Meat/Turkey Pho
| A: | 2 onions, peeled and halved |
| 4" ginger, not peeled | |
| B: | 12C chicken stock |
| 2T worchestershire sauce | |
| 2T nutritional yeast | |
| 2T brown sugar | |
| 1 star anise | |
| C: | 4C turkey, shredded |
| Salt and pepper | |
| D: | 1# rice noodles, prepared and drained |
| E: | 3C bean sprouts |
| 2T basil leaves, torn | |
| 2 jalapenos, sliced and seeded | |
| 2 limes, quartered | |
| 1C cilantro, chopped | |
| 1/2C scallions, thinly sliced | |
| 1. | Roast (A) over gas burner or on grill, turning, about 5 minutes until charred. |
| 2. | Combine (A) and (B) in large dutch oven. Bring to boil and simmer 45 minutes. |
| 3. | Remove solids from pot, slice and reserve. Add (C), adjust taste and simmer 10 minutes. |
| 4. | Arrange bowls with (D), cover with turkey broth, top with (E). |
Servings: 8