Day After Thanksgiving Turkey Pho

Ingredients

Contains: wheat, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 whole cardamom pod
• 2 whole cloves
• 1 star anise pod
• 1 teaspoon fennel seeds
• 2 teaspoons coriander seed
• 1 (2 inch) piece fresh ginger, peeled and smashed
• 1/2 onion, peeled
• 1 turkey carcass
• 8 cups water, or more as needed
• 1 (16 ounce) package dried flat rice noodles
• 1/4 cup fish sauce
• salt to taste
• 1 cup shredded leftover cooked turkey
• 1 tablespoon shredded fresh basil leaves (optional)
• 1 tablespoon chopped fresh cilantro (optional)
• 1/4 onion, thinly sliced (optional)
• 1 lime, cut into wedges (optional)
• 1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste (optional)

Also mentioned in the method: noodles

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the cardamom pod, cloves, star anise, fennel seeds and coriander seed in a dry pot over medium heat for 2 to 3 minutes until fragrant.

2. Add the turkey carcass, smashed ginger, the 1/2 onion and 8 cups of water to the pot. Bring to a boil, then reduce to a gentle simmer.

3. Simmer uncovered for about 2 hours, skimming foam from the surface and adding a little water if the bones are no longer submerged.

4. Strain the broth through a fine sieve into a clean pot, discarding the solids. Stir in the fish sauce and season with salt to taste.

5. Meanwhile, soak the dried flat rice noodles in a bowl of hot water for 15 to 20 minutes until pliable, then drain.

6. Add the shredded leftover turkey to the broth and heat through over medium heat for 3 to 5 minutes until hot all the way through, at least 165°F (74°C).

7. Divide the drained noodles among 4 bowls and ladle the hot broth and turkey over them.

8. Serve topped with the thinly sliced onion, basil, cilantro, lime wedges and chile-garlic sauce, all optional, as desired.