Hands-on Time
27 Mins
Total Time
2 Hours
Serves 6
Photo: Iain Bagwell; Styling: Missie Neville Crawford

How to Make It

Step 1

Preheat oven to 425°.

Step 2

To prepare stock, place first 4 ingredients on a jelly-roll pan. Drizzle with canola oil; toss. Roast at 425° for 40 minutes or until deep golden brown, turning once.

Step 3

Transfer roast turkey parts and vegetables to a large stockpot. Discard fat from jelly-roll pan. Pour 1 cup water into jelly-roll pan; carefully scrape up browned bits, and add to pot. Stir in remaining 5 cups water, chicken stock, peppercorns, sugar, star anise, and ginger. Bring to a boil. Reduce heat to low; simmer stock mixture 1 hour. Strain through a fine sieve into a large bowl. Discard solids.

Step 4

Wipe out pot; return strained stock to pot. Stir in fish sauce, salt, and leftover turkey; cook over medium heat 5 minutes or until thoroughly heated.

Step 5

Prepare noodles according to package directions, omitting salt and fat; drain and divide evenly among 6 bowls. Ladle about 1 1/3 cups stock over each serving; drizzle each serving with 1/2 teaspoon chili oil. Top evenly with bean sprouts and remaining ingredients.

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