Ingredients

• 2 teaspoons coriander seeds
• 1 teaspoon fennel seeds
• 2 whole cloves
• 1 whole cardamom pod
• 1 star anise pod
• ½ onion , Optional
• 1 , 2 inch
• 8 cups water , or more as needed
• 1 turkey carcass
• 1 , 16 ounce
• 0.25 cups fish sauce
• salt to taste
• 1 cup shredded cooked turkey
• ¼ onion , Optional
• 1 tablespoon shredded fresh basil leaves , Optional
• 1 tablespoon chopped fresh cilantro , Optional
• 1 lime , Optional
• 1 tablespoon chili garlic sauce , such as Sriracha

Instructions

1. 1 Toast coriander seeds, fennel seeds, cloves, cardamom pod, and star anise in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place spices in the center of an 8-inch square piece of cheesecloth; gather edges and tie sachet with twine to secure.
2. 2 Cook ½ onion and ginger in the same skillet until lightly charred, about 3 minutes per side.
3. 3 Combine 8 cups water, turkey carcass, sachet, charred ½ onion, and charred ginger in a large pot over medium-high heat; bring to a boil. Reduce heat to a simmer; simmer for 2 hours.
4. 4 Fill a separate large pot with lightly salted water and bring to a rolling boil over high heat; stir in rice noodles and return to a boil. Cook noodles, uncovered, stirring occasionally, until noodles are cooked through yet firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
5. 5 Remove and discard carcass, sachet, onion, and ginger from soup. Strain soup into a pot to remove any meat that may have fallen off the bones. Season soup with fish sauce and salt.
6. 6 Divide rice noodles and 1 cup shredded turkey meat among 4 large bowls; scatter ¼ cup sliced onion, basil, and cilantro on top. Ladle soup into bowls. Serve with a lime wedge and hot sauce.

Nutrition per serving