Everyone knows that the best thing about Thanksgiving is the remains, especially the remaining Türkiye. We always always make it in stock with our turkey carcass and often use it to make this turkey noodle soup in the color turkey.
I am only concerned with remains. I mean once when I was at a party, someone asked how all of his Thanksgiving remains liked. I literally said that I would like to do a plate that looks like Thanksgiving dinner. I somehow got a strange look and when everyone else answered, I realized why. Most people said things like Turkey Chili, Sandwiches, turkey Alfredo pasta, such things. But really, I mean, I LOVE Truthahn meal and do not understand why people are fed up. But as much as I love leftovers, I really like to use remains to make completely new dishes. Courts like this spicy Turkish vermicelli noodle soup, a attitude to the Vietnamese roll Bo Hue.
The color style soup is so good. It is lemongrass, spicy and incredibly addicted. If you like Pho, you can have a treat because the Hue noodle soup is like Pho, but times ten appeared. The Hue noodle soup is traditionally made from beef, which is why it is called Bun Bo Hue. Buns means vermicelli, BO means beef and color, well, this is an area in the Central Vietnam. So this is a kind of bread tap color: vermicelli turkey in a Hue -style soup. The best thing about this dish, apart from the fact that it is delicious, is that it gets together pretty quickly.
How to make hue style turkey noodle soup
- Make the stock in the oven. It is no longer broken down and it is perfect for a lazy Friday that you spend for the couch surfing Black Friday offers.
- Insert the turkey carcass, less meat on the bones, in a large saucepan with lemongrass, cloves of garlic, shallots, sugar, water and fish stock. Let it depend at least two hours in a 200 ° F oven.
- As you take a break from buying online, make some chilli oil, also known
Satế alias what this pasta bowl gives all its taste. It is gnoblöal, spicy and full of lemon grass taste. - Make the lemon grass, shallots, garlic and chilli together in a kitchen machine, then simmer everything in a small saucepan with network oil and gently. Take off the stove, then mix chili flakes, sugar and fish sauce. Let cool.
- When your stock is complete, cook a few thick Vermicelli, add a ball satellite in your bowl, fill with pasta and left -wing turkey. If you have herbs (coriander, mint, cut green onions, thin -cut red onions or Thai basil), it will be absolutely a win.
What is Bun Bo Hue?
A spicy pasta soup made from central Vietnam, especially the color region. Bun Bo Hue or BBH, as you know, call it, is powerful, strong, strong lemon shares seasoned with a spicy satellite (sauce). Thick, round vermicelli noodles swim in the red and delicate meat slices and fresh herbs. It is sharp, hearty, sour and sweet at once. Balanced, but in her face full of taste.
Instead of the classic beef stock, we make a turke supply with lemongrass and taste with a chilli oil with lemongrass, shallots, garlic, fish sauce and two types of chillies. It is seriously delicious.
Happy Restover-Ing!
Xoxo Steph
Truthahn noodle soup in color style
Served 4
Truthahn -Licon grass -soup stock
- 1 Turkey
- 3-4 Stem Lemon grass injured and cut into 4 “lengths
- 2 Carnate Garlic
- 1 Shallot halved
- 1.5 Tbsp Sugar or ~ 20 grams of rock sugar (preferred)
- 8-9 Cup Water
Lemon grass -Chili -oil
- 1/2 cup neutral oil
- 1-2 Tbsp Red pepper flakes divided
- 2 Shallot chopped
- 6-8 Carnate Garlic chopped
- 1/4 cup Lemon grass chopped
- 1 Tbsp Sugar or ~ 10 gram rock sugar (preferred)
- 2 Tbsp Fish sauce
- 1 Tbsp Shrimp paste Optionally see notes
End
- 12-16 oz dried rice vermicelli Find pasta in the thick color style
- 1 LB remaining Türkiye chipped or chopped
- red onion thinly cut
- mint roughly choppedoptional
- coriander roughly choppedoptional
- Green onions slicedoptional
- 1 lime cut into wedges
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Make the inventory: Set the frames in the oven so that a large pot can fit in the middle and heat to 200 ° F. Put the turkey, lemongrass, garlic, shallot and sugar in the large pot and cover with water. Let simmer to the gentle, then transfer very carefully into the oven, uncovered and cook in the oven for 2 hours.
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In the meantime, produce the chilli oil: heat the oil and chilli peppers over medium heat in a small, deep sauce pan and stir frequently until it smells aromatic. Remove from the stove and demolish with a mesh sieve. Put the oil back into the pan together with the shallots, garlic and lemon grass. Cook on medium heat while stirring until the shallots begin to soften, about 2-3 minutes. Take off the stove and stir the rock sugar until they are loosened, then stir in the red pepper flakes, the fish sauce and the shrimp paste.
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Remove the stock from the oven and carefully load it into a large saucepan. Season with the fish sauce on the tablespoon until it is aggressive, but is not excessively salty, about 3-4 tablespoons. Keep the stock on a low cooking.
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Assemble: Cook the pasta according to the package. Drain well and add the noodles into large heated shells and with about 2 cups of the spicy lemon grass broth, 1-2 tablespoons of chilli oil (for taste) and the remaining Türkiye. Add cut red onions, mint, coriander, green onions and lime to taste. Add more chili oil if you like it! You will definitely have more chilli oil than with stock so that you can save it for another round of every soup that you may have on hand. Enjoy 🙂
The estimated diet (especially the sodium) depends heavily on your spice and how much soup you consume.
Nutritional information
Truthahn noodle soup in color style
Amount per serving
Calories 748
Calories from fat 174
% Daily value*
Fat 19.3g30%
Saturated fat 3.2 g20%
cholesterol 86 mg29%
sodium 1471mg64%
potassium 453 mg13%
Carbohydrates 101.9g34%
Fiber 4.1g17%
Sugar 6.7g7%
protein 40.6g81%
* The daily percentage daily values are based on a calorie diet of 2000.
