Using leftover turkey never tasted so good! Allow your guests and family by creating a garnish plate with various tastes and textures, including bean sprouts, lime wedges, sliced jalapeno, fresh herbs, and, of course, sriracha.
INSTRUCTIONS
1
Char the cut onion and ginger under the broiler until blackened in spots. Remove from heat and cool.
2
In a large soup pot, combine the charred onion and ginger, turkey broth, fish sauce, star anise, and brown sugar. Bring to a boil and let simmer for 25 minutes.
3
Cook the rice noodles according to package directions, rinse well with cold water, drain, and set aside.
4
When ready to serve, strain the solids from the stock and add the shredded turkey into the broth and simmer briefly
5
Divide the noodles, cilantro, and green onion in serving bowls. Ladle with the hot turkey broth and serve alongside a garnish plate.
