Turtle Pho (Vietnamese Soup)
Turtle Recipe
1Setup & Prepare
About This Recipe
Traditional Vietnamese pho with turtle bone broth, rice noodles, and fresh herbs—aromatic comfort soup.
Cultural Context
(145 words) Pho (pronounced "fuh"), Vietnam's national dish, is aromatic noodle soup featuring crystal-clear broth, rice noodles, fresh herbs, and thinly sliced meat. The broth requires hours of gentle simmering with bones, aromatics, and spices to achieve proper depth and clarity. While traditionally made with beef or chicken, turtle provides rich, flavorful alternative with bones that create exceptionally gelatinous stock. Pho represents Vietnamese culinary philosophy—complexity through simplicity, with each component contributing to balanced whole. The dish demands patience and technique but rewards with soul-satisfying results. Turtle pho showcases sustainable protein in traditional context, demonstrating that beloved dishes can evolve while maintaining their essence. Served with abundance of fresh herbs, lime, and chili, it's complete meal that warms body and spirit. It's Vietnam in a bowl.
2Ingredients
Shopping List
3Cooking Instructions
- Blanch turtle bones in boiling water for 5 minutes. Drain and rinse thoroughly.
- Char onion and ginger directly over gas flame or under broiler until blackened on all sides.
- Place blanched bones and boneless turtle meat in large pot with 10 cups water. Bring to boil, then immediately reduce to bare simmer. Skim foam diligently for first 15 minutes.
- Toast cinnamon, star anise, cloves, coriander seeds, and peppercorns in dry pan for 2 minutes. Add to pot along with charred onion and ginger.
- Simmer broth very gently for 3-4 hours, never allowing it to boil vigorously. Add water if level drops below bones.
- Remove turtle meat after 1 hour. When cool, slice thinly against grain and refrigerate.
- After 3-4 hours, strain broth through fine-mesh sieve lined with cheesecloth. Discard solids. Skim fat from surface. Season broth with fish sauce, sugar, and salt.
- To serve: bring broth to rolling boil. Place cooked rice noodles in large bowls. Top with sliced turtle meat, scallions, and cilantro.
- Ladle boiling broth over each bowl. Serve immediately with plate of bean sprouts, basil, lime wedges, chilies, hoisin, and sriracha. Diners customize their bowls.
4Chef's Notes & Pairings
Chef's Notes
- Gentle simmering is crucial for clear broth; boiling makes it cloudy.
- Charring onion and ginger adds essential depth.
- The broth should be aromatic from spices but balanced.
- Fresh rice noodles are superior to dried if available at Asian markets.
- Pho is interactive—the fresh herbs and condiments allow customization.
Wine Pairing
Vietnamese Beer or Sake – Cold Saigon beer is traditional, or try delicate sake for refined pairing.
Nutrition Facts
(per serving) Calories: 385 | Protein: 36g | Fat: 8g | Carbohydrates: 42g | Sodium: 1240mg
