Turkey Pho

Turkey Pho
Inspired by Winnie Ab’s Turkey Pho via Food52

Introducing our little one to the wonderful world of food has lead to some rather new discoveries. Take turkey breast for instance, usually associated with the sandwich style slices at the local deli, the fillet itself is actually a delicious alternative to the humble chicken breast. Our adorable seven month old finds it so delicious she almost jumps out of her high chair in sheer excitement. So, I went on the hunt for a turkey recipe that would inspire us and provide an equal amount of pleasure . . . I can’t guarantee you’ll jump out of your seat, but the level of enjoyment should be almost on par xx

1.5 liters chicken stock
4 spring onions finely sliced
1 chunk of ginger peeled and thinly sliced
1 tablespoon fish sauce
1 teaspoon palm sugar
1 teaspoon turmeric
1 long red chilli chopped
500g turkey breast sliced
handful of parsley chopped
1 small bok choy chopped
10 button mushrooms
2 cups of bean shoots
250g cooked vermicelli rice noodles

Heat the chicken stock in a large saucepan, add the spring onions, ginger, fish sauce, palm sugar, turmeric and chilli and allow to cook for a further 10 minutes stirring occasionally. Add the turkey breast and continue to cook for 45 minutes to an hour. Just prior to serving add the bokchoy, mushrooms and bean shoots and cook for approx 5 min. Divide the rice noodles between two serving bowls, pour a serving of soup over each and sprinkle with parsley, spring onions and extra chili if desired. xx