Turkey Pho

Ingredients

• 2 medium yellow onions, peeled, quartered
• 1 (4-inch) piece fresh ginger root
• 3 quarts turkey or chicken stock
• 1/4 cup fish sauce
• 2 tablespoons firmly packed brown sugar
• 1 (1-pound) package uncooked dried rice vermicelli
• 4 cups shredded, cooked Butter Herb Roasted Turkey
• 1 cup shredded carrots
• 1 bunch fresh cilantro, chopped
• 1 cup thinly sliced green onions
• 1 small bunch Thai basil
• 3 jalapeño chile peppers, thinly sliced
• 3 limes, quartered

Instructions

1. 1

   Heat broiler.

2. 2

   Arrange quartered onions and ginger root on foil-lined rimmed baking sheet. Broil, turning a few times, 15-20 minutes or until onions are charred on all sides. Remove from oven to cool. Slice ginger root into 1/2-inch-thick pieces.

3. 3

   Combine stock, charred onions and ginger root, fish sauce and brown sugar in large Dutch oven. Bring to a boil. Reduce heat; simmer, covered, 1 hour.

4. 4

   Meanwhile, cook and drain vermicelli according to package directions; set aside.

5. 5

   Strain stock; return to Dutch oven. Discard charred onions and ginger root. Stir turkey into stock. Divide rice noodles, carrots, cilantro and green onions evenly among 6 large soup bowls. Ladle hot stock over each, making sure each bowl gets turkey. Top with remaining ingredients as desired.