Turkey Pho Dip

By Wewah

Ingredients

• 1 turkey carcass
• 1 bunch scallions, coarsely chopped
• 1 2-inch piece ginger, peeled, sliced
• 3 star anise pods
• 1 2-inch cinnamon stick
• 1/4 cup fish sauce
• 3 tablespoons sugar
• 2 tablespoons coriander seeds
• 2 tablespoons fennel seeds
• Kosher salt (optional)
• 1/2 cup mayonnaise
• 3 tablespoons hot chili paste (such as sambal oelek)
• Leftover turkey
• 4 ciabatta or other sturdy sandwich rolls, toasted
• 2 tablespoons hoisin sauce
• Ten der herb leaves (such as cilantro, Thai basil, and/or sweet basil), sliced scallions, mung bean sprouts, lime wedges, and sliced jalapeños (for serving)

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Bring turkey carcass, scallions, ginger, star anise, cinnamon, fish sauce, sugar, coriander seeds, fennel seeds, and 4 qt. water to a boil in a large pot. Reduce heat, skim surface, and simmer until liquid is reduced by nearly half, 2–2½ hours.

Strain broth through a fine-mesh sieve into a large saucepan; taste and adjust seasoning with salt if needed.

Whisk mayonnaise and chili paste in a small bowl to combine. (If you like it extra-spicy, add more chili paste.)

Heat leftover turkey in 1 cup pho broth in a medium skillet until warmed through.

Assemble sandwiches with rolls, spicy mayonnaise, hoisin sauce, herbs, scallions, and bean sprouts. Serve with lime wedges and jalapeños alongside, as well as a small bowl of warm broth for dipping.