Turkey Pho

Name: Turkey Pho
Ingredients: 3 tablespoons fish sauce; 2 teaspoons brown sugar; 6 whole cloves; 4 star anise; 1 (3-inch) cinnamon stick, broken; 1 (3-inch) piece peeled fresh ginger, halved; 4 ounces uncooked wide rice stick noodles (banh pho); Cooking spray; 1 medium onion, peeled and halved; 3 cups shredded cooked dark-meat turkey; 2 cups fresh bean sprouts; 1/3 cup thinly sliced green onions (about 2); 1/4 cup thinly sliced fresh Thai basil; 1/4 cup chopped fresh cilantro; 1/4 teaspoon salt; 1/2 cup fresh cilantro sprigs; 1/2 cup fresh mint sprigs; 6 lime wedges; 1 jalapeno pepper, seeded and thinly sliced; Hoisin sauce (optional); Sriracha (hot chile sauce, such as Huy Fong; optional)

21 ingredients

4 steps

Ingredients

3 tablespoons fish sauce
2 teaspoons brown sugar
6 whole cloves
4 star anise
1 (3-inch) cinnamon stick, broken
1 (3-inch) piece peeled fresh ginger, halved
4 ounces uncooked wide rice stick noodles (banh pho)
Cooking spray
1 medium onion, peeled and halved
3 cups shredded cooked dark-meat turkey
2 cups fresh bean sprouts
1/3 cup thinly sliced green onions (about 2)
1/4 cup thinly sliced fresh Thai basil
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/2 cup fresh cilantro sprigs
1/2 cup fresh mint sprigs
6 lime wedges
1 jalapeno pepper, seeded and thinly sliced
Hoisin sauce (optional)
Sriracha (hot chile sauce, such as Huy Fong; optional)

Directions

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 jalapeno. Serve with hoisin and Sriracha, if desired.