Ingredients Jump to Instructions ↓

  1. 8 cups Turkey Stock

  2. 3 tablespoons fish sauce

  3. 2 teaspoons brown sugar

  4. 6 whole cloves

  5. 4 star anise

  6. 1 (3-inch) cinnamon stick, broken

  7. 1 (3-inch) piece peeled fresh ginger, halved

  8. 4 ounces uncooked wide rice stick noodles (banh pho)

  9. Cooking spray

  10. 1 medium onion, peeled and halved

  11. 3 cups shredded cooked dark-meat turkey

  12. 2 cups fresh bean sprouts

  13. 1/3 cup thinly sliced green onions (about 2)

  14. 1/4 cup thinly sliced fresh Thai basil

  15. 1/4 cup chopped fresh cilantro

  16. 1/4 teaspoon salt

  17. 1/2 cup fresh cilantro sprigs

  18. 1/2 cup fresh mint sprigs

  19. 6 lime wedges

  20. 1 jalapeño pepper, seeded and thinly sliced

  21. Hoisin sauce

  22. Sriracha (hot chile sauce, such as Huy Fong; optional)

Instructions Jump to Ingredients ↑

  1. Combine first 7 ingredients in a large stockpot over medium-high heat; bring to a boil. Reduce heat, and simmer 30 minutes. Strain broth through a sieve into a large bowl; discard solids. Return broth to pan; keep warm.

  2. Cook noodles according to package directions, omitting salt and fat.

  3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add onion; cook 8 minutes or until charred on each side. Remove from heat; cool slightly. Slice onion thinly; add to broth.

  4. Add turkey and next 5 ingredients (through salt) to pan; bring to a boil. Cook 2 minutes or until thoroughly heated. Place about 1/2 cup noodles in each of 6 bowls. Ladle about 1 1/3 cups broth mixture over each serving. Serve with cilantro, mint, lime wedges, and jalapeño. Serve with hoisin and Sriracha, if desired.


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