Turkey Pho

Ingredients

• 8 cups Turkey Stock
• 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 jalapeño pepper, seeded and thinly sliced
• Hoisin sauce (optional)
• Sriracha (hot chile sauce, such as Huy Fong; optional)

Preparation

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.