• 1.5l chicken broth
• 500g turkey breast
• 200g “glass” noodles
• 1 stalk lemongrass
• 1 piece ginger, sliced
• 3 garlic cloves, smashed
• 1 onion
• 1 red spring onion, 1 red pepper
• Fresh coriander
• 1 chili
• Aromatics: 1x Cinnamon stick, 3x star anise, 10x coriander seeds, 10x black peppercorns, 5x cloves (ish)
• Fish sauce, hoisin, cooking sake.

1. Roast the aromatics, onion, ginger and garlic in a dry pan.
2. Simmer chicken broth with the aromatics, onion, ginger and garlic for 10–15 minutes, strain it.
3. Pan fry the turkey breast for 5 minutes on each side, remove and slice.
4. Add turkey slices to broth and poach until just cooked for a few minutes.
5. Add one tablespoon of each fish sauce, hoisin, cooking sake.
6. Cook noodles separately.
7. Finely slice peppers, red spring onion, chilli.
8. Divide noodles into bowls, top with turkey, veggies, pour over hot broth.
9. Garnish with fresh coriander.

Some images during:

Can’t guarantee the authenticity of the recipe, I’m an East-European living in Germany, so I just used a few online recipes and the ingredients I had available

• 1.5l chicken broth
• 500g turkey breast
• 200g “glass” noodles
• 1 stalk lemongrass
• 1 piece ginger, sliced
• 3 garlic cloves, smashed
• 1 onion
• 1 red spring onion, 1 red pepper
• Fresh coriander
• 1 chili
• Aromatics: 1x Cinnamon stick, 3x star anise, 10x coriander seeds, 10x black peppercorns, 5x cloves (ish)
• Fish sauce, hoisin, cooking sake.

1. Roast the aromatics, onion, ginger and garlic in a dry pan.
2. Simmer chicken broth with the aromatics, onion, ginger and garlic for 10–15 minutes, strain it.
3. Pan fry the turkey breast for 5 minutes on each side, remove and slice.
4. Add turkey slices to broth and poach until just cooked for a few minutes.
5. Add one tablespoon of each fish sauce, hoisin, cooking sake.
6. Cook noodles separately.
7. Finely slice peppers, red spring onion, chilli.
8. Divide noodles into bowls, top with turkey, veggies, pour over hot broth.
9. Garnish with fresh coriander.

Some images during:

Can’t guarantee the authenticity of the recipe, I’m an East-European living in Germany, so I just used a few online recipes and the ingredients I had available

• 1.5l chicken broth
• 500g turkey breast
• 200g “glass” noodles
• 1 stalk lemongrass
• 1 piece ginger, sliced
• 3 garlic cloves, smashed
• 1 onion
• 1 red spring onion, 1 red pepper
• Fresh coriander
• 1 chili
• Aromatics: 1x Cinnamon stick, 3x star anise, 10x coriander seeds, 10x black peppercorns, 5x cloves (ish)
• Fish sauce, hoisin, cooking sake.

1. Roast the aromatics, onion, ginger and garlic in a dry pan.
2. Simmer chicken broth with the aromatics, onion, ginger and garlic for 10–15 minutes, strain it.
3. Pan fry the turkey breast for 5 minutes on each side, remove and slice.
4. Add turkey slices to broth and poach until just cooked for a few minutes.
5. Add one tablespoon of each fish sauce, hoisin, cooking sake.
6. Cook noodles separately.
7. Finely slice peppers, red spring onion, chilli.
8. Divide noodles into bowls, top with turkey, veggies, pour over hot broth.
9. Garnish with fresh coriander.

Some images during:

Can’t guarantee the authenticity of the recipe, I’m an East-European living in Germany, so I just used a few online recipes and the ingredients I had available

Cross-post this on a vietnam community (if they exist) and see what they say.

Cross-post this on a vietnam community (if they exist) and see what they say.

Well I wasn’t gonna say anything So right off the bat I’m seeing bell peppers(?), garlic, and lemongrass which do not go in pho. Don’t use cooking wine/sake - if it’s for acidity, using lime is typical. Rice noodles instead of glass. Needs herbs like basil and cilantro. Also this is nitpicky, but gà literally means “chicken.”
But you know, OP gets away with it because they said “inspired” and made with ingredients they had