Vietnamese-Style Turkey (or Chicken) Noodle Soup

This soup is inspired by a classic Vietnamese chicken phô. You can give it a Thai twist by adding minced green peppers to the list of condiments.

2 quarts turkey or chicken stock

1 to 2 tablespoons Vietnamese or Thai fish sauce, to taste

Salt and freshly ground pepper to taste

2 cups bean sprouts, rinsed, or green beans, trimmed and broken in half

1/2 pound rice noodles, softened slightly in a bowl of warm water, and drained

2 cups leftover turkey, shredded (optional)

A 1-ounce piece of ginger root

1 bunch green onions, white part and green, sliced, or 2 to 3 shallots, thinly sliced

1 cup loosely packed chopped cilantro

1/2 cup loosely packed chopped Vietnamese coriander, Thai basil or fresh mint

2 limes, cut into wedges

1. Bring the broth to a simmer, and add the fish sauce and salt and pepper to taste.

2. Fill another large pot with water, and bring to a boil. Blanch the bean sprouts for 20 seconds, and transfer immediately to a bowl of cold water; if using green beans, blanch for four minutes and transfer to a bowl of cold water. Drain and set aside. Bring the water back to a boil, add the noodles and cook just until tender, 30 seconds to a minute for some types, up to five minutes for others (check the pasta often). Drain and rinse with cold water. Set aside.

3. Scorch the ginger by holding it with tongs above a gas flame or in a dry frying pan if using an electric stove. Turn the ginger until scorched black on all sides. Peel and chop coarsely. Combine with a generous pinch of salt in a mortar and pestle, and pound to a paste.

4. To serve the soup, distribute the noodles and bean sprouts or green beans among six bowls. Top with shredded turkey and a sprinkling of scallions or shallot slices. Ladle in the simmering broth, add a dollop of ginger paste and sprinkle on the chopped fresh herbs. Serve at once, passing the limes for guests to squeeze on as they wish.

Variation: If you like the heat of Thai food, add a couple of Thai or serrano peppers to the mix. Mince and add to the noodles with the scallions and other ingredients.

Advance preparation: The turkey stock will keep for three days in the refrigerator and can be frozen for six months. You can cook the noodles and prepare all of the other ingredients several hours ahead of serving.

Martha Rose Shulman can be reached at martha-rose-shulman.com.

Source: International Herald Tribune