Leftover Turkey Pho

8 cups water

3 Tablespoons lower sodium Better Than Bouillon chicken stock

3 Tablespoons fish sauce

1 Tablespoon hoisin

½ Tablespoon sugar

8 slices fresh ginger

2 green onions (roughly chopped)

3 cups chopped cooked turkey

8 ounces rice noodles

Bring the water to a boil, then stir in the Better Than Bouillon, fish sauce, hoisin, sugar, ginger, and green onions. Lower the heat to a simmer and simmer for 15 minutes.
Strain the soup into another deep pot, discarding the solids. Place the broth back into the original pot, stir in the turkey, and keep on low heat.
Meanwhile, cook the noodles. Bring another pot of water to boil and cook the rice noodles according to package directions. Give them a couple stirs while they boil as rice noodles tend to stick together.
Divide the noodles evenly among four bowls. Ladle the broth over top. Serve with generous portions of fresh herbs, limes, jalapeno slices, bean sprouts, and Sriracha, letting everyone customize their bowls to their liking.

The broth can be prepared up to 2 days ahead of time and stored in the fridge.
Leftover soup keeps well in the fridge for up to 5 days.
Reheat leftovers on the stove top or in the microwave.
You don’t have to include all of the toppings listed above, but I recommend using at least one fresh herb, the lime, and the Sriracha.

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