Turkey Pho

• 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)

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.

fish sauce, brown sugar, cloves, anise, cinnamon, fresh ginger, noodles, cooking spray, onion, turkey, fresh bean sprouts, green onions, basil, fresh cilantro, salt, fresh cilantro sprigs, mint sprigs, lime wedges, pepper, hoisin sauce, chile sauce

Taken from www.myrecipes.com/recipe/turkey-pho (may not work)