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15-Minute Turkey Pho Recipe

Imagine the sweet inhalation of fresh cinnamon, cloves, and star anise filling up your kitchen as you get ready to take the first slurp of homemade, piping hot turkey pho. When it comes to repurposing your turkey leftovers, this is pretty much what dreams are made of.

Ready in only 15 minutes, this homemade turkey pho is also hassle-free. Aside from leftover turkey meat, all you need are a few simple aromatics and seasonings, cooking broth, rice noodles, and veggies.

The soup base is already made for you, which is two cartons of Kettle & Fire Chicken Cooking Broth. Slow simmered for more than 20 hours with vegetables and spices (and free from any additives or preservatives), chicken cooking broth is nourishing and jam-packed with minerals and anti-inflammatory amino acids. Alternatively, you could use turkey stock for the base if you have it on hand.

How to Make Pho

The beauty of making pho— whether it’s with turkey, chicken, beef, or even a vegan version with tofu— is that you just follow a very simple formula: broth + rice noodles + aromatics + protein.

The right spices and seasonings are super important to create the authentic flavor of this Vietnamese noodle soup. If it’s your first time making homemade pho, you’ll see how fast and easy it is to make, which makes it perfect for weeknight cooking. Here are the main pho ingredients to stock your fridge and cupboards with:

  • Star anise
  • Fresh cinnamon sticks
  • Cloves 
  • Fish sauce
  • Coconut aminos or soy sauce 
  • Fresh ginger 
  • Fresh cilantro
  • Lime wedges
  • Sriracha or hoisin sauce for serving 
  • Cooking broth 
  • Rice noodles 
  • Protein of choice (tofu, leftover beef, turkey, chicken, etc.)
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15-Minute Turkey Pho Recipe

Repurpose your leftovers to make this quick and easy, comforting turkey pho. Only 15 minutes from start to end, 11 ingredients, loaded with authentic flavor.

Course Soup
Cuisine Vietnamese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Sharon Chen


  • 2 cinnamon sticks
  • 2 star anise
  • 3 whole cloves
  • 4 cups Kettle & Fire Chicken Cooking Broth
  • 1 ounce fresh ginger
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut aminos or soy sauce
  • 4 ounces pho/rice noodles
  • 2 cups frozen Asian stir-fry vegetables
  • 3 cups leftover turkey meat
  • Fresh cilantro, lime wedges, Sriracha or/and hoisin sauce for serving


  1. Toast cinnamon sticks, star anise, and cloves in a medium saucepan over medium-high heat until fragrant, about 2 minutes.

  2. Add turkey or chicken cooking broth, ginger, fish sauce, and soy sauce in the saucepan. Bring to a boil and simmer for 5 minutes.

  3. Add turkey or chicken bone broth, ginger, fish sauce, and soy sauce in the saucepan. Bring to a boil and simmer for 5 minutes.

  4. In the meantime, bring 2 quarts of water to a boil in another saucepan. Add noodles, let them cook for 2-3 minutes. Drain and transfer to two serving bowls evenly.

  5. Discard spices from the broth. Add vegetables and turn the heat up. Bring to a boil again or until the vegetables are tender.

  6. To serve, place half of the turkey in one serving bowl on top of the noodles. Pour half of the broth over including the vegetables. Top with fresh cilantro, Sriracha sauce and/or hoisin sauce. Add a squeeze of fresh lime juice and serve. Do the same with the other bowl. Enjoy!

About the Author

Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here:

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