Vietnamese Duck Soup

Serves 6 to 8

Pho (pronounced FUH) is a traditional Vietnamese specialty, laden with super fresh and flavorful ingredients. This version takes advantage of savory roast holiday duck, but can also be made with leftover turkey, chicken, beef, pork or even seafood.

8 cups chicken or turkey stock (recipe follows), or reduced-sodium canned chicken stock

3 tablespoons fish sauce

1 tablespoon brown sugar

2 tablespoons rice wine vinegar

8 whole cloves

4 whole star anise

1 3-inch piece fresh ginger, coarsely chopped

3 cups shredded cooked duck, white and dark meat

½ cup sliced green onions

1 hot red chile, thinly sliced

½ cup chopped fresh cilantro, plus more for serving

¼ cup shredded fresh basil, plus more for serving

1 ½ cup fresh bean sprouts, plus more for serving

4 ounces wide rice stick noodles or rice vermicelli

Lime wedges, sliced jalapeno, sliced red onion, and hot chile sauce (such as Sriracha) for serving 

1. Combine stock, fish sauce, brown sugar, vinegar, cloves, star anise and ginger in a large stockpot (add the carcass from your bird if you still have it) and bring to a boil. Reduce to a simmer and cook 30 minutes. Strain stock through a fine sieve into a large bowl, discarding solids. Return to stock pot and bring to a simmer. Stir in duck meat, onions, chili, cilantro, basil and bean sprouts.

2. Meanwhile, cook noodles according to package instructions; set aside. Divide noodles among 6 serving bowls and ladle turkey broth mixture over them. Serve, garnished with cilantro, basil, sprouts, lime, jalapeno and hot sauce. 

Chicken, Turkey or Duck Stock

Makes about 3 quarts

By all means, don't let those bones get away from you. Perhaps the best thing you can make from your holiday bird is a rich, meaty stock – one that can be pulled from the deep freeze throughout the winter to bring to life hearty soups and stews. If you brined your turkey, be sure to taste the final dish before adding any additional salt to your recipes.

1 turkey carcass, from a 12 to 15 pound turkey, cut into manageable pieces (or 2 chicken or duck carcasses)

2 carrots, scrubbed and cut into thirds

2 stalks celery, cut into thirds

1 large onion, cut into sixths

½ teaspoon whole black peppercorns

3 to 4 quarts water 

Place all ingredients in a large stock pot and cover with water by at least 1 inch. Bring to a boil; reduce to a gentle simmer and cook, skimming foam as needed, for 2 hours. Strain, discarding all solids. Cool completely. Stock can be kept refrigerated for 4 days and frozen for up to 4 months.