Day After Thanksgiving Turkey Pho Recipe

Toast the cardamom pod cloves star anise fennel and coriander in a small skillet over medium-low heat until fragrant 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred about 3 minutes on each side.

Place the turkey carcass water sachet ginger and onion in a large pot over medium-high eat. Bring to a boil then reduce to a simmer. Simmer for 2 hours.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the rice noodles and return to a boil. Cook the noodles uncovered stirring occasionally until the noodles have cooked through but is still firm to the bite 4 to 5 minutes. Drain well in a colander set in the sink.

Remove the carcass sachet ginger and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil cilantro and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.