Turkey Pho

• 8 cups chicken broth
• 3 tablespoons fish sauce
• 2 teaspoons brown sugar
• 6 whole cloves
• 4 star anise
• 1 cinnamon stick, broken
• 3 inches peeled fresh ginger, halved
• 4 ounces stick rice noodles (banh pho)
• cooking spray
• 1 medium onion, peeled and halved
• 3 cups cooked turkey, shredded
• 2 cups fresh bean sprouts
• 13 cup thinly sliced green onion
• 14 cup thinly sliced fresh Thai basil
• 14 cup chopped fresh cilantro
• 14 teaspoon salt
• 12 cup fresh fresh cilantro stem
• 12 cup fresh mint sprig
• 6 lime wedges
• 1 jalapeno pepper, seeded and thinly sliced
• hoisin sauce (optional)

1. Combine first 7 ingredients in a large stockpot over medium-high heat; bring to a boil.
2. Reduce heat, and simmer 30 minutes.
3. Strain broth through a sieve into a large bowl; discard solids.
4. Return broth to pan; keep warm.
5. Cook noodles according to package directions, omitting salt and fat.
6. Heat a grill pan over medium-high heat.
7. Coat pan with cooking spray.
8. Add onion; cook 8 minutes or until charred on each side.
9. Remove from heat; cool slightly.
10. Slice onion thinly; add to broth.
11. Add turkey and next 5 ingredients (through salt) to pan; bring to a boil.
12. Cook 2 minutes or until thoroughly heated.
13. Place about 1/2 cup noodles in each of 6 bowls.
14. Ladle about 1 1/3 cups broth mixture over each serving.
15. Serve with cilantro, mint, lime wedges, and jalapeno.
16. Serve with hoisin and Sriracha, if desired.

chicken broth, fish sauce, brown sugar, cloves, anise, cinnamon, fresh ginger, rice noodles, cooking spray, onion, turkey, fresh bean sprouts, green onion, basil, fresh cilantro, salt, cilantro stem, mint sprig, lime wedges, pepper, hoisin sauce

Taken from www.food.com/recipe/turkey-pho-329120 (may not work)