• 2 medium yellow onions, halved and peeled
•  4-inch piece of fresh ginger, unpeeled
• 12 cups turkey or chicken stock, preferably homemade
• ¼ cup fish sauce, plus more to taste
• 1 star anise
• 2 tablespoons brown sugar
• 1 1-pound package dried rice vermicelli
• 12 ounces (about 3 cups) mung bean sprouts
• 1 small bunch Thai basil sprigs
• 3 jalapeños, stemmed and thinly sliced
• 2 to 3 limes, quartered, to taste
• 4 cups (about 1 pound) shredded cooked turkey
• 1 ½ cups coarsely chopped cilantro leaves and tender stems (about 1 large bunch)
• 1 cup thinly sliced scallions (about 1 bunch)
•  Kosher salt, to taste

PREPARATION

1. Cook onions and ginger directly over open flame of a gas burner for about 5 minutes, turning them occasionally, until they are charred on all sides. (If you don’t have a gas stove, heat broiler and set onions and ginger on a foil-lined baking sheet. Broil, turning occasionally, for 15 to 20 minutes until charred on all sides.) Allow charred ginger to cool, then slice it into 1/2-inch coins.
2. In a large Dutch oven or similar pot, combine onions, sliced ginger, stock, fish sauce, star anise and brown sugar. Bring to a boil, then reduce heat and simmer for 45 minutes.
3. In the meantime, cook rice noodles according to the instructions on the package. Drain and set aside.
4. Arrange mung bean sprouts, sprigs of Thai basil, jalapeños and limes on a platter and set on the table.
5. Remove onions, ginger and star anise from the pot. Add shredded turkey to the pot, and return it to a simmer. Taste the soup and adjust seasoning with additional fish sauce and/or salt, if needed.
6. Divide rice noodles, cilantro and scallions evenly among large soup bowls, then ladle hot stock over the top, making sure each bowl gets a healthy serving of turkey. Serve immediately, accompanied by platter of garnishes.
7. Cover and refrigerate leftovers, keeping noodles separate, for up to 3 days.