squeeze of lime to taste.
Enjoy with any extras as desired!
Garnishes To Enjoy Your Pho Noodles With
Serve with a plate of the following garnishes and have small dipping plates of sauces for each person. It’s fun to assemble your own bowl!
- finely chopped green onions
- lime, wedged
- jalapeno, sliced
- Thai basil
- white onion, sliced
- hoisin sauce
- fish sauce
- chilli oil
- bean sprouts, cooked or raw
For more information and recipe ideas, visit THINK TURKEYTM to learn more
Have you tried cooking with turkey before? Let me know in the comments below or tag me on Instagram @instanomss if you’ve made this recipe. I’d love to see your creations~Print
IT’S THE COZIEST TIME OF YEAR AND YOU’RE JUST 30 MINS AWAY FROM A BOWL OF HEALTHY, AROMATIC, AUTHENTIC TURKEY PHO NOODLES!
- 2 turkey legs or thighs (approximately 3 to 4 lbs)
- 2 liters poultry stock
- 1 large onion, peeled and quartered
- 3 star anise
- 1 cinnamon stick (approximately 3g)
- 1/2 teaspoon whole cloves
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon fennel seeds
- 2 whole cardamom
- 1 large thumb of ginger approx. 2 inches, unpeeled and sliced
- 15g rock sugar
- 2 tablespoon fish sauce
- 160g pho noodles
Garnishes and Pho Herbs Platter on the side
- 1/2 small white onione, thinly sliced
- 1/2 bunch Cilantro, rough chop
- 1 Jalapeno, sliced
- Green onions, thinly sliced
- 250g Thai Basil
- 1 lime, wedged
- Hoisin sauce
- Sriracha sauce
- Mint Leaves (optional)
- 100g bean sprouts, cooked or raw as desired
- Toast your aromatics in your Instant Pot (saute mode) or fry pan without oil over medium heat for 1 to 2 minutes. Add ginger, green onions, white onions and stir for 30 seconds, let char slightly. You will be able to smell the aroma this spices release.
- Put all the toasted spices into nut milk bags (because that means you can just pull it out once the soup is done!)
- Blanch your turkey thighs and legs in a boiling pot of water to remove the impurities and blood.
- Place all your ingredients in the Instant Pot: toasted aromatics, turkey legs and thighs, poultry broth and set the pressure to high for 15 minutes.
- Quick-release the pressure and carefully pull the turkey out with a pair of tongs.
- Roughly remove the meat from the bones. If there’s some stuck to the bones that ok. In fact, you would want some meat left on the bones for flavour.
- Put the bones back into the Instant Pot and set the pressure to high again for another 15 minutes!
- When it’s finally done, let it the pressure naturally release.
- While the pressure is naturally releasing, you can cook your pho noodles.
- Soak the rice noodles in hot water until opaque. Drain, rinse and set aside.
- Strain the broth when it is done through a fine-mesh strainer/sieve over a large pot. If you want a super clear broth, line the strainer with muslin. Discard the solids. If you find your broth cooled, reheat the broth on the stovetop on high heat for 30-60 seconds.
- Season with fish sauce and assemble your bowl turkey pho noodle soup. Arrange the turkey on top of the noodles, garnish with finely chopped green onions, cilantro, basil, and a squeeze of lime to taste.
- Enjoy with any extras as desired!
When it comes to choosing which cut of turkey, I like to use turkey legs and thighs because you want a good amount of poultry fat. Fat is an essential part of any noodle soup! The fat, adds complexity, flavour, and silkiness to the mouthfeel! So leave the skin on, bone-in turkey thighs.
Keywords: main dish, noodles, pho, turkey pho recipe, poultry, instant pot recipes, turkey legs, turkey thighs, healthy pho recipe
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This famous Szechuan style Dan dan noodles just got a makeover! Guilty pleasure without the guilt and the pork! There are many variations to this popular Chinese noodles. In Sichuan, it is spicy, numbing and slightly crispy. Other southern regions, characterize this satisfying noodles topped…
I can never get enough of pan fried soya noodles! It is a classic Cantonese comfort dish. Pan Fried Soya Noodles 豉油皇炒麵 pairs so well with congee for breakfast or over dim sum! Those thin, crispy pan fried noodles are so irresistible and the soya…
Turn zucchini, butternut squash, or carrots into fresh raw pasta using a spiral slicer,
peeler, or grater and enjoy the benefits of packing lots of veggies into one meal. This recipe comes from Voula Halliday’s Eat At Home cookbook.
Meatless Zucchini Bolognese
- 1 cup sundried tomatoes in oil, drained
- 3 large tomatoes
- 1 red bell pepper
- 2 cloves garlic, finely chopped
- 2 Tbsp tamari, soy sauce, or light soy sauce
- 2 Tbsp extra virgin olive oil
- 1 tsp chili powder
- 1/2 tsp salt
- 6 large zucchinis
- ***Optional Garnish
- 1 cup walnut pieces
- 1 tsp ground cumin
- 1 Tbsp extra virgin olive oil
- 1 tsp tamari or light soy sauce
- Step 1 Place sundried tomatoes in the bowl of a food processor fitted with the steel blade and pulse into a paste, scraping down the sides of bowl as needed.
- Step 2 Cut the fresh tomatoes and pepper in half, remove seeds, then coarsely chop and place in the food processor. Add garlic, tamari, oil, chili powder, and salt and pulse until it reaches a chunky sauce texture. The sauce can be stored in an airtight container in the refrigerator for 1 week.
- Step 3 Cut zucchinis into “noodles” using a spiralizer or a julienne peeler.
- Step 4 Heat oven to 170°F (75°C). Line a 13×9-inch baking sheet with a clean tea towel. Spread zucchini noodles over the prepared baking sheet and bake for 10 minutes. This will improve the texture of the zucchini by reducing moisture.
- Step 5 Prepare the garnish: Place walnut pieces and cumin in the clean bowl of a food processor fitted with the steel blade. Pulse until crumbly. Add oil and tamari and pulse to combine.
- Step 6 To serve, arrange zucchini noodles on individual plates. Top with some of the sauce and garnish, if you wish.
Other recipes from Eat At Home that I’ve bookmarked include:
- Citrus Burst Energy Bars
- Super Seedy Fattoush Salad
- Finger Licking Ribs in a Flash
- Meatless Zucchini Bolognese
Excerpted from Eat At Home © 2017 Voula Halliday. Published byCast Iron Press®. Reproduced by arrangement with the Publisher. All rights reserved.
Where to Purchase?
Eat From Home by Voula Halliday
Paperback: 312 pages
Publisher: Cast Iron Press; 1st edition (2017)
Parcel Dimensions: 20.6 x 15.8 x 3 cm
The following ISBNs are associated with this title:
- ISBN-10: 0987839306
more: CHINESE BRAISED BEEF BRISKET & TENDON RECIPE | 柱侯蘿蔔炆牛筋腩 | Stir Fry Okra with Black Fungus 秋葵炒雲耳 | Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯| Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋 | Best Seafood Clam Chowder Recipe
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Prima Taste brand has been ranked best Singapore Laksa Instant Noodles top ten instant noodles two years running. This delicious laksa la mien can be found at T&T and most Asian supermarkets. Each package is approximated 2.60 to 2.99. It instant laksa noodles…
November 14, 2013
Vancouver Coastal Health
Health Protection Program
1200 – 601 W Broadway.
Vancouver, BC. V5Z 4C2
To Whom It May Concern,
I just want to bring health inspectors to attention to this establishment where I visited in mid-October. I was at Beefy Beef Noodle House with 2 friends of mine because we found out Hawkers Delight wasn’t opened on Sunday, and I wasn’t quite happy about that. So I had to settle down the street.
We arrived with no expectation. We just wanted to fill our void and get out. We didn’t want any trouble, we didn’t expect above and beyond service, or extra anything. Only we got what we didn’t wanted…
We were sitting there and suddenly a fly creeps up on the table, and that’s not a big deal. Suddenly our food arrives.
First to arrive, eggplant with rice. According to our friend, this is bland with way too much sauce. My friend, what did you expect? They are going to make sure the egg plants are cooked, the cornstarch is added for extra sauce to cover anything unpleasant and sent you to your way. Next…
Beef Tenderloin Noodle. To be fair, tenderloin is el-dente, so were the noodles. No surprises, but it doesn’t have a wow factor.
Before we finish of with the last dish, another inspect crawled up to the table to join us. I sincerely apologize for not taking a photo to show you, I was too busy trying to flick it away.
Not to get too carried away with the cleanliness of the restaurant, the last thing we ordered was beef brisket noodles. Same broth, same garnishes, nothing really worth talking about.
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Taipei Railway Station 台北火車站 and Taipei Main Station 台北車站 is one of the main hubs to exchange from Metro to Rail. On our way to Jiu Fen 九份是台灣新北市瑞芳區的一個地區, we had about an hour wait before boarding the train. The Taipei Main Station has a main food court area…
Congee Noodle House Vancouver 粥麵館 on Main x Broadway is your one stop noodle, rice, and congee house. They are opened late at night and a crowd favorite for many during lunch time. The location is convenient needless to say. The service is prompt but they…
Ay-Chung Flour Rice Noodles 阿宗麵線 serves a highly addictive bowl of rice noodles. It could be one of the best noodles in Ximending. The store only offers one thing. It doesn’t need to cloud your judgment with other items because it does it so well. Opened since 1975, the store has seen a few face lifts (I can imagine it operating from a food cart original). The soup base remains outstandingly delicious – made from pig’s intestines, bamboo shoots, bonito flakes and some trade secret ingredients.
Opened late during the day, Ay-Chung Flour Rice Noodles is in no hurry to rush their broth. Each bowl of noodles costs 45 NT /small and 60 NT/large and is garnished with vivid colors of cilantro. The sauce station behind offers chili oil, minced garlic, and vinegar.
Now the only thing between you and your bowl of sinfully delicious bowl of hot noodles is you and your plastic spoon… and maybe a few eager customers trying to fight for your stool. There are no tables, no service. Only a few stools on the side. Everyone just stands around and slurps the goodness down.
Next stop,Yu’s Almond Tofu to collect some silky gelatin before our flight home.
Ay-Chung Flour Rice Noodles
No.8-1, Emei St., Wanhua District, Taipei City
Ximen MRT: Exit 6
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So as we mentioned last time, Shanghai Morning Restaurant 小南國上海小吃 is now the new Chen’s Shanghai Kitchen 白玉蘭餐館 and we were ecstatic to have a new favorite place to satisfy our XLB cravings. Oh those juicy soup dumplings. Shanghai Morning isn’t just a one song…
Bao Chau Vietnamese Vancouver 寶珠 is located on 2717 East Hastings Street near the infamous Pulled Pork Pancake at Red Wagon, PNE and Playland. This Vietnamese Pho restaurant has been around since I was a little kid and still continues to serve up simple Vietnamese dishes…