2tablespoonsroasted chicken or beef baselike Better than Bouillon
3inchknob of gingersliced
For the Pho
1pounddried rice noodles
For the Table
Fresh Thai or regular basil
1limecut into wedges
To make the pho broth, place the roasted turkey bones, broth base, ginger, garlic, cinnamon, star anise into a large stockpot and fill with 2 ½ quarts of water. Bring to a boil and reduce heat, simmer for 30 minutes. Using a strainer, remove all the solids and discard. Stir in the fish sauce and sugar. Taste the broth. If it tastes bland, add a little more fish sauce.
In a separate pot, cook the noodles according to the package instructions (this should be in a different pot, not the broth pot). Drain the noodles and toss with just a bit of cooking oil so that the noodles don’t clump.
To assemble the pho: Return the pho broth to a boil and turn off heat. Lay out 4 large bowls. To each bowl, add some noodles, turkey slices, and ladle in the broth. Let everyone customize their own Pho with the veggies and herbs at the table.
If you have an electric pressure cooker, this is the time to use it! Place all broth ingredients in the pressure cooker with 2 quarts of water. Pressure cook on high for 10 minutes.