Turkey Pho

https://www.allrecipes.com/recipe/216529/day-after-thanksgiving-turkey-pho/

INGREDIENTS

• 2 teaspoons coriander seeds
• 1 teaspoon fennel seeds
• 2 whole cloves
• 1 whole cardamom pod
• 1 star anise pod
• ½ onion, peeled (Optional)
• 1 (2 inch) piece fresh ginger, peeled and smashed
• 8 cups water, or more as needed
• 1 turkey carcass
• 1 (16 ounce) package dried flat rice noodles
• ¼ cup fish sauce
• salt to taste
• 1 cup shredded cooked turkey
• ¼ onion, thinly sliced (Optional)
• 1 tablespoon shredded fresh basil leaves (Optional)
• 1 tablespoon chopped fresh cilantro (Optional)
• 1 lime, cut into wedges (Optional)
• 1 tablespoon chili garlic sauce (such as Sriracha), or to taste (Optional)

DIRECTIONS

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. Sear ½ onion and ginger in the same skillet until lightly charred, about 3 minutes per side.

2. Place 8 cups water, turkey carcass, sachet, seared ½ onion, and seared ginger in a large pot over medium-high heat; bring to a boil. Reduce to a simmer; simmer for 2 hours.

3. Fill a 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 cooked through yet firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.

4. Remove carcass, sachet, onion, and ginger from soup; strain to remove any meat that may have fallen off the bones. Season with fish sauce and salt. Divide rice noodles and 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.