“If a French dip and a banh mi had a baby, and it was born the day after Thanksgiving…..”
Turkey Pho Dip Sandwich
A unique and mouth watering way to use your leftover turkey!
What you’ll need:
For the pho broth
1 turkey carcass
1 bunch scallions, coarsely chopped
1 inch piece peeled ginger, sliced
2 star anise pods
2 inch piece cinnamon stick
¼ cup fish sauce
3 Tablespoons sugar
2 Tablespoons coriander seeds
2 Tablespoons fennel seeds
4 quarts water
For the sandwiches
½ cup olive oil mayonnaise
1 Tablespoon sambal oelek (or to taste)
I bunch cilantro
1 bunch Thai basil and/or sweet basil
Mung bean sprouts
- Put all the ingredients for the pho broth into a large pot and bring to a boil.
- Reduce heat, skim surface and simmer until liquid is reduced by nearly half, 2 to 2½ hours.
- Strain broth into a large saucepan. Taste and adjust with salt if needed. Broth can be refrigerated and stored at this point if making ahead.
- When broth is done and you are ready to make the sandwiches, prep all herbs by washing thoroughly and assembling on a serving plate. Slice the jalapenos and scallions and arrange the sprouts as well.
- Mix the sambal oelek into the mayo and taste – start with less, and add more according to your personal taste. This will be the spread for the sandwiches.
- Place leftover sliced turkey in a skillet with enough pho broth to cover it. Gently warm through just to heat it.
- Toast the ciabatta rolls until they are nice and crunchy on the outside. Slice them for sandwiches and spread some of the mayo mixture on each half. Add a dollop of hoisin on top of mayo.
- Top with reheated turkey, then pile on the herbs, sprouts, green onions, mung bean sprouts and jalapenos.
- Using remaining pho broth for dipping and serve with lime wedges.