Ingredients
The following ingredients have 8 Servings
- 6 cups low or no-sodium chicken broth
- 2 Tbsp vegetable or grape seed oil, divided
- 2 cinnamon sticks
- 8 whole cloves
- 1 large onion
- 2-in. piece of ginger root
- 6 oz. rice sticks (rice vermicelli)
- Fresh cilantro
- 2 cups bean sprouts
- 1 jalapeno
- 1 lime
- 1/2 tsp. salt
- 1 lb. cooked turkey
- 1 Tbsp. fish sauce
Instruction
- Measure the chicken broth into a large microwave-safe bowl and put it in the microwave for 8 minutes.
- While the broth heats, measure 1 tablespoon of the oil into a Dutch oven or large pot over medium heat. Add the cinnamon sticks and cloves. Peel and quarter the onion and add it as well. Leave the peel on the ginger but cut it into 4 pieces. Add it as well. Turn the heat to high and let everything cook and scorch a bit.
- While the aromatics are scorching, put your kitchen faucet on for hot water. Put the rice sticks into a large bowl and top with about 12 cups of the hot tap water. Add the remaining tablespoon of oil and swirl it around.
- Keep stirring the aromatics occasionally and letting them darken until the broth has finished heating. Until then, get the soup toppings ready. Pic about 1/2 cup of leaves off of the cilantro and put them in a pile on a large plate. Add the bean sprouts next to them.
- Trim the stem end off of the jalapeno and slice it thinly. Put the rings on the plate next to the bean sprouts. Cut the lime into wedges and add those to the plate as well.
- Once the broth is finished heating, pour it over the scorched aromatics. Add the salt and stir. Cover and bring it to a boil. Reduce heat to low and simmer for 3-4 minutes. Chop the turkey into small cubes. Use a slotted spoon to remove and discard the aromatics from the broth. Add the turkey to the pot along with the fish sauce. Let it simmer to heat through.
- Drain the noodles. Divide them among 4-6 soup bowls. Ladle the turkey and broth over top. Serve the plateful of toppings alongside for people to add as they’d like.
