Leftover Poultry Pho
TM6 TM5

Leftover Poultry Pho

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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

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