Turkey Pho
Ingredients
- 2 medium yellow onions halved and peeled
- 4 inch fresh ginger unpeeled
- 12 cups turkey or chicken stock preferably homemade
- 1/4 cup fish sauce plus more to taste
- 1 star anise
- 2 tablespoons brown sugar
- 1 1-pound dried rice vermicelli package
- 12 ounces mung bean sprouts about 3 cups
- 1 small bunch Thai basil sprigs
- 3 jalapeños stemmed and thinly sliced
- 2-3 limes quartered, to taste
- 4 cups shredded cooked turkey about 1 pound
- 1 1/2 cups cilantro coarsely chopped leaves and tender stems (about 1 large bunch)
- 1 cup scallions thinly sliced (about 1 bunch)
- Kosher salt salt to taste
Instructions
- Cook onions and ginger directly over open flame of a gas burner for about 5 minutes, turning occasionally, until charred. Alternatively, broil or roast until charred.
- Bring 12 cups of turkey or chicken stock to a boil in a large pot.
- Add charred onions and ginger to the stock. Simmer for 30 minutes.
- Add fish sauce and brown sugar to the simmering stock. Taste and adjust seasoning as needed.
- Cook rice vermicelli according to package directions. Drain and set aside.
- Divide cooked vermicelli among bowls. Ladle hot broth over vermicelli.
- Top with shredded turkey, cilantro, and scallions. Serve immediately with lime wedges and jalapeños on the side.
