LEFTOVER TURKEY PHO⤵️ 1 turkey carcass 6-7 QT water 1 cinnamon stick, toasted 3 cardamon pod, toasted 1/2 tsp cloves, toasted 4 tsp fennel seeds, toasted 4 tsp coriander seeds, toasted 2-4 star anise, toasted 1 onion, charred 1 large yellow onion, charred 1 knob of ginger, charred Rock sugar (~golf ball sized and a couple of nubs) 1/4 cup fish sauce 1. Shred off all the meat off your turkey carcass 2. Toast spices on a dry skillet— just until there’s some color to your spices 3. Char onions and ginger. Airfryer 400F for 20 minutes, flipping half way through. 4. Toss all of your ingredients into a large stock pot: turkey carcass, water, cinnamon sticks, cardsmon pods, cloves, fennel seeds, coriander seeds, star anise, yellow onion, ginger, rock sugar, and fish sauce. Bring your pot too a boil 5. Once boiling, reduce heat and simmer for 30-45 mins. 6. After 30-45 mins, taste test your broth. I seasoned with a little bit of salt but you can also do chicken bouillon, sugar, fish sauce— anything TBH 7. Assemble your bowl, ladle hot broth over your bowl and enjoy. I served mine with a ginger fish sauce FISH SAUCE 1/4 cup fish sauce 1/4 cup sugar 12 oz coconut soda/ coco rico or water 2 TBSP white vinegar 5 cloves minced garlic Garlic chili paste (sambal) - optional Chopped Thai chili - optional 1. mix this all together til sugar dissolves. 2. Add ginger paste/ minced ginger/ grated ginger to make it ginger fish sauce. I would only ginger to individual potions of fish sauce