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INGREDIENTS
- 500 ml chicken or turkey broth
- 150 g rice noodles
- 200 g turkey breast, sliced very thinly
- a piece of ginger (about thumb-sized), sliced
- 1 star anise
- 1 clove
- ½ cinnamon stick
- 1 tablespoon fish sauce
- 50 g sprouts (preferably soy or bean sprouts)
- fresh basil, mint, and cilantro to taste
- ½ lime, cut into wedges
INSTRUCTIONS
- 1Slice the ginger thinly. Bring the broth to a gentle simmer and add the ginger, star anise, cloves, and cinnamon. Let it gently bubble for about 30 minutes, then strain out the spices. Stir in the fish sauce and keep the broth hot.
- 2Cook the rice noodles separately according to package instructions, rinse briefly with cold water, and drain.
- 3Place raw turkey slices at the bottom of a bowl and pour boiling broth over them to gently cook the meat. Add the noodles and top with sprouts, basil, mint, and cilantro. Serve immediately with lime wedges for seasoning.