Sunday, November 27, 2016

Thanksgiving Leftovers Noodle Soup

Thanksgiving Leftovers made with Pho Stock, Egg Noodles, Raw Celery, Carrots and Peas, Some Steamed Bok Choy, Nuoc Cham (shallots, lime, fish sauce and chilies) and shredded Turkey. A Sprinkle of grated orange rind and crushed cloves kept it bright and right for the holidays.

The difficulty is making the stock not taste like drinking gravy, so the raw vegetables really help with that. Crunch and chewy and savory in every bite. The Stock contains star anise, black cardamom, cassia, and odds and ends like cilantro stalks and mushroom stems from the freezer and even a parmesan rind!


Anonymous said...

Brilliant, yum!

Irina Jusca said...

Thanks for sharing this amazing food recipe with us.

Jeff Lawrence said...

Those vibrant vegetables look crisp and very tasty! YUM!