# Components:
→ Turkey & Broth
01 - 4 cups leftover cooked turkey, shredded or chopped
02 - 8 cups turkey or chicken stock, preferably homemade
03 - 1 large onion, halved
04 - 3-inch piece fresh ginger, sliced
05 - 2 whole star anise
06 - 1 cinnamon stick
07 - 4 whole cloves
08 - 1 tablespoon fish sauce
09 - 1 tablespoon soy sauce
10 - 1 teaspoon sugar
11 - Salt, to taste
→ Noodles
12 - 8 ounces rice noodles, banh pho or flat rice noodles
→ Toppings & Garnishes
13 - 1 cup bean sprouts
14 - 1 lime, cut into wedges
15 - 1 fresh jalapeño or red chili, thinly sliced
16 - 1/2 cup fresh cilantro leaves
17 - 1/2 cup fresh basil leaves
18 - 1/4 cup fresh mint leaves
19 - 2 scallions, thinly sliced
20 - Hoisin sauce, for serving (optional)
21 - Sriracha, for serving (optional)
# Directions:
01 - In a large stockpot, combine turkey or chicken stock, onion, ginger, star anise, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer gently for 25 minutes to infuse flavors.
02 - Add fish sauce, soy sauce, sugar, and salt to taste. Simmer for an additional 5 minutes. Strain the broth through a fine mesh strainer, discarding solids. Return the clear broth to the pot and keep warm over low heat.
03 - While the broth simmers, cook rice noodles in boiling water according to package instructions until tender. Drain thoroughly and set aside.
04 - Add shredded turkey to the hot broth and gently heat for 2 to 3 minutes until warmed through.
05 - Divide cooked noodles evenly among four soup bowls. Arrange the warmed turkey on top. Ladle hot broth over the noodles and turkey in each bowl.
06 - Provide assorted garnishes including bean sprouts, lime wedges, sliced chili, cilantro, basil, mint, scallions, and optional hoisin or Sriracha for guests to customize their bowls.
