5 ounces shredded skinless, boneless turkey breast
5 ounces shredded skinless, boneless turkey thigh or drumstick
4 ounces uncooked wide brown rice noodles (banh pho or pad Thai)
1 tablespoon chili oil
2 cups mung bean sprouts
1 cup basil leaves
1/2 cup cilantro leaves
1/2 cup thinly vertically sliced red onion
6 lime wedges
1 jalapeño pepper, thinly sliced
How to Make It
Preheat oven to 425°.
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.
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.
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.
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.