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!

• cilantro
• finely chopped green onions
• lime, wedged
• jalapeno, sliced
• Thai basil
• white onion, sliced
• hoisin sauce
• sriracha
• fish sauce
• chilli oil
• bean sprouts, cooked or raw

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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~

Instant Pot Turkey Pho Recipe

• Author: Nancy
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 minutes
• Yield: 4 bowls 1x
• Category: main dish, noodles, pho
• Method: pressure cook, instant pot
• Cuisine: Vietnamese

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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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Ingredients

Broth 

• 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

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Instructions

1. 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.
2. Put all the toasted spices into nut milk bags (because that means you can just pull it out once the soup is done!)
3. Blanch your turkey thighs and legs in a boiling pot of water to remove the impurities and blood.
4. 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.
5. Quick-release the pressure and carefully pull the turkey out with a pair of tongs.
6. 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.
7. Put the bones back into the Instant Pot and set the pressure to high again for another 15 minutes!
8. When it’s finally done, let it the pressure naturally release.
9. While the pressure is naturally releasing, you can cook your pho noodles. 
10. Soak the rice noodles in hot water until opaque. Drain, rinse and set aside.
11. 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.
12. 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.
13. Enjoy with any extras as desired!

 

 

 

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Notes

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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More Turkey Recipes: 

SESAME HAND SHREDDED TURKEY RECIPE | 芝麻手撕火雞 | 

TURKEY KATSU SANDO: CRISPY JAPANESE TURKEY SANDWICH RECIPE カツサンド 

 VIETNAMESE SPICY CARAMEL TURKEY WING RECIPE

BACON WRAPPED TURKEY THIGHS

INSTANTPOT TAIWANESE GREEN ONION BEEF ROLLS RECIPE | 牛肉捲餅 | 

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How to make the best frisee salad you’ve ever had. It has the perfect combination of crunch and sweetness.

Why buy pre-washed Frisee Salad when you can make your own with a mix of shredded broccoli, cabbage, Brussel sprouts, baby kale, chicory, and frisee. Frisee has a slightly bitter taste and crisp, curly leaves. It pairs perfectly with a tangy vinaigrette for an easy side dish.

To top, I also used a combination of freeze-dried cranberries and dried cranberries, toasted pumpkin seeds and pomegranate seeds. It adds an extra layer of tart and sweetness to brighten the salad! We like using these ones from Patience Fruit & Co.

Cranberry Frisee Salad Recipe

• Author: Nancy
• Prep Time: 15 mins
• Cook Time: 5 mins
• Total Time: 20 minutes
• Yield: 2 cups 1x
• Category: Salad
• Method: Raw
• Cuisine: French

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How to Make a Magnifique Frisée Salad mixed with shredded broccoli, cabbage, Brussel sprouts, baby kale, chicory and dried cranberries for the perfect balance of crunch, tart and sweetness! This easy salad pairs perfectly with a tangy vinaigrette for a quick side dish.

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Ingredients

• 1/4 cup Frisee 
• 1/4 cup bunch curly endive chicory, tough stems removed, thinly sliced
• 1/4 cup broccoli, thinly sliced
• 1/4 cup cabbage, thinly sliced
• 8 Brussel sprouts, thinly sliced
• 1/4 cup Baby Kale, thinly sliced
• 1/2 small red onion, thinly sliced (optional)
• 3 tablespoons high quality extra virgin olive oil
• 3 tablespoons of dried cranberries 
• 3 tablespoons of pomegranate seeds 
• dash of Kosher salt
• drizzle of Homemade Poppyseed Dressing, as desired

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Instructions

1. In a large salad bowl, toss all the thinkly sliced vegetables together.
2. Add your desired amount of Homemade Poppyseed Dressing. I recommend approximately 2-3 tablespoons. Add salad dressing in small increments and taste as you go. 
3. Top and garnish with dried crandberries and pomegranate seeds.
4. Serve with your choice of protien – ex. Bacon Wrapped Turkey Thighs

 

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Notes

Use a salad spinner to remove water and moisture from your washed vegetables. Your salad will last longer and tasting more crisp.

Keywords: Cranberry Frisee Salad Recipe, best frisee salad, endive, chicory, dried cranberries, thankgiving salad recipe, homemade poppyseed dressing, healthy salad recipe, french salad recipe, easy salad, broccoli, brussel sprouts, baby kale, curly endive

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This best-ever salmon patty easy recipe instantly upgrades your canned salmon for a healthy meal packed with Omega 3 and an excellent source of calcium. Kids love this and as a Millennial Mom, I love this quick dinner favourite that comes together in just 5 minutes!

Would it be weird if I told you I LOVE eating the tender bones in each can of wild sockeye salmon? Traditionally, fresh-packed whole fillets, including skin and tender bones which provide you with an excellent source of calcium and omega-3 fatty acids.

Canned salmon is an easy way to protein to your meals. If I’m in a pinch, I would bring a can to work and add it to my green salad. Or if I’m sick, I would add some salmon to my congee. Because it is easy.

I always buy Wild sockeye salmon caught in Alaska and is MSC certified sustainable.

Nutritional Value of Canned Wild Sockeye Salmon

• 12g of protein per 55g serving
• Natural source of Omega 3 polyunsaturates
• Low in saturated fat
• Free of trans fat
• Good source of calcium

Can I use canned tuna instead of salmon?

I would not recommend using tuna as a replacement. Tuna has a strong unique flavour that just doesn’t quite gel with the other ingredients in this recipe. I like the fattiness that salmon gives. The tuna is much leaner and would create a dry patty.

If you have leftover fresh cooked salmon, this recipe is a great way to use up leftovers. Sometimes, it’s worth the extra 10 minutes to roast salmon just for this recipe!

This recipe also goes great with tartar sauce and a sprinkle of dill! It is also very easy to make (especially with the Vitamix blending bowl)!

Easy Salmon Patties Recipe

• Author: Nancy

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This easy recipe instantly upgrades your canned salmon for a healthy meal packed with Omega 3 and an excellent source of calcium. Kids love this and Moms love this quick dinner favourite that comes together in just 5 minutes!

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Scale 1x2x3x

Ingredients

• 1 can (170g) wild sockeye salmon, drained
• 1 shallot, finely diced
• 1 spring green onions, finely diced
• 1/2 cup of cilantro, rough chopped (optional but I love adding this if I have it handy)
• 1/3 cup of panko breadcrumbs
• 1 lemon, freshly juiced
• 1 large egg, beaten
• 1/4 tsp paprika powder
• dash of salt and pepper to taste
• 2 tbsp extra virgin olive oil, more if needed

 

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Instructions

1. In a large bowl, combine all the ingredients except the extra virgin olive oil together. Mix well.
2. Divide and form into 4-6 evenly sized patties. I like to use a 1/3 cup measuring cup and pack the ingredients in it. 
3. In a large non-stick fry pan over medium heat, heat oil.
4. Cook patties until golden brown and crispy. Approximately 3-4 minutes per side.
5. Drain on paper towels.
6. Serve and enjoy immediately with a quick squeeze of of lemon juice if desired.

 

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Notes

• I like to use 1/3 cup measuring cup to form my patties and then flatten with a spatula in the fry pan.
• I do not recommend using canned tuna instead of salmon.
• We like to use wild caught sustainable wild sockeye salmon that is MSC (Marine Stewardship Council) certified.

Keywords: Salmon Patties, Seafood recipes, msc certified, sustainable seafood, 5 minute recipes dinner

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The reverse sear is the best way to cook a steak, period. Traditionally, if you ask ‘How to cook the perfect steak”, people will tell you 1.”Rub the steak all over with olive oil and season well with a pinch of salt and black pepper”; 2. Add the steak to a hot pan and cook for six minutes for medium-rare, and; 3. Let it rest and rub it with little butter for an incredibly juicy steak.

For me, I dislike the narrow window of time in which the centre of the steak is cooked to a perfect medium-rare. Cooking my steak at a high temperature with the traditional method varies depending on the stove (gas vs electric), the pan (cast iron vs triple-clad stainless steel vs Teflon), the time the stars, sun and moon align. Plus, I was taught to avoid nonstick pans for searing because it doesn’t get the meat charred properly.

Slow-Cooking Steak: Sous-Vide vs Oven

Then, there’s the option of slow-cooking a steak via sous-vide. This option guarantees a perfectly cooked steak to your preference provided that you set the temperature correctly. For example 129°F (54°C) to 134°F (57°C) for medium rare. I like to set mine at 115°F factoring the extra cooking time of searing my steak afterwards.

You can also start the process of reverse sears by slow-cooking your steak in the oven between 115°F (46°C) for 25 to 30 minutes. Set your timer at 25 minutes for your first check. If it is too raw, leave it in a few more minutes.

This method works best with steaks at least 1.5 inches thick. Always target your cooking temperature about 10°F below your desired serving temperature.

Slowing cooking your steak first in the oven or sous-vide is equally effective. Both achieve an even-cooking temperature. Sous-vide is more precise. If you forget to set your timer, that’s ok. It will maintain that desired temperature. In the oven, it is more finicky – a minute too long, your steak is over-cooked; a minute too little, it is still raw.

Final Cooking Temperature of Strip, Ribeye, and Porterhouse Steaks

• Very Rare to Rare: 120°F (49°C) to 128°F (53°C), 1 to 2 1/2 hours.
• Medium-rare: 129°F (54°C) to 134°F (57°C), 1 to 4 hours (2 1/2 hours for temperatures under 130°F/57°C).
• Medium: 135°F (57°C) to 144°F (62°C), 1 to 4 hours.
• Medium-well: 145°F (63°C) to 155°F (68°C), 1 to 3 1/2 hours.
• Well done: 156°F (69°C) and up, 1 to 3 hours.

Perfect Browning in a Cast Iron Skillet

Reverse searing means slow-cooking the steak first and end in a hot pan. I love using my Staub Cast Iron Braiser with Chistera Spikes. The ‘Chistera drop structure’ captures any condensation produced, distributing it evenly over you food, creating juicy tender meat and hearty aromatic vegetables. The cast iron braiser creates this beautiful charred, crispy, dark brown crust. The cast iron pan is ripping-hot and is able to maintain a high temperature evenly.

I like using a deeper braiser and residual au jus to roast a side of vegetables.

Pro Tip:

• Remember to use an oil with a high smoke point.
• Cook the steaks, flipping every few seconds until they are charred all over. Limit your time to a minute.

Serve the steaks and dig into the best-cooked juiciest steak you’ve ever had in your life!

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more: SESAME HAND SHREDDED TURKEY RECIPE | Actifry Brussel Sprouts Recipe | INSTANTPOT TAIWANESE GREEN ONION BEEF ROLLS RECIPE | 牛肉捲餅 | InstantPot Beef Brisket | Stir Fry Okra with Black Fungus 秋葵炒雲耳

Enter to Win a Staub Cast Iron Braiser valued at $385 CAD!!

1. Post a comment on this blog post and tell us what’s the first thing you would cook in your new cast iron pan! One entry per person.
2. Follow and tweet this (one entry per day): RT WIN @Staub_ca #CastIron Braiser Best Reverse Sear Steak #recipe w @instanomss #castironcooking #fbloggers #steak
3. Follow both on @instanomss and @Staub_ca.
4. Head over to our Instagram (@instanomss) to enter.

To enter this amazing giveaway, you must be Canadian excludes Quebec resident (13+ years of age). Complete the following. Your chance increases the more items you complete and the more social media platforms you follow. Good Luck! Contest closes July 19, 2019 11:59 pm PST. 

This post is sponsored by Staub Canada and contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

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