Turkey Pho

Makes 6 servings

This recipe is gluten free.


  • 8 cups Turkey Stock
  • 3 tbsp fish sauce
  • 2 tsp 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 tsp salt
  • 1/2 cup fresh cilantro sprigs
  • 1/2 cup fresh mint sprigs
  • 6 lime wedges
  • 1 jalapeño 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 jalapeño. Serve with hoisin and Sriracha, if desired.