Leftover Poultry Pho

Name: Leftover Poultry Pho
Prep time: 45 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6 portions
Ingredients: 1900 g water; 6 medium eggs; roast poultry leftovers (carcass, meat, skin and bones); 3 - 5 garlic cloves; 5 - 10 g fresh root ginger; 15 g vegetable oil; ½ - 1 tsp Chinese five spice powder; 2 pinches salt; 70 g leeks; 140 g celeriac; 1 cinnamon stick; 3 cloves; ½ - 1 fresh red chilli; 5 - 10 g fresh root ginger; ¼ - ½ tsp black peppercorns; ¾ tsp salt; 400 g dried rice noodles; 20 - 30 g soy sauce; 15 - 25 g fish sauce; water; 50 g fresh baby spinach; spring onion; fresh mung beansprouts; lime; 6 tsp sesame seeds

4.7 (6 ratings)

Difficulty medium

Preparation time 45 min

Total time 2h 15 min

Serving size 6 portions

Ingredients

1900 g water
6 medium eggs
roast poultry leftovers (carcass, meat, skin and bones) (see tips)
3 - 5 garlic cloves (see tip)
5 - 10 g fresh root ginger, peeled, cut in round slices (2 mm, see tip)
15 g vegetable oil
½ - 1 tsp Chinese five spice powder (see tip)
2 pinches salt (see tip), plus ¾ tsp
70 g leeks, cut in pieces (5 cm)
140 g celeriac, cut in pieces (3-5 cm)
1 cinnamon stick
3 cloves
½ - 1 fresh red chilli, halved and deseeded (see tip), plus extra sliced for serving
5 - 10 g fresh root ginger, peeled, cut in round slices (2 mm) (see tip)
¼ - ½ tsp black peppercorns (see tip)
¾ tsp salt
400 g dried rice noodles (e.g. pho or vermicelli)
20 - 30 g soy sauce, to taste
15 - 25 g fish sauce, to taste
water, for cooking noodles
50 g fresh baby spinach, for serving
spring onion, sliced (3 mm), for serving
fresh mung beansprouts, for serving
lime, cut in wedges, for serving
6 tsp sesame seeds, for serving

Nutrition: per 1 portion
Calories: 2525 kJ / 604 kcal
Protein: 46 g
Carbohydrates: 62 g
Fat: 18 g
Saturated Fat: 4.3 g
Fibre: 3.2 g
Sodium: 917 mg