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Recipe: Pho Ga Tay - Vietnamese Turkey Noodle Soup from Fairmont Waterfront, Canada

Michael Pagnacco Executive Chef - Fairmont Waterfront, Canada

“We work in an industry that has direct impact on food waste and as chefs it is our responsibility to find creative ways to utilize product that would otherwise be wasted. I love making hot turkey sandwiches with Thanksgiving leftovers. For a more elevated and non-traditional option, I turn leftover turkey into Vietnamese noodle soup.”

Pho Ga Tay - Vietnamese Turkey Noodle Soup

To make the broth


1 Roasted Turkey, bone in (left overs from festive dinner)

20ml Canola Oil

2 Small White Onions, Unpeeled

2 Fresh Ginger (large)

4lt Water

1 Lemongrass, cut into 10cm lengths

2 Kaffir Lime Leaves

14g Coriander Seeds

8 Star Anise

4 Cloves ½ Cinnamon Stick

30ml Fish Sauce

10ml Palm Sugar

To taste Kosher Salt



200g Rice Stick Noodles

200g Cooked Turkey Meat

200g Bean Sprouts

40g Green Onion

1 Jalapeno

1 bunch Cilantro (rough torn)

1 bunch Thai Basil (rough torn)

1 Lime (cut into wedges)

30ml Hoisin

30ml Sambal or Chilli sauce


  1. Preheat large (5 litre) heavy bottom sauce pot on a burner and set to medium-high heat.

  2. Cut onion in half, keeping skins in tact, and place cut side down on bottom of the pot. Place whole pieces of ginger around the onions. Cook without moving them until well charred. Approximately 8 minutes. Turn ginger over and char the other side.

  3. Pick all the breast and leg meat from the leftover turkey into bite size pieces and set aside. Cut turkey carcass into smaller pieces that will fit into the pot.

  4. When onions and ginger are well charred, add in the turkey bones and enough water to cover the bones then bring to a simmer on medium high heat.

  5. Add in the lemongrass and lime leaves to the broth.

  6. Toast whole spices in a pan and add to the broth: coriander, star anise, clove and cinnamon.

  7. Simmer the broth for 3 hours skimming any impurities that come to the top.

  8. Strain the broth, discard the solids and allow broth to cool for 1 hour. Skim and discard any fat that rises to the top.

  9. Return the broth to a simmer on medium high heat. Season to taste with fish sauce, palm sugar and kosher salt.

  10. Fill a second large pot with water and bring to a boil. Add rice noodles to boiling water and cook for 7 minutes until tender, strain the noodles and place the hot noodles in the serving bowl.

  11. Meanwhile add the turkey breast and dark meat to the simmering broth.

  12. Ladle the hot broth with turkey meat over the noodles until completely covered.

  13. Serve immediately and dress the pho with bean sprouts, green onion, jalapeño, coriander, basil, lime, hoisin and your favourite chilli sauce.


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