Turkish-Style Pho

Ingredients

While the original Vietnamese Pho typically features rice noodles, beef broth, and Asian spices, this Turkish adaptation incorporates a few key changes. Turkish-style Pho uses lamb or chicken broth instead of beef, and adds a touch of Middle Eastern spices like cumin and sumac. The noodles are replaced with thin vermicelli, and the garnishes include fresh herbs like mint and parsley, along with tangy yogurt. We alse have the original recipe for Pho, so you can check it out.

• 500g (1.1 lb) lamb or chicken, bone-in 500g (1.1 lb) lamb or chicken, bone-in
• 1 onion, peeled and halved 1 onion, peeled and halved
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon sumac 1 teaspoon sumac
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 4 cups (950ml) lamb or chicken broth 4 cups (950ml) lamb or chicken broth
• 200g (7 oz) vermicelli noodles 200g (7 oz) vermicelli noodles
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish
• Fresh parsley, for garnish Fresh parsley, for garnish
• Yogurt, for serving Yogurt, for serving
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, add the lamb or chicken, onion, garlic, cinnamon stick, cumin, sumac, paprika, salt, and black pepper.
2. 2.
   Pour in the lamb or chicken broth and bring to a boil. Reduce heat to low and simmer for 1 hour, or until the meat is tender and flavorful.
3. 3.
   Remove the meat from the broth and shred it using two forks. Set aside.
4. 4.
   Cook the vermicelli noodles according to package instructions. Drain and set aside.
5. 5.
   To serve, divide the cooked noodles among bowls. Top with shredded meat and ladle the hot broth over the noodles.
6. 6.
   Garnish with fresh mint leaves, parsley, and a dollop of yogurt. Serve with lemon wedges on the side.

Treat your ingredients with care...

• Lamb or chicken — For a richer flavor, use bone-in meat. Remove the skin before cooking for a healthier option.
• Vermicelli noodles — Be careful not to overcook the noodles, as they can become mushy. Follow the package instructions for the perfect texture.
• Yogurt — Use plain yogurt without any added sugar for a tangy and creamy topping.

Tips & Tricks

• To enhance the flavor of the broth, toast the cumin and sumac in a dry pan before adding them to the pot.
• Customize your Turkish-style Pho by adding your favorite vegetables such as sliced bell peppers, carrots, or mushrooms.
• For a spicier kick, sprinkle some red pepper flakes or drizzle chili oil over the finished dish.
• If you prefer a milder taste, reduce the amount of spices used in the broth.
• Leftover Turkish-style Pho can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Turkish-style Pho hot, allowing the fragrant steam to waft up and entice your senses. Squeeze a generous amount of fresh lemon juice over the bowl to add a tangy brightness to the flavors. Enjoy it with a side of warm crusty bread or Turkish pide for a complete and satisfying meal.

Presentation advice

When serving Turkish-style Pho, arrange the garnishes neatly on top of the noodles and shredded meat. Sprinkle some sumac and paprika over the yogurt for an attractive pop of color. Serve the bowls on wooden or ceramic plates to create a rustic and inviting presentation.