You’re familiar with French dip, of course. In a stroke of holiday genius, you’ll use the turkey carcass to make a dark poultry stock with warming spices, a little sugar for lip-smacking goodness, and fish sauce for saltiness and “can’t-quite-put-my-finger-on-it” depth. Sandwiches never had it so good.
Recipe information
Yield
4 Servings
Ingredients
Pho Broth
1
1
1
3
1
¼
3
2
2
Assembly
½
3
4
2
Preparation
Broth
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.
Step 2
Strain broth through a fine-mesh sieve into a large saucepan; taste and adjust seasoning with salt if needed.
Assembly
Step 3
Whisk mayonnaise and chili paste in a small bowl to combine. (If you like it extra-spicy, add more chili paste.)
Step 4
Heat leftover turkey in 1 cup broth in a medium skillet until warmed through.
Step 5
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.