Turkey Pho (Cheater style)

 2 yellow onions, halved (if removing from broth later) or wedged (if leaving in)

2 1/2 to 3 Tbsp ginger paste or 4 inch piece of fresh unpeeled ginger

96 oz chicken stock

1/3 cup fish sauce, plus more to taste

1/2 tsp Chinese five spice powder

2 Tbsp brown sugar

1 pound dried rice vermicelli

12 oz mung bean sprouts

1 small bunch Thai basil sprigs (important to use Thai basil, fresh only!)

3 jalapenos, stemmed and thinly sliced

3 limes, quartered

2 pounds shredded cooked turkey

salt, to taste

1 1/2 cups coarsely chopped fresh cilantro leaves (fresh only!)

1 cup thinly sliced scallions

Broil onions, turning occasionally, about 15 minutes or until charred.  If you are using fresh ginger, char this with the onions and when cooled, sliced into 1/2 inch coins.  In a large pot, combine onions, ginger paste or sliced fresh ginger, chicken stock, fish sauce, Chinese five spice powder, and brown sugar.  If you like it a little spicy, add one of the jalapenos to the broth.  Bring to a boil, then reduce heat and simmer for 45 minutes.  In the meantime, cook rice noodles according to package directions.  Drain and set aside.  If you used fresh ginger, remove from broth.  If desired, remove onions also.  Add shredded turkey and return it to a simmer.  Taste the broth and adjust the seasoning with fish sauce and/or salt, as desired.  Divide the rice noodles, cilantro and scallions evenly among bowls, then ladle hot stock and turkey over the top.  Top with mung bean sprouts, sprigs of Thai basil, jalapeno slices and lime. 

For leftovers, keep noodles and broth in separate containers.

Serves 6-8