I think that the best part of the roast goose I posted last week was the easy Vietnamese soup I made with the leftovers. A subtle mix of sweet, sour, salty, savory and spicy make the soup broth irresistible. The soup not only used up leftover goose, it also allowed me to use the vegetables that were starting to wrinkle up in my fridge. I wouldn’t want to use them in salads or eat them fresh, but they were perfect for soup!
All the Asian ingredients for the pho (fish sauce, hoisin sauce, sriracha) can easily be found an Asian grocery store for a LOT cheaper than in a regular grocery store. If you don’t have one near you, try checking Amazon to see how the prices compare to your regular grocer.
Sometimes Asian grocery stores can be a little overwhelming. Not all the items have English names or instructions. For the noodles, I like the wider ones like in the package above. They didn’t have any instructions on them, so I just boiled them in a pot of water, testing them periodically until they were cooked to the degree I liked, with a slight bite to finish softening in the pho broth.
When I make soup, I find it usually has more flavor if I saute the vegetables before putting them in broth to get some caramelization. Usually I saute them in some oil or butter, but for this I just put the leftover goose meat and vegetables in the pot together. The goose meat still had some fat on it which was plenty to cook the vegetables a bit.
The recipe list may look long, but that’s because there are a lot of spices in it to get a really flavorful broth. I get my spices in the bulk spice section at my local grocery store, it’s SO much cheaper!
Since the key to great Pho is a great broth, I make mine using my own homemade turkey stock or homemade vegetable stock. You can use store bought stock but taste it before adding the fish sauce. If it’s pretty salty you won’t need as much as the recipe calls for.
In Vietnamese restaurants you’ll get Pho served with several condiments including hoisin sauce, sriracha, lime wedges, bean sprouts, jalapeño slices, and Thai basil. I’ve got some Thai basil seeds planted, so eventually will have my own fresh basil, and I just can’t buy it in the store, even though I love the flavor.
To keep things simple and affordable, I serve my Pho with whatever I happen to have on hand. This time it was lime, sriracha and hoisin sauce. I also julienned some carrots for people to add to give a little crunch instead of bean sprouts.
You can use this recipe with almost any leftover meat like chicken, beef or turkey. Since they’re not as fatty as the goose, use a little oil to saute the vegetables and then add meat just before adding the broth. You can also skip the meat altogether and use vegetables stock instead of chicken to make this vegetarian.
- 2 cups chopped cooked goose meat and skin
- 5 cloves garlic, minced
- 1 white onion, peeled and thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 1/2 red bell pepper, seeded and thinly sliced
- 1/2 tsp ground ginger
- 1/8 tsp cardamom
- 1/2 tsp cinnamon
- 1/8 tsp coriander
- 2 star anise
- 1/4 tsp cloves
- 1/3 cup fish sauce
- 1 lime
- 6 cups vegetable or chicken stock
- 1 package Pho noodles, cooked
- 1 carrot, julienned
- (optional) hoisin sauce, sriracha, additional limes
- Place your leftover goose meat in a large pot and heat on medium high. When it begins to sizzle, add garlic, onion and bell pepper. Mix well, then cook 6-8 minutes without stirring until vegetables have softened.
- Mix ginger, cardamom, cinnamon, coriander, star anise and cloves with fish sauce. Add the zest and juice of the lime.
- Pour stock over vegetables and add the seasoned fish sauce. Stir and let simmer 10 minutes.
- Remove star anise from the soup.
- Place cooked Pho noodles into 6 bowls. Ladle soup over the noodles and top with julienned carrot.
- Serve with hoisin sauce, sriracha and lime wedges.
Approximate cost/serving: The homemade stock was about $1.50, and the meat was $4. With the noodles, vegetables and flavorings it cost me about $10. To make yours that affordable, make sure to get your spices from a bulk spice section. For six servings it’s about $1.66 per serving.
Vegetarian/Gluten Free: You can make this vegan by skipping the meat and using vegetables broth. Just follow my advice in the post. You’ll also want to substitute a little miso paste for the fish sauce to get the umami flavor. To keep it gluten free, make sure your noodles are gluten free, mine were rice noodles. You also need to use gluten free hoisin sauce or make your own substitute.
Amount Per Serving: Calories: 277Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 44mgSodium: 1450mgCarbohydrates: 27gFiber: 6gSugar: 8gProtein: 18g
Nutrition information is an estimate only.