Leftover Turkey Pho Soup

Ingredients:

Bouillon

• 1 roast turkey carcass, including leg bones and other small parts (e.g. neck, wings, etc.) + 450 g of turkey scraps (about 4 cups), chopped into bite-sized pieces
• 3 large onions, cut in half
• 15 cm ginger root, cut in half lengthwise
• 1 head of garlic, cut in half horizontally
• 3 tablespoons of vegetable oil
• 4 star anise
• 3 tablespoons black peppercorns
• 2 cinnamon sticks
• 12 cups lightly salted chicken broth
• 1/4 - 1/3 cup fish sauce

Soup

• 450 g flat rice noodles
• 4 cups fresh bean sprouts
• 1 large bunch of Thai basil
• 2 jalapeños, thinly sliced
• 1 large red onion, thinly sliced ​​into half rings
• Hoisin sauce and/or Sriracha (Asian chili sauce), for serving
• Lime wedges, for serving

Preparation:

1. Bouillon:

   
   Position a rack in the upper third of the oven and preheat to 450°F (230°C). In a large bowl, combine the turkey bones and parts, onion, ginger, and garlic with vegetable oil. Sprinkle lightly with salt and transfer to a rimmed baking sheet, spreading everything out in an even layer (it's okay if some ingredients overlap slightly). Roast, tossing the bones and vegetables halfway through, until the vegetables are lightly charred, about 30 minutes.
   
2. Meanwhile, place the star anise, peppercorns, and cinnamon sticks in a large saucepan. Place over medium heat and toast, shaking the pan occasionally, until fragrant, about 5 minutes. Turn off the heat and add chicken broth, fish sauce to taste, and 8 cups of water.
3. Add the roasted turkey bones and vegetables to the pan, scraping up any browned bits from the pan and adding them to the pan. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 1 hour. Remove from the heat and strain the broth through a fine-mesh sieve into another large pan. The broth can be made up to 2 days in advance; let it cool, cover, and refrigerate. Stir the shredded turkey meat into the hot broth.

4. Soup:

   
   Cook rice noodles according to package directions. Divide the noodles among 6 bowls and pour in the turkey broth. Serve garnished with bean sprouts, Thai basil, jalapeño, red onion, hoisin and Sriracha sauces, and lime wedges for guests to garnish their pho however they like.